Mini Chocolate Chip Muffins Recipe (Gluten Free)
These Mini Chocolate Chip Muffins have a fluffy texture with just the right amount of sweetness, and make the perfect snack. They are made with basic ingredients and have the best flavor for a quick snack when you're craving something sweet.
Servings: 24 mini muffins
Calories: 64kcal
Ingredients
- 1 cup gluten free all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ cup + 2 tbsp melted butter
- ½ cup brown sugar
- ¼ cup + 2 tbsp plain greek yogurt
- 1 large egg
- 2 tsp vanilla extract
- ½ cup mini chocolate chips more for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a mini muffin pan with paper liners or lightly grease the muffin cups with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate large bowl, mix together the melted butter, brown sugar, greek yogurt, egg, and vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix, as this can lead to tough muffins.
- Fold in the mini chocolate chips, reserving a few to sprinkle on top of the muffins before baking.
- Using a small cookie scoop or spoon, fill each muffin cup in the mini muffin tin with batter, filling each cup full. Use a rubber spatula to get all the batter from the bowl. Sprinkle the remaining chocolate chips on top of the muffins.
- Bake the muffins for 10-12 minutes until they are golden brown, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
I used Bobs Red Mill gluten-free flour blend.
Can also use melted coconut oil in place of melted butter.
Nutrition
Serving: 1grams | Calories: 64kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 92mg | Sugar: 6g