Small Batch Chocolate Chip Muffins
Ingredients
-
¾
cup
All-Purpose Flour
-
¼
cup
Granulated Sugar
-
½
tsp
Baking Powder
-
¼
tsp
Baking Soda
-
½
tsp
Kosher Salt
-
⅓
cup
Whole Milk
-
⅓
cup
Full-Fat Greek Yogurt
-
1
large
Egg
-
½
tsp
Vanilla Extract
-
1½
tsp
Pure Maple Syrup
-
2
tbsp
Vegetable Oil
-
¼
cup
Mini Chocolate Chips
-
to taste
Turbinado Sugar (for topping)
-
to taste
Baking Spray
Instructions
- Preheat the oven to 400°F and line a muffin tin with six liners, spraying them lightly with baking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the milk, Greek yogurt, vegetable oil, egg, vanilla, and maple syrup to the dry ingredients and whisk until combined.
- Gently fold in the mini chocolate chips.
- Spoon the batter into the prepared muffin liners, filling each about ¾ full. Optionally, sprinkle with turbinado sugar and additional chocolate chips.
- Bake at 400°F for 5 minutes, then reduce the temperature to 375°F and bake for an additional 8-10 minutes until golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
6 muffins
Calories
203
Total fat
8g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
37mg
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