There’s something nostalgic about Little Debbie Mini Chocolate Chip Muffins, and now you can make a homemade version that’s more wholesome. These little muffins are soft and moist from the Greek yogurt, and naturally sweetened with honey. They’re perfect for quick breakfasts, lunchboxes, or an after-school snack! My kids loved these!

Mini chocolate chip muffins on a white plate.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Don’t overmix the batter. Stir the batter just until the dry ingredients are combined. Overmixing can make the muffins dense instead of light and fluffy.
    • Check on them early. Mini muffins bake quickly. Start checking on them at 9 minutes so you don’t risk them overbaking and drying out.
    • Customize them. Try mixing things up by using peanut butter chips or white chips instead!
    Kelley

    Ingredients

    1. All-purpose flour – The base for the muffins that gives them structure while still keeping them soft and tender.
    2. Baking soda – Helps the mini muffins rise and stay nice and fluffy.
    3. Greek yogurt – I love using Greek yogurt because it adds moisture, a little tang, and it makes the muffins extra soft.
    4. Vanilla extract – Gives the muffins a warm, sweet flavor.
    5. Honey – Instead of sugar, I sweeten these muffins with honey. It adds natural sweetness and helps keep the muffins soft and tender. You could use maple syrup in place of the honey.
    6. Coconut oil – Gives the muffins richness and that soft, melt-in-your-mouth texture.
    7. Eggs – Bind everything together.
    8. Mini chocolate chips – And of course, the best part: mini chocolate chips! I’ll fold them into the batter, and then I like to sprinkle a few on top to make them look pretty and add extra chocolate flavor!

    How to Make Mini Chocolate Chip Muffins

      1. Combine dry ingredients: In a medium bowl combine the flour, baking soda and salt, set aside.
      1. Whisk wet ingredients: In a large bowl, combine yogurt, honey, coconut oil and eggs. Whisk to combine.
      Muffin ingredients in a white mixing bowll.
      1. Mix the batter: Add the dry ingredients to the wet ingredients and mix just until combined. Fold in 3/4 cup of the mini chocolate chips. (Don’t over mix!)
      Muffin batter in a mixing bowl.
      1. Divide the batter between the muffin tin then top with the remaining chocolate chips on top.
      2. Bake for 10 minutes or until the muffins look golden brown and set. Remove from the muffin tin to cool completely. Enjoy!
      Baked muffins in a muffin tin.

      Frequently Asked Questions

      Can I use regular sugar instead of honey?

      Yes! If you don’t have honey, you can swap it with granulated sugar, brown sugar or even maple syrup. Just know that honey adds extra moisture and a richer flavor.

      Can I use full-sized chocolate chips instead of mini?

      You can, but I recommend using mini ones since they spread out more evenly throughout the muffins. Full-sized chips tend to sink and make the muffins feel heavier.

      Can I use butter instead of coconut oil?

      Yes! Melted butter works perfectly if you don’t have coconut oil.

      Looking for more chocolate chip muffins to try? Make my Banana Chocolate Chip Muffins, Zucchini Muffins, or Double Chocolate Chip Muffins.

      Muffins in a glass meal prep container with greek yogurt and berries.

      More Muffin Recipes to Try

      Recipe

      Mini Chocolate Chip Muffins

      There’s something nostalgic about Little Debbie Mini Chocolate Chip Muffins, and now you can make a homemade version that's more wholesome. These little muffins are soft and moist from the Greek yogurt, and naturally sweetened with honey. They're perfect for quick breakfasts, lunchboxes, or an after-school snack!
      Author: Kelley Simmons
      Prep Time: 10 minutes
      Cook Time: 10 minutes
      Total Time: 20 minutes
      Serves 24 muffins
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      Save this Recipe

      Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

        Ingredients 

        Instructions

        • Preheat oven to 350 degrees. Grease a mini muffin tin with nonstick cooking spray.
          In a medium bowl combine the flour, baking soda and salt, set aside.
        • In a large bowl combine yogurt, honey, coconut oil and eggs. Whisk to combine.
        • Add the dry ingredients to the wet ingredients and mix just until combined. Fold in 3/4 cup of the mini chocolate chips (Don't over mix)
        • Divide the batter between the muffin tin then top with the remaining chocolate chips on top.
          Bake for 10 minutes or until the muffins look golden brown and set.
          Remove from the muffin tin to cool completely. Enjoy!

        Nutrition Information

        Calories: 132kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.02gCholesterol: 17mgSodium: 107mgPotassium: 28mgFiber: 0.5gSugar: 14gVitamin A: 39IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg

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