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–+ servings
plate of mini muffins on a white plate on a red and white gingham cloth next to a cooling rack of mini muffins

Mini Breakfast Muffins

Sheila
Moist and full of mini chocolate chips and hints of nutmeg and vanilla. This recipe makes 48 mini muffins, or 24 regular sized muffins
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course baked goods
Cuisine American
Servings 24
Calories 205 kcal

Ingredients
  

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 whole eggs
  • 1 cup 0% fat vanilla greek yogurt I use Stoneyfield.
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 dashes nutmeg
  • 1 cup milk

Toppings and add ins

  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup all purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup cold butter

Instructions
 

  • Preheat oven to 350 degrees, grease mini muffin pan with non-stick cooking spray. Or place cupcake mini papers in muffin tins.
  • Cream together butter and sugar with mixer until fluffy about 3 minutes. Add eggs one at a time and mix until completely combined and fluffy.
  • Add yogurt and mix about 10 seconds, doesn’t need to be completely combined.
  • Combine flour, baking powder, nutmeg, and salt. Alternate adding dry ingredients and milk to the sugar/egg mixture.
  • ADD-INS: You can fold in the mini chocolate chips and top with a crumb topping, or use only crumb topping and no chocolate chips, or use only chocolate chips, depending on your preference.

Crumb Topping

  • For the crumb topping combine flour, oats, brown sugar, and cinnamon together in a bowl cut cold butter in with a pastry cutter until there are no pieces larger than the oats. This will take a few minutes. If you’d rather you can do this in a food processor.
  • Spray mini muffin tin with non-stick cooking spray spoon batter into muffin tins filling them about 3/4 full. This is approximately a spoonful of batter. Sprinkle either mini chocolate chips or crumb topping or both over batter.
  • Bake in a preheated 350 degree oven for 10 minutes. Remove and allow to cool for 5 minutes before remove muffins from tins to a cooling rack. I use a fork to help pry the mini muffins from the muffin tin. Repeat until batter is gone. Should make 48 mini muffins.

Notes

These little muffins freeze extremely well and are great for lunches. Once they are cooled place three in snack bags zip them up tight and place them in the freezer for lunches, or on-the-go breakfast or a quick snack.
** you can use regular full fat yogurt in this recipe **

Nutrition

Serving: 1regular muffinCalories: 205kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 17mgSodium: 144mgPotassium: 90mgFiber: 1gSugar: 16gVitamin A: 3IUVitamin C: 0.003mgCalcium: 56mgIron: 1mg
Keyword breakfast,, chocolate chips, cinnamon, crumble topping, muffins
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