Ingredients:

  • 190g all-purpose flour
  • 100g granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp fine sea salt
  • 115g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 120g full-fat Greek yogurt
  • 60ml whole milk
  • 1 tbsp vanilla bean paste or extract
  • 90g mini chocolate chips

Instructions:

  1. Whisk the flour, sugar, baking powder, and salt in a large bowl until well combined.
  2. In a separate jug or bowl, whisk the melted butter, egg, Greek yogurt, milk, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold until just combined, ensuring you do not over-mix; a few streaks of flour are acceptable.
  4. Lightly grease a 24-cup mini muffin pan. Use a small cookie scoop to fill each cavity about 3/4 full. If using blueberries, press them into the tops now.
  5. Bake in a preheated oven using the two-stage method: start at a higher temperature for the first 5 minutes to ensure a domed top, then reduce heat to finish baking for the remaining 5 minutes or until a toothpick comes out clean.
  6. Make-ahead: Scoop batter into the pan and refrigerate up to 12 hours before baking for an even taller rise.