Easy Mini Kodiak Chocolate Chip Muffins
These easy Kodiak chocolate chip muffins are soft, fluffy and filled with mini chocolate chips. Made with Kodiak Power Cakes mix, high-protein vanilla yogurt and high-protein milk, they’re a simple meal-prep breakfast or snack the entire family can enjoy.
Mini muffins are always a hit in my house. They’re perfectly sized for little hands, easy to pack in a lunchbox and just sweet enough to feel like a treat. I also love that I can grab a few on a busy morning instead of skipping breakfast altogether.
This small-batch recipe makes approximately 18 protein mini muffins, so you won’t be left with dozens sitting on the counter. A serving of three mini muffins provides approximately 10 grams of protein when prepared with the suggested ingredients.
Why You’ll Love These Kodiak Muffins
- Quick and easy: The batter takes approximately 10 minutes to prepare.
- Protein-packed: Kodiak mix, high-protein yogurt, milk and an egg all contribute protein.
- Kid-friendly: Their miniature size and chocolate chips make them especially appealing to kids.
- Great for meal prep: Bake them ahead and enjoy them throughout the week.
- No bananas required: These Kodiak muffins without banana have a classic chocolate-chip muffin flavor.
- Small-batch recipe: One batch makes approximately 18 mini muffins or six servings.
Ingredients You’ll Need
- Kodiak Cakes Power Cakes Mix: This protein pancake mix forms the base of the muffins and eliminates the need to measure flour and salt separately.
- High-protein vanilla yogurt: Adds moisture, sweetness and extra protein. A thick yogurt such as Ratio Protein works best.
- High-protein milk: I used one cup of high-protein milk, such as Fairlife. It gives the batter the moisture it needs while adding more protein than traditional milk.
- Egg: One large egg binds the ingredients and helps the muffins rise.
- Pure maple syrup: A tablespoon of maple syrup adds a light touch of sweetness without making the muffins taste overly sweet.
- Melted butter: A small amount of fat keeps the muffins tender. Avocado oil has a neutral flavor, while melted butter adds a slightly richer taste.
- Mini chocolate chips: Distribute more evenly through the small muffins than full-size chocolate chips.
- Baking powder and vanilla extract: A little additional baking powder helps the muffins rise, while vanilla extract complements the yogurt, maple syrup and chocolate.
How to Make Kodiak Chocolate Chip Muffins
1. Prepare the muffin pan
Preheat the oven to 350°F. Generously coat a mini muffin pan with nonstick cooking spray or line it with mini muffin liners.
Make sure the entire inside of each muffin cup is coated. These muffins can stick if the pan isn’t adequately greased.
2. Combine the wet ingredients
Add the egg, high-protein vanilla yogurt, high-protein milk, maple syrup, avocado oil and vanilla extract to a medium mixing bowl.
Whisk until the ingredients are mostly smooth and evenly combined.
3. Add the dry ingredients
Add the Kodiak mix and baking powder to the bowl. Stir just until no large pockets of dry mix remain.
Avoid excessively mixing the batter. Overmixing can make Kodiak mix muffins dense or rubbery instead of light and tender.
4. Add the chocolate chips
Gently fold two tablespoons of mini chocolate chips into the batter.
5. Rest the batter
Allow the batter to rest for three to five minutes. Kodiak mix continues absorbing liquid as it sits, so this short rest helps you assess its final consistency.
6. Fill the muffin pan
Divide the batter between approximately 18 mini muffin cups, filling each cup about three-quarters full.
Sprinkle two or three additional mini chocolate chips over each muffin. This step is optional, but it gives the finished chocolate chip muffins a prettier appearance.
7. Bake
Bake the mini muffins for 9 to 11 minutes. They’re ready when the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for approximately five minutes before transferring them to a cooling rack.
Pro Tip: Check the Batter Consistency
Kodiak mix continues to absorb liquid as it rests, and high-protein yogurts can vary considerably in thickness. After resting for three to five minutes, the batter should be smooth and easily scoopable—not stiff, but not as thin as pancake batter.
✨If the batter seems unusually thick, stir in one tablespoon of milk.
✨If it appears too runny, add one tablespoon of Kodiak mix.
Making this small adjustment before filling the pan will help the mini muffins rise instead of spreading flat.
Tips for the Best Protein Mini Muffins
A few simple details make the difference between soft, fluffy mini muffins and muffins that are dense, dry or difficult to remove from the pan.
Don’t Overmix the Batter
Stir only until the Kodiak mix is incorporated. A few small lumps are fine. Overmixing can make the muffins dense or rubbery.
Grease the Pan Generously
Coat each mini muffin cup thoroughly with cooking spray. Let muffins cool for ~5 minutes before removing them.
Use Mini Chocolate Chips
Mini chips distribute evenly through the batter and give you chocolate in every bite without overwhelming the small muffins.
Watch the Baking Time
Mini muffins bake quickly, so begin checking them at 9 minutes. Remove them when the tops spring back lightly and a toothpick has only a few moist crumbs.
Add Chocolate Chips to the Tops
Reserving a few chips for the tops makes the finished muffins look more inviting without adding much extra chocolate.
Can I Make Standard-Size Kodiak Cakes Muffins?
Yes. Divide the batter between greased or lined standard muffin cups, filling each approximately three-quarters full.
Bake at 350°F and begin checking the muffins at approximately 15 minutes. Depending on your pan and how full the cups are, they may need approximately 15 to 18 minutes.
Because this version was developed and tested as mini muffins, use the toothpick test to determine when standard-size muffins are finished.
Ingredient Substitutions
🥣 Yogurt: Substitute another thick vanilla Greek or high-protein yogurt for the Ratio Protein yogurt. If the alternative is noticeably thinner, the batter may need a small amount of additional Kodiak mix.
🥛 Milk: Fairlife or another ultra-filtered high-protein milk works best. Regular dairy milk can also be used, but the finished muffins will contain slightly less protein.
🧈 Oil: Replace the avocado oil with an equal amount of melted and slightly cooled butter.
🍫 Chocolate chips: Use milk chocolate, semisweet or dark mini chocolate chips. Finely chopped chocolate can also be substituted.
How to Store Kodiak Chocolate Chip Muffins
Allow the muffins to cool completely before placing them in an airtight container.
Store them at room temperature for up to two days or refrigerate them for up to five days. Placing a paper towel in the container can help absorb excess moisture.
Enjoy the muffins cold, allow them to come to room temperature or warm them briefly in the microwave.
Can You Freeze Kodiak Muffins?
Yes. Place the completely cooled muffins in a freezer-safe container or zip-top bag and freeze for up to three months.
To prevent them from sticking together, freeze the muffins in a single layer on a baking sheet first. Once firm, transfer them to your freezer container.
Thaw the desired number in the refrigerator overnight or microwave them in short intervals until warmed through.
What to Serve With Mini Kodiak Muffins
Three muffins make a convenient snack or light breakfast. For a more complete meal, pair them with:
- Scrambled eggs or egg whites
- Turkey sausage or turkey bacon
- Fresh berries
- A Greek yogurt bowl
- A protein shake
- Items from a high-protein breakfast charcuterie board
They’re also a fun addition to a brunch spread or breakfast board.
Frequently Asked Questions
More Easy Breakfast Recipes
If you enjoyed these mini Kodiak muffins, try these other easy breakfast ideas:
- High-Protein Breakfast Charcuterie Board
- Best Breakfast Meal-Prep Ideas for Busy Mornings
- Greek Yogurt Bowls With Easy Toppings
- Easy Overnight Oats With Protein Powder
- High-Protein Breakfast Meal Prep: Five Easy Recipes
Did you try these Kodiak chocolate chip muffins? Leave a comment and a ⭐️ rating below to let me know how they turned out. Your feedback helps other readers and supports Cooking With Kim!
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Mini Kodiak Chocolate Chip Muffins
Equipment
- Medium mixing bowl
- Whisk
- Silicone spatula or spoon
- Mini muffin pan
- Cooling rack
Ingredients
- 1 cup Kodiak Cakes Power Cakes Buttermilk Flapjack and Waffle Mix
- 1 large Egg
- ¼ cup High-protein vanilla yogurt such as Ratio Protein
- 1 cup High-protein milk such as Fairlife
- 1 tbsp Pure maple syrup
- 1 tbsp Melted butter
- ½ tsp Vanilla extract
- ½ tsp Baking powder
- 2 tbsp Mini chocolate chips plus additional chips for the tops
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F. Generously coat a mini muffin pan with nonstick cooking spray or add mini muffin liners.
- Add the egg, vanilla yogurt, milk, maple syrup, avocado oil and vanilla extract to a medium bowl. Whisk until mostly smooth.
- Add the Kodiak mix and baking powder. Stir just until combined, avoiding excessive mixing.
- Fold in the mini chocolate chips.
- Allow the batter to rest for three to five minutes so the Kodiak mix can absorb the liquid.
- Check the batter. It should be smooth and pourable but not pancake-thin. If it is unusually stiff, add milk one tablespoon at a time. If it is excessively runny, add Kodiak mix one tablespoon at a time.
- Divide the batter between approximately 18 mini muffin cups, filling each about three-quarters full.
- Add two or three mini chocolate chips to the top of each muffin, if desired.
- Bake for 9 to 11 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for approximately five minutes before transferring the muffins to a cooling rack.
Notes
- High-protein yogurts vary significantly in thickness, so check the batter consistency after it rests.
- Avoid overmixing the batter, which can make the muffins dense.
- Grease the muffin pan thoroughly to prevent sticking.
- Store cooled muffins in an airtight container at room temperature for up to two days or refrigerate for up to five days.
- Freeze the muffins in a freezer-safe container for up to three months.
- For standard muffins, fill greased or lined muffin cups approximately three-quarters full and begin checking them after 15 minutes. Standard muffins will likely require 15 to 18 minutes, but this variation has not been separately tested.
Estimated Nutrition
Per serving of three mini muffins:- Calories: approximately 160
- Protein: approximately 10 grams
- Carbohydrates: approximately 19 grams
- Fat: approximately 6 grams
