Mini chocolate chip muffins are tiny treats that bring big smiles. These bite-sized muffins pack wonderful flavor into a two-bite package that’s perfect for any occasion.
What makes these muffins special is their soft, fluffy texture and the warm pockets of melted chocolate in every bite. They taste fresher and more authentic than store-bought versions, with just the right amount of sweetness.
These little muffins work for breakfast, lunchbox snacks, or casual gatherings. They come together quickly using basic ingredients most kitchens already have, and the entire process takes just 30 minutes.
The recipe is simple enough for baking beginners but still delivers results that will impress everyone who tries them. Get ready to discover a versatile treat that will quickly become a family favorite!
Table of Contents
Why I Love These Mini Muffins
I truly enjoy these mini chocolate chip muffins for several simple reasons. Their small size offers perfect portion control when I want just a little something sweet.
They’re incredibly practical too. I make one batch and have ready-to-grab breakfasts and snacks for days. They fit easily in lunch boxes and take up minimal space.
These little muffins always bring smiles whenever I serve them. People can’t resist taking “just one more” because of their bite-sized appeal.
The quick baking time is another plus – they’re ready faster than regular muffins. I love the higher ratio of golden outside to soft inside that each mini muffin provides.
The basic recipe works perfectly every time, even with kid helpers in the kitchen. This reliability, combined with how easily I can change the mix-ins, makes these mini muffins a true kitchen staple in my home.
Recipe Ingredients
To make these mini chocolate chip muffins, you’ll need simple pantry staples that work together to create a tender, flavorful result. Here’s what you’ll need:
Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup mini chocolate chips (plus extra for topping)
Wet Ingredients:
- ¾ cup milk (whole milk works best)
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Quick Notes:
Mini chocolate chips work best in these small muffins as they spread more evenly than regular chips.
Whole milk or 2% milk creates moist muffins. The oil keeps them soft for days.
Make sure your baking powder isn’t expired for proper rising.
Try to have all ingredients at room temperature before mixing for best results.
How to Make Mini Chocolate Chip Muffins recipe
Follow these straightforward steps to create perfectly adorable mini chocolate chip muffins that everyone will love.
Preparation Steps:
- Start by preheating your oven to 375°F (190°C).
- Prepare your mini muffin tin by either spraying with non-stick cooking spray or inserting mini paper liners into each cup.
Creating the Batter:
- Combine all dry ingredients (flour, granulated sugar, brown sugar, baking powder, and salt) in a large mixing bowl and whisk them together.
- Add about ¾ cup of mini chocolate chips to the dry mixture and toss gently. This flour coating helps suspend the chips throughout the batter instead of sinking.
- In a separate bowl, combine your wet ingredients (milk, oil, egg, and vanilla). Whisk until everything is well integrated.
- Pour your wet ingredient mixture into the bowl containing your dry ingredients.
- Using gentle folding motions, mix everything just until no dry flour remains visible. The batter should look somewhat lumpy – this is perfect! Overmixing leads to dense muffins, so restraint is key here.
Filling and Baking:
- Spoon the batter into your prepared muffin cups, filling each about ⅔ full.
- Sprinkle the remaining chocolate chips over the tops of each filled cup.
- Place in the preheated oven and bake for 10-12 minutes. You’ll know they’re done when the tops appear light golden and a toothpick inserted comes out mostly clean.
- Let the muffins rest in the pan for about 5 minutes before transferring them to a cooling rack.
Helpful Notes:
If you’re working with a standard 12-cup mini muffin tin, you’ll need to bake in multiple batches. The waiting batter can sit at room temperature while the first batch bakes.
The gentle mixing technique is crucial for creating that tender, bakery-style texture that makes these mini muffins so special. Within about 20 minutes total, you’ll have delightful little treats with perfectly distributed chocolate chips and a wonderfully soft texture.
Recipe Tips and Variations
Here are simple tips and creative variations to help you make the best mini chocolate chip muffins:
Helpful Baking Tips
- Measure flour by spooning it into measuring cups, not scooping directly from the bag
- Use room temperature eggs and milk for smoother batter
- Stir just until ingredients are combined – overmixing makes tough muffins
- Use a cookie scoop for evenly sized muffins that bake at the same rate
- Cool in the pan for 5 minutes, then transfer to a wire rack
Easy Variations
Try these mix-ins:
- Replace half the chocolate chips with butterscotch chips, chopped nuts, or dried fruit
- Use colorful mini M&Ms for birthday muffins
- Add ¼ teaspoon cinnamon for a warm flavor
Simple topping ideas:
- Sprinkle with coarse sugar before baking for a crunchy top
- Add a few extra chocolate chips on top before baking
- Drizzle cooled muffins with a simple powdered sugar glaze
Healthier options:
- Use whole wheat flour for ¼ cup of the all-purpose flour
- Reduce sugar by 2 tablespoons
- Switch to dark chocolate chips
- Add 1 tablespoon ground flaxseed
Quick Fixes
- If muffins are dense: Mix more gently next time
- If muffins don’t rise well: Check that your baking powder is fresh
- If chocolate chips sink: Make sure to coat them with the flour mixture first
The basic recipe works great, but these simple changes let you customize the muffins to your taste and needs!
Storage and Freezing Instructions
Keep your mini chocolate chip muffins fresh and ready to enjoy with these simple storage methods.
Counter Storage (2-3 Days)
- Cool muffins completely
- Place in an airtight container
- Add paper towels on top and bottom to absorb moisture
- Keep at room temperature, away from heat and sunlight
- Warm for 10 seconds in microwave before eating if desired
Refrigerator Storage (Up to 1 Week)
- Store in an airtight container with paper towels
- Bring to room temperature before eating
- Or microwave for 10-15 seconds to restore softness
Freezer Storage (Up to 3 Months)
- Cool muffins completely
- Freeze on a baking sheet for 1-2 hours until solid
- Transfer to frezer bags, removing as much air as possible
- Label with the date
How to Thaw Frozen Muffins
- Quick option: Microwave frozen muffin for 20-30 seconds
- Best texture: Wrap in foil and heat in 300°F oven for 5-7 minutes
- Plan ahead: Let thaw in refrigerator overnight or on counter for 1-2 hours
These mini muffins are perfect for batch cooking – make a double batch and freeze half for easy breakfasts and lunch box additions whenever you need them!
Serving Suggestions
These bite-sized treats are perfect for many occasions. Here are simple ways to enjoy your chocolate chip mini muffins:
Quick Meal Ideas
- Pair 2-3 muffins with yogurt and fruit for a balanced breakfast
- Serve alongside coffee or tea for a morning treat
- Add to lunchboxes for a midday surprise
- Enjoy with a glass of milk for an afternoon snack
Make Them Special
- Warm slightly and top with a small scoop of vanilla ice cream
- Dust with powdered sugar for a pretty finish
- Serve with butter or cream cheese for spreading
- Arrange on a tiered stand for brunch or tea parties
Kid-Friendly Options
- Pack for school snacks (less messy than frosted cupcakes!)
- Create a simple breakfast plate with fruit and a couple of muffins
- Make “muffin sandwiches” with a thin layer of cream cheese between halves
Gifting
- Package in decorative boxes for homemade holiday gifts
- Bring to new neighbors or friends as a welcome treat
- Take to potlucks on a pretty serving plate
Their mini size makes these muffins perfect for portion control while still satisfying your sweet tooth whenever the craving strikes!
FAQs
How long are mini muffins good for?
Mini chocolate chip muffins last 2-3 days at room temperature in an airtight container. They’l keep for up to a week in the refrigerator or 3 months in the freezer. Always cool completely before storing.
Do mini muffins cook faster?
Yes, mini muffins cook much faster than regular muffins because of their smaller size. Heat reaches the center more quickly, cutting baking time almost in half. This makes them perfect for when you’re short on time.
How long do you cook mini muffins for?
Bake mini chocolate chip muffins at 375°F for 10-12 minutes. Start checking at 9 minutes, as even a minute of overbaking can dry them out.
How do you know when chocolate chip muffins are done?
Mini chocolate chip muffins are done when:
- A toothpick inserted in the center comes out clean
- The tops are light golden brown
- They spring back when lightly touched
- The edges pull slightly away from the pan.
mini chocolate chip muffins recipe
Ingredients
Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup mini chocolate chips plus extra for topping
Wet Ingredients:
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease mini muffin tin or line with paper liners.
- Mix dry ingredients in a large bowl: flour, baking powder, baking soda, and salt.
- Whisk wet ingredients in a separate bowl: melted butter, sugar, egg, vanilla, and milk.
- Pour wet mixture into dry ingredients. Stir just until combined (lumps are okay).
- Fold in mini chocolate chips.
- Fill each muffin cup ¾ full using a small cookie scoop or spoon.
- Bake for 10-12 minutes until golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Calories: 85
- Fat: 4g
- Saturated Fat: 1.5g
- Carbohydrates: 11g
- Sugar: 6g
- Protein: 1g
- Fiber: 0.5g
- Sodium: 65mg
- Cholesterol: 15mg