Homemade mini chocolate chip muffins are so soft and packed with chocolatey goodness from the mini chips. Ready in less than 20 minutes, these little muffins make for an easy snack, breakfast, or even dessert when you want something bite-sized.
I know that those Little Debbie mini muffins (and Little Bites muffins) are easy to grab at the store, but I love making them from scratch. Not only is it cheaper, but they are made with basic ingredients so we always have what we need on hand and we know exactly what goes in them. Plus, why make regular-sized muffins when the mini form is so much cuter? They are also the perfect size for those little hands if you have smaller children, but my teenagers love them too.
Wondering what to do with more mini size chocolate chips? Add them to the top of a double chocolate chip frappuccino or use them to make this Booty dip recipe. We also like to use this size with chocolate chip cheesecake cookies.
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🍫 Ingredients:
These miniature chocolate chip muffins contain a number of basic ingredients, and all of them are easy to find at your local grocery store. Let’s talk about the most important ingredients.
- flour – we used all purpose and have not tested this mini muffin recipe with others. A gluten-free flour mix should work here, too.
- baking powder and baking soda – makes the fluffy texture and helps the muffins to rise.
- egg – let it come to room temperature, so it mixes into the batter easier.
- oil – we used vegetable oil because it’s neutral in flavor. Canola oil or avocado oil could be used as well. Coconut oil can also be used if you don’t mind a slight change in flavor.
- milk – we used whole milk. Buttermilk can be substituted. A lower fat milk will work, but the fat content contributes to flavor and tenderness.
- mini semi-sweet chocolate chips
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
These mini bakery-style chocolate chip muffins go great with a cup of coffee or your morning latte. It’s also an easy recipe to add to your kid’s lunch box.
Substitutions and Variations
- Regular size muffins – use a regular muffin pan instead. This recipe will makes about 12 full size muffins and the bake time will need to increase a few minutes.
- Mini chocolate muffins – want more chocolate flavor? Use my double chocolate muffin recipe, but with a mini-muffin pan.
- Gluten free – use a gluten free all purpose flour blend.
- Toss in a few blueberries or swap for the chocolate chips. Use colorful jimmies to make funfetti muffins.
🔪 Instructions:
PREP: Grease a mini muffin pan with non stick cooking spray or place paper liners in each muffin cup. Preheat the oven to 375°F.
Step 1: In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
Step 2: To another large mixing bowl, whisk the oil, vanilla, egg, and milk to together.
Step 3: Stir the dry ingredients into the wet just until combined. The muffin batter will be lumpy.
Step 4: Use a rubber spatula or wooden spoon to fold in ¾ cup of chocolate chips.
Pro Tip: Avoid over-stirring the batter, this will make the muffins tough.
Step 5: A small ice cream scoop or cookie scoop will work to add a couple of tablespoons of batter to each cup. Fill ¾ of the way full. Sprinkle the remaining chocolate chips on top of each muffin.
Step 6: Bake for 8-9 minutes in the preheated oven or until you can insert a toothpick to the center of a muffin and it comes out clean.
SERVE: Allow the mini muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Baking Tips for Chocolate Chip Mini Muffins
- Avoid using regular chocolate chips. Muffins that are this small size need the mini chips for the best flavor.
- Do not let the muffins cool completely in the pan. This will continue to cook them and you will end up with dry muffins. Allow them to cool just a few minutes until you can safely handle them and then remove from the pan and transfer to a wire rack for cooling.
- After adding the dry ingredients to the wet, stir as little as possible so they are the most tender. It is common to have lumps and pieces of dry batter in the mixture.
- If desired, add ½ cup sour cream or plain greek yogurt for more moisture. However, they may not puff up as nicely.
- Store this mini chocolate chip muffin recipe in an airtight container on the counter for 2-3 days.
Fun Fact
Muffin mixes weren’t available in grocery stores until the 1950s. -Warren County Post
Recipe FAQs
Keep leftover muffins in an airtight container for up to 3 days.
Place the cooled muffins in a Zip lock bag wrapped in a layer of plastic wrap. We like storing them 2-3 to a bag to make it easy to grab and go. They will stay fresh for up to 3 months.
More Delicious Homemade Muffin Recipes
If you tried this Mini Chocolate Chip Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Mini Chocolate Chip Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- 1 egg room temperature
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup mini semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 375°F. Spray mini muffin tin with nonstick baking spray and set aside.
- Mix together the dry ingredients: flour, salt, baking powder, baking soda, and sugar.
- In a separate bowl, beat or whisk together egg, vegetable oil, vanilla extract, and milk.
- Add the dry ingredients to the wet ingredients and stir together, just until combined. There should be lumps in the batter.
- Fold in ¾ cup of the mini chocolate chips.
- Use a 1-2 tablespoon cookie dough scoop or a tablespoon to scoop the batter into each muffin tin cavity. Fill each cup ¾ of the way full. Sprinkle some of the remaining chocolate chips over the tops of the batter.
- Bake 8-9 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in pan for 5 minutes. Remove to a cooling rack to finish cooling.
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Notes
Keep leftover muffins in an airtight container for up to 3 days or freeze for 3 months. Notes:
Avoid using regular chocolate chips. Muffins that are this small size need the mini chips for the best flavor. Do not let the muffins cool completely in the pan. This will continue to cook them and you will end up with dry muffins. After adding the dry ingredients to the wet, stir as little as possible so they are the most tender. If desired, add ½ cup sour cream or plain greek yogurt for more moisture. However, they make not puff up as nicely.
Nutrition
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