Mini chocolate chip muffins are the perfect bite! Tender, sweet, and packed with melty chocolate chips, this mini muffins recipe is perfect for after-school snacking and lunch boxes. Best of all, they couldn’t be easier to make.
Muffins are my go-to whenever I’m looking to do some quick, wholesome baking. applesauce muffins, raspberry muffins, and banana bread muffins are just a few of my favorites.
Today’s mini chocolate chip muffins are delicious, kid-friendly, and packed with plenty of chocolate. They remind me a lot of Costco muffins. Fun fact: I once baked muffins for a local coffee shop, where they dubbed this muffin recipe a near-perfect Costco copycat. I’ll take it!
I love these muffins because, like my mini chocolate chip cookies, they’re the perfect size for lunch boxes. I can wrap them up and pass them off as the kids dash out the door for the bus. They’re also great to eat in pairs as a delicious afternoon snack. Because a warm cinnamon dolce latte + chocolate chip muffins = pure bliss!
This Mini Chocolate Chip Muffin Recipe Is…
- Convenient. Mini muffins are great to have on hand for grab-and-go snacks and easy lunch box prep.
- Make-ahead-friendly. This chocolate chip muffin recipe makes A LOT of muffins. They freeze beautifully, too, so you can store half for later.
- Just enough muffin. One muffin is a sneaky treat, two muffins make a light snack, and three or four muffins are about equal to a standard-size muffin.
Ingredients Needed
These are the ingredients you’ll need to make a big batch of mini chocolate chip muffins. Scroll down to the recipe card for the exact list with measurements.
- Sugar – This can be granulated sugar or light brown sugar.
- Egg – I’ve had readers say that they’ve successfully substituted the egg with applesauce in this recipe.
- Milk – I use 2% milk, but any kind will work.
- Vanilla – Pure vanilla extract or equal parts vanilla paste.
- Baking Powder and Baking Soda – I use both to help these mini muffins rise tall. Make sure that your leavening isn’t past its expiration date.
- Chocolate Chips – I prefer mini chocolate chips for mini muffins! They can be semisweet, milk, or dark chocolate.
Optional Mix-ins
Instead of chocolate chips, you can add up to ⅔ cup of any of the following add-ins:
- Chopped pecans, walnuts, or almonds
- Peanut butter chips
- Toffee bits
- Blueberries (try to find wild blueberries or ones that are smaller in size)
- Finely chopped strawberries
Frequently Asked Questions
Overmixing is the #1 cause of muffins that turn out greasy and dense instead of moist and fluffy. Once you’ve added the dry mixture to the wet ingredients, mix the batter until it’s just combined, and fold in the chocolate chips by hand.
Yes! To bake the chocolate chip muffin batter in a standard muffin pan, line the wells and fill each liner ⅔ of the way full. Bake at 375ºF and increase the baking time to 25-30 minutes.
Pin this now to find it later
-
Prepare to bake. Preheat oven to 375ºF. Line a mini muffin tin with paper liners or grease with cooking spray. Set aside.
-
Mix the wet ingredients. In a large bowl, cream sugar and butter until light and fluffy. Beat in the egg first, then beat in milk and vanilla.
-
Add the dry ingredients. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture just until combined. Fold in chocolate chips.
-
Fill the pan. Spoon about 1 tablespoon of batter into each mini-muffin cup.
-
Bake. Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool and serve. Cool in the pans for 5 minutes. Then, remove the muffins from the muffin tin and transfer them to wire racks. Serve warm or cold.
- Yields approximately 3 dozen mini muffins.
Serving: 2muffins | Calories: 127kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 90mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 102IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Mini Chocolate Chip Muffins
This recipe makes approximately three dozen mini muffins. Depending on the pans you’re using and the size of your oven, you may need to bake in batches. Here are the steps:
- Prepare for baking. While the oven preheats to 375ºF, place paper liners into a mini muffin pan. If you don’t have liners, be sure to grease the pan well with cooking spray or butter to prevent sticking.
- Mix the wet ingredients. Cream the sugar and butter in a bowl, then add the egg, followed by the milk and vanilla.
- Add the dry ingredients. In a separate bowl, whisk the flour with baking soda, baking powder, and salt. Slowly add the dry mixture to the wet batter. Do not overmix. Lastly, fold in the chocolate chips.
- Bake. Spoon the batter into the lined mini muffin pan, about 1 tablespoon per liner. Bake at 375ºF for 10-12 minutes. Let the muffins rest in the pan for 5 minutes afterward, before moving them to wire racks.
How to Store
- At room temperature. Store these muffins covered on the counter. I like to line the bottom of the container with a paper towel to absorb excess moisture. They’ll be at their freshest within 3 days, but you can absolutely freeze them for longer-term storage, see below.
- Freeze. I like to wrap these mini chocolate chip muffins with plastic wrap in pairs, and then stash them in a freezer bag or freezer-safe container. Freeze for up to 2 months, and grab a set of muffins to thaw on the go whenever a craving hits.
