Oh my gosh, you have to try these mini chocolate chip muffins! I’ve been making this recipe for years—ever since my little ones started begging for “bite-sized treats” after school. There’s something magical about how these tiny muffins pack so much flavor into each perfect little bite. I can whip up a batch in under 30 minutes (seriously, the oven’s usually preheated by the time I finish mixing!), and they disappear faster than I can say “who wants dessert for breakfast?” Trust me, once you see how easy they are and how much everyone loves them, you’ll be making them every week like I do.
The secret? Using mini chocolate chips so you get chocolate in every single bite without overwhelming the tender muffin crumb. And don’t even get me started on how amazing your kitchen smells while they bake—that sweet vanilla and melty chocolate scent is pure happiness. After baking thousands of these over the years (my kids are teenagers now and still request them!), I’ve perfected every little step to guarantee bakery-worthy results every time.
Why You’ll Love These Mini Chocolate Chip Muffins
Let me tell you why these little guys have become my go-to recipe—they’re basically happiness in bite-sized form! Here’s what makes them so special:
- Quick to make – From bowl to table in under 30 minutes (perfect for last-minute bake sales or surprise snack attacks)
- Just the right size – Small enough for little hands but big enough to satisfy that chocolate craving
- Foolproof recipe – Even my husband (who burns toast) can’t mess these up
- Crowd pleaser – I’ve never brought these to a party without someone asking for the recipe
- Versatile – Breakfast, snack, dessert… they fit every occasion
Honestly, the hardest part about making them is not eating the entire batch straight from the pan—that warm, melty chocolate gets me every time!
Ingredients for Mini Chocolate Chip Muffins
Grab these simple ingredients—you probably have most in your pantry already! I like to group everything before starting because, trust me, you don’t want to realize you’re out of eggs halfway through mixing (been there!).
Dry Ingredients:
- 1 1/2 cups all-purpose flour (spooned and leveled—no packing!)
- 1/2 cup granulated sugar (the perfect sweetness level)
- 2 teaspoons baking powder (make sure it’s fresh!)
- 1/2 teaspoon salt (balances all that sweetness)
- 1/2 cup mini chocolate chips (regular chips will work in a pinch)
Wet Ingredients:
- 1/2 cup milk (whole milk makes them extra tender)
- 1/4 cup vegetable oil (or melted butter if you’re feeling fancy)
- 1 large egg (room temperature blends better)
- 1 teaspoon vanilla extract (the good stuff makes a difference)
Ingredient Substitutions & Notes
No milk? Almond or oat milk work great. Out of vegetable oil? Melted coconut oil adds a lovely subtle flavor. The key is to not overmix—just stir until the flour disappears, even if you see a few lumps. Overmixing makes tough muffins (learned that the hard way during my first disastrous batch years ago!). And if you only have regular chocolate chips, give them a rough chop so they distribute evenly.
How to Make Mini Chocolate Chip Muffins
Okay, let’s get baking! These mini muffins come together so easily, but I’ve got a few tricks to make them turn out perfect every single time. The key is keeping everything light and fluffy – no heavy mixing here!
Step 1: Prep & Mix Dry Ingredients
First things first – preheat that oven to 375°F (190°C). While it’s heating, grab your biggest bowl and whisk together the flour, sugar, baking powder, and salt. I like to really whisk it well – this is how we get that lovely rise without overmixing later. The dry ingredients should look like a little sandy mound when you’re done.
Step 2: Combine Wet Ingredients
In another bowl (I use my 2-cup measuring cup to save dishes), whisk together the milk, oil, egg, and vanilla until it’s completely smooth. Pro tip: if you forgot to take the egg out earlier, just pop it in a bowl of warm water for 5 minutes to take the chill off. Nobody likes cold eggs in their batter!
Step 3: Bake & Cool
Now the fun part! Pour the wet ingredients into the dry and gently stir – I count to 10 stirs max. When there are still some flour streaks, fold in those adorable mini chocolate chips. Spoon the batter into your greased mini muffin tin, filling each cup about 2/3 full (an ice cream scoop makes this so easy). Bake for 10-12 minutes until a toothpick comes out clean. Let them cool for 5 minutes in the pan – trust me, this keeps them from getting soggy bottoms!
Tips for Perfect Mini Chocolate Chip Muffins
After making more batches of these little gems than I can count, I’ve picked up some can’t-miss tricks! First – room temperature ingredients are your best friend. Cold eggs and milk make the batter lumpy (and nobody wants dense muffins). Second, set a timer for 10 minutes and start checking – these tiny muffins go from perfect to overbaked in what feels like seconds. The tops should spring back when lightly touched.
Oh! And here’s my secret weapon – lightly coat those chocolate chips with flour before folding them in. This keeps them from sinking to the bottom. And if you’re feeling fancy, sprinkle a few extra chips on top before baking for that bakery-style finish. Just don’t tell my kids I shared all my secrets!
Storage & Freezing Instructions
Here’s the beautiful thing about these mini muffins – they stay fresh and delicious for days! Just pop them in an airtight container at room temperature (if they last that long – mine never do!). They’ll keep their perfect texture for about 3 days, though I doubt they’ll stick around that long.
Want to stock up? These freeze like a dream! After they’re completely cooled, arrange them in a single layer on a baking sheet to freeze solid (about 1 hour), then transfer to freezer bags. I always write the date with a Sharpie – they’ll stay perfect for up to 1 month. When the snack emergency strikes, just grab however many you need and microwave for 15-20 seconds. Boom – warm, melty chocolate chip muffins anytime!
Mini Chocolate Chip Muffins Nutrition
Okay, let’s be real – we’re not eating these for their health benefits! But for those curious (or tracking), each mini muffin has about 80 calories. The nutrition can vary based on your specific ingredients – these are just estimates. The chocolate chips add a little sugar boost, but hey, life’s too short not to enjoy tiny chocolatey treats!
FAQ About Mini Chocolate Chip Muffins
You’ve got questions? I’ve got answers! After years of making these for every occasion imaginable, here are the things people ask me most:
Can I use regular chocolate chips instead of mini?
Absolutely! Just give them a quick chop so they distribute evenly. The minis just guarantee chocolate in every single bite – my personal obsession.
How do I prevent sticking without nonstick spray?
Oh honey, I learned this one the hard way! Brush melted butter or coconut oil into every nook of your pan – or use my favorite trick: a pastry brush to apply cake goop (equal parts flour, oil, and shortening).
Why do mine come out dry?
Two likely culprits: overmixing (stop at 10 stirs!) or overbaking. Set that timer for 10 minutes and peek – they should look just set in the center.
Can I make these ahead for a party?
You bet! Bake them the day before and store at room temp. Want them warm? A quick 10-second microwave zap before serving makes them taste fresh-from-the-oven.
I’d love to see your mini muffin masterpieces! Snap a pic of your batch and tag me – nothing makes me happier than seeing families enjoying this recipe as much as mine does. Leave a star rating too if you get a chance – your feedback helps other bakers know these little guys are worth making. Happy baking, friends!
Print37 Mini Chocolate Chip Muffins That Disappear Instantly
Delicious mini chocolate chip muffins perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin pan.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, oil, egg, and vanilla.
- Combine wet and dry ingredients. Stir in chocolate chips.
- Fill muffin cups 2/3 full. Bake for 10-12 minutes.
- Cool for 5 minutes before serving.
Notes
- Store in an airtight container for up to 3 days.
- Freeze for longer storage.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80
- Sugar: 6g
- Sodium: 85mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
