Mini Chocolate Chip Muffins

Soft, tender, and packed with mini chocolate chips in every bite, these Mini Chocolate Chip Muffins are a bite-sized treat your whole family will enjoy. These muffins are an easy breakfast or snack any time of day. If you love chocolate chip cookies, you are going to love these muffins!

about this mini chocolate chip muffins

I am always on the lookout for a quickie breakfast, a mid-afternoon snack, or a little something sweet for dessert. That’s where these mini muffins come in. They’re my go-to option when I want something homemade without the hassle, and let’s be honest, I can never eat just one. They come together in just 30 minutes, meaning you’re never too far from a fresh batch of warm, chocolate-studded goodness.

Each bite-sized muffin is portioned perfectly, making them an easy grab-and-go treat. The golden brown exterior adds just the right amount of crispiness, while the inside stays soft, fluffy, and packed with chocolatey goodness. They have that classic chocolate chip flavor that never disappoints – it’s a timeless combo that appeals to both kids and adults.

Need a quick breakfast? Done. A sweet pick-me-up in the afternoon? Absolutely. Something to toss in lunchboxes or serve as a no-fuss dessert? This recipe is the one for you. No matter when or how you enjoy them, these muffins are the kind of treat that always disappears fast!

ingredients

Flour. You only need to use all-purpose flour for this recipe, but you can also make them gluten-free by using a 1:1 gluten-free flour blend.

Sugars. You will need a combination of both granulated sugar and light brown sugar for this recipe.

Baking powder. Ensures your muffins rise perfectly.

Salt. Balances and enhances the flavors. Be sure to use fine kosher salt for your baking recipes.

Oil. I like to use vegetable oil for this recipe. You can also use softened unsalted butter, if you prefer.

Egg. Acts as a binder, holding everything together. Use one large egg.

Vanilla extract. Adds a warm, sweet flavor to the batter. If you want, you can try to make your own homemade vanilla extract.

Milk. Whole milk is best as it adds richness and moisture, but you can use any fat milk you have on hand.

Mini chocolate chips. This is the key ingredient for this recipe. Use semi-sweet mini chocolate chips for the best results.

this recipe’s must-haves 

Grab a set of mixing bowls to combine your ingredients with ease if you do not already have a good set. You can use any large bowl available in your kitchen as well.

A good whisk is a must for achieving the perfect texture. You can also use a wooden spoon or a rubber spatula if you do not have a whisk on hand.

Don’t forget your mini muffin pan! This is key for baking these bite-sized treats. You can use your favorite baking spray to grease the cups. If you prefer to use liners, we recommend using parchment paper mini cupcake liners.

here’s how to make these mini chocolate chip muffins

prep

Preheat your oven to 375°F. Lightly spray a mini muffin tin with cooking spray or line it with mini muffin liners, if you prefer.

mix

Grab a large mixing bowl and whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined. Set aside.

In a separate medium bowl, whisk together the vegetable oil, egg, vanilla extract, and milk until smooth.

combine dry and wet Ingredients

Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as it can make the muffins dense.

bake

Toss in the mini chocolate chips and fold them into the batter gently to evenly distribute them. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake the muffins for 10 to 12 minutes or until the edges are just turning golden brown and a toothpick inserted into the center comes out clean.

cool and serve

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or cool completely and store.

tips and tricks 

Room Temperature Ingredients. Using room temperature eggs and milk ensures smoother batter and better texture.

Measure Flour Correctly. Spoon the flour into the measuring cup and level it off instead of scooping it straight with the cup to avoid overpacking.

Portioning Made Easy. Use a small cookie dough scoop to portion the batter evenly into the muffin tin.

Don’t Overbake. Keep an eye on the muffins as they bake. They can quickly go from soft and moist to dry.

variations

Add in your favorite mix-ins. Try tossing in some white chocolate or butterscotch chips for a sweet twist, or add chopped walnuts or pecans for a nice crunch. If you are looking for a warm, sweet flavor, you can add a dash of cinnamon or nutmeg.

Do you have dietary restrictions? Go gluten-free with a GF flour blend that includes xanthan gum. You can also cut the sugar by 25% if you want them a little less sweet. Easy tweaks, same delicious muffins!

More flavorful muffin recipes: Red Velvet Muffins l Honey Blackberry Oatmeal Muffins I Lemon Poppy Seed Muffins I One Bowl Banana Nutella Muffins

can I use a different type of chocolate in these muffins?

Absolutely! These mini chocolate chip muffins are versatile and can be made with your favorite type of chocolate chips, such as dark chocolate or white chocolate.

can I add other mix-ins to these muffins?

Yes, feel free to get creative with your mix-ins! Try adding nuts, dried fruit, or even a swirl of peanut butter on top before baking for added flavor and texture.

Need some inspiration for muffin recipes? Check out my breakfast recipes page! 

what to serve with these mini chocolate chip muffins

Nothing says breakfast like a fresh cup of coffee and fresh fruit for breakfast. Serve them alongside a bowl of fresh berries or sliced bananas for a balanced and delicious meal.

If you want an extra treat for the grown ups, serve these with an Irish coffee.

You can also serve them with a mug of tea as an afternoon snack to fuel you through the day or pack them in lunchboxes as a sweet treat.

how to store

Store. Store cooled muffins in an airtight container at room temperature. They will last for up to 5 to 7 days.

Freeze. Place mini muffins in a single layer on a cookie sheet. Freeze for at least 1 hour until frozen through. Once solid, place in a freezer bag and store in the freezer for up to 3 months.

Thaw & Reheat. Thaw in the fridge overnight. Enjoy at room temp or reheat in the microwave for about 30 seconds to enjoy warm.

more of our favorite chocolate recipes

Start your day off right with these Banana Chocolate Chip Waffles, bursting with sweet, chocolaty goodness. Plus, the kiddos will love it.

For something a little extra indulgent, try the Raspberry Chocolate Croissant French Toast Bake —a perfect blend of rich chocolate and fruity flavors.

Let’s not forget these Orange Dark Chocolate Chip Scones, a zesty twist on a classic favorite.

Finally, if you make this Mini Chocolate Chip Muffins recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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