Mini Chocolate Chip Muffins

These Mini Chocolate Chip Muffins are light, fluffy, packed with chocolate chips, and so easy to pop in your mouth for a bite of deliciousness!

Mini chocolate chip muffins sitting on a wire rack with milk.

Muffins are one of my favorite breakfast foods. They’re light and fluffy and make a great breakfast on the go during busy times. This chocolate chip muffin recipe is going to be your new favorite breakfast treat! It is like getting to eat dessert for breakfast like my Vegan Blueberry Muffins.

This recipe makes so many mini muffins which is perfect because you can’t just have one! They’re great for breakfast, to pack in kids lunches, or even as an afternoon snack!

Why I Love These Mini Muffins

  • The soft texture and gooey chocolate chips are truly a match made in Heaven.
  • This is an easy recipe using basic ingredients that you likely already have in your kitchen.
  • The rich chocolatey flavor will have keep you coming back for more!

Recipe Ingredients

Ingredients for mini chocolate chip muffins.

Mini Chocolate Chips – Since these are mini muffins, they need mini chocolate chips!

Whole Milk – Adds in a creamy element to these muffins.

For a full list of ingredients and amounts see the recipe card below.

How to Make Mini Chocolate Chip Muffins

Step #1: Preheat your oven to 375 degrees Fahrenheit and lightly spray your mini muffin liners with nonstick cooking spray.

Step #2: In a large mixing bowl whisk together the all-purpose flour, sugars, baking powder, and ½ teaspoon salt.

Dry ingredients for muffins in a glass bowl.

Step #3: In a separate medium bowl combine the egg, milk, butter, and vanilla extract.

Wet ingredients for chocolate chip muffins.

Step #4: Next, add the wet ingredients mixture into the dry ingredients and mix until everything has combined.

Step #5: Then, fold in the mini chocolate chips.

Mini chocolate chips added into the muffin batter.

Step #6: Spoon the muffin batter into the prepared mini muffin tins about ¾ of the way full. Note: If you have a small cookie scoop this is the perfect size for these paper liners.

Mini muffin tin filled before baking.

Step #7: Bake in the preheated oven for 12-15 minutes or until the muffins are lightly golden brown and then remove the muffins from the mini muffin pan and place them on a wire rack to cook.

Mini chocolate chip muffins in the mini muffin tin after baking.

Step #8: Finally serve and enjoy!

Plate filled with mini chocolate chip muffins.

FAQs

Can I make mini muffins without a mini muffin tin?

Yes. If you have a regular muffin tin you can fill up the liners ¼ to ⅓ of the way full and bake. Keep in mind baking time might need to be increased based on the new pan being used.

Can I use regular chocolate chips instead of mini chocolate chips?

Yes. If you are in a pinch you can use regular chocolate chips, however keep in mind the chocolate might be a little more overpowering in this case.

Storage Information

You can store these muffins in an airtight container at room temperature for 2-3 days. For longer storage you can refrigerate for up to 1 week. To freeze you can place these mini muffins in your freezer for up to 2 months.

To reheat these muffins, thaw them to fridge temperature and then microwave until everything has warmed through.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

These Mini Chocolate Chip Muffins are light, fluffy, packed with chocolate chips, and so easy to pop in your mouth for a bite of deliciousness!

Mini Chocolate Chip Muffins Recipe

These Mini Chocolate Chip Muffins are light, fluffy, packed with chocolate chips, and so easy to pop in your mouth for a bite of deliciousness!
5 from 1 vote
Pin Rate
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 48 mini muffins
Calories: 57kcal
Author: Linda
Print Recipe

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Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 1/4 cups whole milk
  • 1/2 cup butter - softened
  • 2 tsp vanilla extract
  • 3/4 cup mini chocolate chips
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Instructions

  • Preheat your oven to 375 degrees Fahrenheit and lightly spray your mini muffin cups with nonstick cooking spray.
  • In a large bowl whisk together the flour, sugars, baking powder, and salt.
  • In a separate medium bowl combine the egg, milk, butter, and vanilla.
  • Next, add the wet ingredients into the dry ingredients until everything has combined.
  • Then, fold in the mini chocolate chips.
  • Spoon the batter into the prepared mini muffin cups about ¾ of the way full. Note: If you have a small cookie scoop this is the perfect size for these muffin liners.
  • Bake in the preheated oven for 12-15 minutes or until the muffins are lightly golden brown.
  • Finally serve and enjoy!

VIDEO

NOTES

You can store these muffins in an airtight container at room temperature for 2-3 days. For longer storage you can refrigerate for up to 1 week. To freeze you can place these mini muffins in your freezer for up to 2 months.
To reheat these muffins, thaw them to fridge temperature and then microwave until everything has warmed through.

Nutrition

Serving: 1mini muffin | Calories: 57kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 0.3mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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