These Mini Chocolate Chip Muffins are absolutely delish! They are the perfect treat for breakfast on the go, lunch boxes, or serve them up for dessert. Kids go crazy over these yummy chocolate chip stuffed muffins.
This is one of my favorite easy muffin recipes, along with my White Chocolate Raspberry Muffin Recipe. My kids kept wanting to buy the chocolate chip muffins at the Target bakery, so I decided to create my own and WOW did they come out great!
Why You'll Love These Easy Muffins:
- This recipe is so easy to make.
- These muffins are delicious and offer the perfect bite of sweet chocolatey goodness.
- Kids go crazy over these. Let's face it, mini muffins are way funner to eat than regular ones.
- The recipe only takes less than 30 minutes from start to finish.
All Purpose Flour- Creates a sturdy, solid muffin
Baking Soda and Baking Powder- Leavening agents that help the muffins rise
Granulated White Sugar- Adds sweetness
Salt- To enhance the flavor
Whole Milk- Assists in creating a moist muffin
Vanilla Extract- Enhances flavor, just like the salt
Egg- Adds richness to the muffins
Salted Butter- For a savory taste. I tend to choose butter over oil when I can in baking because I prefer the taste. At times, oil creates a more moist cake texture, but these muffins are very moist with the butter.
Mini Semi-Sweet Chocolate Chips- Dark chocolatey morsels that melt just perfectly in the muffins.
Course Cane Sugar- Sugar crystals that are added to the top of muffins for a subtle crunch.
How to Make Mini Chocolate Chip Muffins:
Watch the full recipe video and be sure to Subscribe on YouTube. It's free and I post two new recipes every week.
Here are the Step by Step Instructions for these Mini Muffins.
Step 1: Preheat oven to 400 degrees and prepare a 24 count mini muffin pan with cupcake liners.
Step 2: In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 3: Using a stand mixer or hand mixer, mix together the softened butter and granulated sugar at medium speed for two minutes.
Step 4: Decrease speed to low and add in egg, then vanilla, then milk. Slowly pour in flour mixture just until combined. Stir in chocolate chips.
Step 5: Fill the liners ¾ of the way full. Do not overfill. Top with the course cane sugar. You may have a little extra batter leftover (maybe enough for 3 muffins or so).
Step 6: Bake for 12 to 15 minutes until fully cooked. If you're not sure they are cooked, use the toothpick method by sticking it into a muffin and be sure it is just crumbs that come out, no wet batter.
Let them cool for 10 minutes before eating. YUM!
This recipe uses milk to help create moist muffins. Also, not over baking helps with this as well!
Muffins bake better at higher temperatures to help with the dome shape on top. In this recipe, we bake the mini muffins at 400 for 12 to 15 minutes.
Only fill the mini muffin liners up ¾ of the way. I know it's tempting to fill it up more, but I did test a couple full ones and they overflowed and went flat and ugly on me. They still taste delicious, but they aren't pretty.
Yes, absolutely! I love me some salt and you will find I use salted butter in a lot of my desserts. If you use unsalted butter, increase the salt added to 1 teaspoon.
I have not tested it, but you can certainly try. The larger muffins will need to bake for 20 to 25 minutes. This recipe size will only make between 8 to 10 regular muffins.
Storing the Muffins:
Let the muffins cool completely and store in a gallon sized bag or Tupperware. They will stay good for 3 to 4 days.