Mini Chocolate Chip Muffins

Name: Mini Chocolate Chip Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: american
Ingredients: 1 and 1/4 cups all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup white sugar; 6 tablespoons salted butter, softened to room temperature; 1 egg; 1/2 cup whole milk; 1 teaspoon vanilla extract; 3/4 cup mini semi sweet chocolate chips; Optional: 2 tablespoons course cane sugar for topping

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These Mini Chocolate Chip Muffins are absolutely DELICIOUS! 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.

mini chocolate chip muffin in front of bowl full of muffins and chocolate milk container — The Ultimate Mini Chocolate Chip Muffins

This is one of my favorite easy muffin recipes. 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!

If you love quick breakfast ideas, try these recipes too:

Mango Pineapple Smoothie

Banana Peach Smoothie

Brioche French Toast Casserole

Pumpkin Bread

Crescent Roll Cinnamon Rolls

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.

up close view of mini chocolate chip muffin with large bite taken out of it — Take a Bite!

Frequently Asked Questions About The Recipe:

How to make moist muffins?

This recipe uses milk to help create moist muffins. Also, not over baking helps with this as well!

What temperature to bake mini muffins?

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.

How do I avoid muffins from overflowing?

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.

Can I use unsalted butter?

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.

Can I use this recipe with regular sized muffins?

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.

Ingredients:

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.

Preheat oven to 400 degrees and prepare a 24 count mini muffin pan with cupcake liners.

In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Using a stand mixer or hand mixer, mix together the softened butter and granulated sugar at medium speed for two minutes.

butter and sugar creamed in glass kitchen aid bowl

Decrease speed to low and add in egg, then vanilla, then milk. Slowly pour in flour mixture just until combined. Stir in chocolate chips.

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).

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!

wooden bowl full of mini chocolate chip muffins

Storing

Let the muffins cool completely and store in a gallon sized bag or Tupperware. They will stay good for 3 to 4 days.

★★★★★

5 from 1 reviews

Author: Tara Smithson
Total Time: 25 minutes
Yield: 24 mini muffins 1x

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Description

Ingredients

Scale

1 and ¼ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
6 tablespoons salted butter, softened to room temperature
1 egg
½ cup whole milk
1 teaspoon vanilla extract
¾ cup mini semi sweet chocolate chips
Optional: 2 tablespoons course cane sugar for topping

Instructions

Preheat oven to 400 degrees and prepare a 24 count mini muffin pan with cupcake liners.
In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, mix together the butter and granulated sugar at medium speed for two minutes.
Decrease speed to low and add in egg, then vanilla, then milk. Slowly pour in flour mixture just until combined. Stir in chocolate chips.
Fill the liners ¾ of the way full. Do not overfill. Top with course cane sugar. You may have a little extra batter leftover (maybe enough for 3 muffins or so).
Bake for 12 to 15 minutes until fully cooked. If you're not sure they are cooked, use the toothpick method if you need to stick into a muffin and be sure it is just crumbs that come out.
Let them cool for 10 minutes before eating.