These Mini Chocolate Chip Muffins are absolutely delish! They are the perfect little 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 and Banana Carrot Muffins. 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 and easy breakfast ideas, try my Mango Pineapple Smoothie, Strawberry Ricotta Toast and Bacon Egg Bites.
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Why You'll Love These Easy Muffins:
- Simple. This recipe is so easy to make.
- Sweet and Yummy Flavors. These muffins are delicious and offer the perfect bite of sweet chocolatey goodness.
- They're Bite Sized. Kids go crazy over these. Let's face it, mini muffins are way funner to eat than regular ones.
- Quick. The recipe only takes less than 30 minutes from start to finish.
- Versatile. These mini muffins make a great breakfast, snack or dessert.
Big on sweet breakfast recipes? Try my Sweet Cream Pancake Recipe, Banana Chocolate Chunk Muffins, Pecan Banana Muffins, and Cream Cheese Danishes made with Crescent Rolls too!
Ingredients:
All Purpose Flour- Creates a sturdy, solid muffin with a common flour that most of us have in our pantry. I love the King Arthur Baking brand for it's superior ingredients.
Baking Soda and Baking Powder- Leavening agents that help the muffins rise.
Whole Milk- Assists in creating a moist muffin. I highly recommend whole milk for its fat content.
Egg- Adds richness to the muffins and structure by helping hold the batter together.
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. Make sure to use the mini chocolate chips, as the regular sized are too big for these miniature muffins.
Course Cane Sugar- Sugar crystals that are added to the top of muffins for a subtle crunch. This is an optional ingredients, but a great finishing touch.
See the recipe card below for the full list of ingredients and quantities.
How to Make Mini Chocolate Chip Muffins:
Step 1: 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.
Step 2: Using a stand mixer or hand mixer, mix together the softened butter and granulated sugar at medium speed for two minutes.
Step 3: 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 mini muffin liners ¾ of the way full. Do not overfill. Top with the course cane sugar.
Step 4: 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 and enjoy!
Substitution:
The salted butter can be substituted with unsalted butter, but I suggest adding an extra teaspoon of salt into the dry ingredients if you make this substitution.
Expert Tips:
- Allow the butter to soften to room temperature before starting the recipe. This makes the batter more airy and moist.
- Don't overfill the muffin liners. Fill them about ¾ of the way full.
- You may have enough leftover batter for about 10 more of a second batch. It really depends on how high you fill the muffins.
Love Chocolate Chip Recipes? Try my Butterscotch Chocolate Chip Cookies, Monster Cookie Bars and Marshmallow Chocolate Chip Cookies.
Recipe FAQs:
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.
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.
Freezing Muffins:
To freeze the extras, I recommend vacuum sealing tightly and storing in the freezer for up to 3 months. Sometimes they get a little funny shaped, but they still taste good. Allow them to thaw to room temperature before eating and enjoy!
More Breakfast Recipes You Will Love:
Recipe
Mini Chocolate Chip Muffins
- Total Time: 25 minutes
- Yield: 24-35 mini muffins 1x
Description
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.
Ingredients
- 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.
Notes
- Allow the butter to soften to room temperature before starting the recipe. This makes the batter more airy and moist.
- Do not overfill muffins with batter. Fill no more than ¾ of the way full.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: bake
- Cuisine: american
Payton says
Love these so much! Delicious.