These Chocolate Chip Mini Muffins are tiny, tender, and perfectly snackable—sweet pockets of chocolate that bake up in under 15 minutes. I make them often for afternoons, school lunches, and last-minute guests because they’re fast, forgiving, and loved by kids and adults alike. If you like playful variations, try my favorite twist on the idea like avocado chocolate chip muffins for a moist, slightly greener spin on the classic.
Why Make This Recipe
- Bite-size portions mean easy portion control and quick cooling, perfect for lunchboxes or parties.
- They bake fast—just 10–14 minutes—so you can have fresh muffins on a whim.
- They’re versatile: swap mix-ins or toppings to suit seasons or dietary needs.
- I love making a double batch and freezing half; having minis on hand saves hectic mornings.
- Pair them with other treats for a brunch spread—try them alongside banana chocolate chip cookies for variety.
Recipe Overview
Prep time: 10 minutes.
Cook time: 10–14 minutes at 350°F (175°C).
Total time: about 25 minutes (including cooling).
Servings: about 36 mini muffins (using a standard 24–36 cup mini muffin pan).
Difficulty: Easy.
Method: Dry and wet ingredients are mixed separately, combined briefly, chocolate chips folded in, portioned into a greased or lined mini muffin tin, then baked until set.
My Experience Making This Recipe
I tested this recipe across several pans (nonstick metal and silicone) and found metal pans give a slightly better rise while silicone prevents sticking. I learned that a small scoop keeps the tops even and that chilling the batter briefly helps when baking multiple trays.
How to Make Chocolate Chip Mini Muffins
Start by whisking the dry ingredients (all-purpose flour, baking powder, salt, and sugar) in one bowl and combining wet ingredients (melted butter or oil, milk, eggs, and vanilla) in another. Stir wet into dry until just combined—small lumps are fine—and fold in chocolate chips. Use a 1-tablespoon scoop to fill mini cups about 3/4 full and bake at 350°F (175°C) for 10–14 minutes until tops spring back or a toothpick comes out with a few crumbs.
Expert Tips for Success
- Use room-temperature eggs and milk so the batter emulsifies smoothly and traps air for a lighter crumb.
- Don’t overmix after adding flour; overworked batter produces dense muffins. Fold gently until streaks disappear.
- Toss chocolate chips in 1 tablespoon of flour before folding to reduce sinking.
- For richer flavor, brown your butter first—it adds a nutty complexity similar to recipes like brown butter chocolate chip cookies.
- Use a small cookie scoop for consistent sizes and even baking; rotate trays halfway through if your oven has hot spots.
How to Serve Chocolate Chip Mini Muffins
Serve warm with a pat of butter or a light dusting of powdered sugar for an inviting presentation. They’re great on a brunch board alongside fruit and yogurt, or as part of a dessert spread with treats like cheesecake-stuffed chocolate chip cookies. For parties, arrange them on tiered servers and label flavors if you make variations.
Storage and Reheating Guide
Store cooled muffins in an airtight container at room temperature for up to 2 days to keep the crumb tender. Refrigerate up to 5 days if your kitchen is warm, but bring to room temperature before serving for best texture. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw at room temperature or microwave 10–15 seconds. To refresh crisp edges, reheat frozen or refrigerated muffins in a 325°F (160°C) oven for 6–8 minutes.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if your blend lacks binding agents.
- Dairy-free: Use 1/2 cup neutral oil (canola or light olive oil) and 1 cup unsweetened almond or oat milk; reduce oil by 1 tablespoon if batter seems loose.
- Brown butter: Brown 6 tablespoons of butter until nutty, cool slightly, then use in place of melted butter for a deeper flavor.
- Add-ins: Fold in 1/2 cup chopped nuts, dried cranberries, or swap half the chocolate chips for mini white chips.
Nutritional Highlights
These minis are an energy-dense snack—carbohydrates for quick energy and a bit of fat and protein from eggs and butter. Each mini muffin is roughly 60–100 calories depending on size and ingredients; consider 1–2 minis as a reasonable snack portion. Allergen note: contains wheat (gluten), dairy, eggs, and soy (in chocolate chips) unless using alternatives.
Troubleshooting Common Issues
- Muffins are flat or dense: Check that baking powder is fresh (replace if older than 6–12 months) and avoid overmixing. Ensure oven is preheated to 350°F (175°C).
- Chocolate chips sink: Coat chips with a dusting of flour before folding, and don’t make the batter too thin.
- Tops crack or overflow: Fill cups only 3/4 full and use a 1-tablespoon scoop for uniform heights; lower oven rack one position if tops brown too quickly.
Frequently Asked Questions
Q: Can I make this batter ahead of time?
A: Yes—refrigerate the mixed batter up to 24 hours in an airtight container. Stir gently before portioning; chilled batter may need an extra minute or two of bake time.
Q: Can I use mini chocolate chips or chopped chocolate instead?
A: Both work. Mini chips distribute more evenly; chopped chocolate gives pockets of molten chocolate but may increase sinking—toss chopped pieces in flour first.
Q: How do I get domed tops on mini muffins?
A: Use a hot oven at 350°F and a well-aerated batter (don’t overmix). A quick blast at 375°F for the first 2 minutes can improve doming, but watch closely to avoid overbrowning.
Q: Can I double the recipe and bake in standard muffin tins?
A: Yes—double ingredients for a standard 12-cup muffin tin, fill cups about 2/3 full, and increase bake time to 18–22 minutes at 350°F (175°C). Check doneness with a toothpick.
Chocolate Chip Mini Muffins
- Total Time: 25 minutes
- Yield: 36 mini muffins 1x
- Diet: Vegetarian
Description
Tiny, tender muffins packed with sweet chocolate chips—perfect for snacking or school lunches.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup melted butter or neutral oil
- 1 cup milk (or almond/oat milk for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease or line a mini muffin tin.
- In one bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar.
- In another bowl, combine the wet ingredients: melted butter (or oil), milk, eggs, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined—small lumps are fine.
- Fold in chocolate chips, ensuring they are evenly distributed.
- Use a 1-tablespoon scoop to fill each muffin cup about 3/4 full.
- Bake for 10–14 minutes until tops spring back or a toothpick comes out with a few crumbs.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
For best results, use room-temperature ingredients and avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg