Mini Chocolate Chip Muffins

Reasons to Love These Mini Chocolate Chip Muffins

• they are made with 11 simple and common ingredients
• makes a large batch of 24 mini muffins (even more if you make them smaller)
• it’s a great baking activity to do with the kids or your love
• they freeze well which makes them great for meal prepping
• a comforting and nostalgic snack that will bring you back to childhood or baking with grandma

Mini Chocolate Chip Muffins Ingredients

The great thing about mini muffins is the ingredients are simple, and I bet most of them are in your pantry right now! Keep reading for notes on each ingredient with substitutions (if you need them).

• Flour: I use unbleached, all-purpose flour. Gluten free 1:1 flour works great in these mini muffins too.
• Granulated Sugar: Adds sweetness and a crunchy exterior to our mini muffins. Do not reduced or substitute the sugar, it will have a negative outcome.
• Baking Powder: This is a leavening agent to make the muffins super tall and fluffy. Make sure it isn’t expired, you can check by using this guide.
• Salt: This helps to balance the flavors.
• Ground Nutmeg: Adds a warm note to the mini muffins. It can be substituted for cinnamon, but nutmeg is a classic in bakery style muffins.
• Milk: I recommend using whole milk that has been brought to room temperature. You can also use 1%, skim, or dairy free milk.
• Eggs: Bring them to room temperature.
• Vegetable Oil: This gives moisture to the muffins. Feel free to substitute for other light oils like canola oil.
• Unsalted Butter: Again, adds moisture and a rich flavor to the muffins. Make sure it is melted and slightly cooled or it can scramble the eggs.
• Vanilla Extract: An essential for adding flavor to the mini muffins. Make sure you are using pure vanilla and not imitation extracts.
• Mini Semi-Sweet Chocolate Chips: Use any brand you prefer. Just make sure they are mini because standard chocolate chips tend to be too big and weigh the muffins down.

Equipment Needed

• Mini Muffin Pan: Use a light silver, 24 cavity muffin pan. If you do not have a mini muffin pan you can also use a standard sized pan. I spray my pan with non-stick cooking spray but if you would rather use mini paper liners, you will need those as well.
• Piping Bag: This is completely optional. I like to use a large, 18 inch disposable piping bag to pipe the batter into the muffin pan. It makes it so much easier and quicker.
• Cooling Rack: I like to use these non-stick steel racks because the muffins don’t stick to them as they continue cooling.

How to Make Mini Chocolate Chip Muffins

Here’s a short summary on how to make these mini muffins. The recipe card below will have complete details.

1. WHISK TOGETHER THE DRY INGREDIENTS, all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg. Set aside.

2. BEAT TOGETHER THE WET INGREDIENTS, milk, eggs, vegetable oil, melted unsalted butter, and vanilla extract. Add the dry ingredients and fold together until almost all the flour has been absorbed.

3. FOLD IN THE MINI SEMI-SWEET CHOCOLATE CHIPS until well incorporated. Allow the batter to rest for 15 minutes.

4. DIVIDE THE BATTER into 24 mini muffins (filled all the way to the top). To make this part easier, you can add the batter to a large piping bag and pipe it into the muffin pan like I do.

5. BAKE THE MUFFINS and allow them to cool 5 to 10 minutes before removing them from the muffin pan. Transfer the mini muffins to a wire cooling rack and let them cool completely before enjoying.

Storing and Freezing Information

Always store leftover Mini Chocolate Chip Muffins in an airtight container or bag. At room temperature they are best if eaten within 3 or 4 days, and in the refrigerator within 1 week.

If you are freezing the mini muffins, store them in a freezer bag with as much as removed as possible. They will keep for up to 3 months and can easily be thawed at room temperature or in the microwave.

These are also great for portioning out for meal prepping and snacking. I like to throw 2 or 3 into mini snack sized bags for an easy, grab and go option. I keep mine in the freezer and grab one in the morning. They thaw out and are always ready to eat for my midday snack.

4 Baking Tips for the BEST Mini Muffins

1. ROOM TEMPERATURE INGREDIENTS ALWAYS! Make sure the milk and eggs are at room temperature before making your mini muffins. This helps the batter to incorporate easily with the rest of the ingredients. I like to take them out an hour before starting.

2. DON’T OVERMIX THE MUFFIN BATTER. When you add the dry ingredients and mini chocolate chips, it can be easy to overmix it. This recipe only takes about 20 folds for it to mix all together. And if you’re wondering, over-mixing builds up gluten which will make the mini muffins tough and dry.

3. ALLOW THE BATTER TO REST. This may seem odd, but don’t skip allowing the muffin batter to rest. It only takes 15 minutes and it will make for super tall, crisp on the outside, soft on the inside mini muffins. It makes all the difference in having a mini muffin with bakery-style texture.

4. BAKE THE MINI MUFFINS AT TWO TEMPERATURES. Doing this not only makes your mini muffins tall, but they get a crisp exterior. The initial high heat lifts the muffins quickly and caramelizes the outside. The second temperature allows them to cook through without burning.

More Muffin Recipes To Try

• Basic Muffin Recipe
• Banana Carrot Muffins
• Cardamom Coffee Cake Muffins
• 3 Ingredient Pumpkin Muffins
• Blueberry Earl Grey Muffins
• Browse even more cakes and muffins here.

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