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Mini Chocolate Chip Muffins

Time: 40 minutes
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These soft and buttery Mini Chocolate Chip Muffins are loaded with flavor and have a bakery style texture. They are the perfect on-the-go snack or breakfast option.

This recipe is easy to follow, requires 11 simple ingredients, and is done in under 40 minutes. Best part, it makes 24 mini muffins which is 8 servings (one for every day of the week)!

For more recipes with chocolate chips, try my Chocolate Chip Marshmallow Cookies, Blondie Brownies, Butterscotch, or this Chocolate Peanut Butter Pie Dip.

A pile of mini chocolate chip muffins with a scoop of mini chocolate chips in the background.

Unpopular opinion, but I prefer mini muffins over store-bought jumbo muffins any day. They are easy to handle, even easier to eat, and much more convenient than carrying around a large muffin. Not to mention, these remind me of the Little Debbie Mini Muffins my mom used to buy us as kids. Yum, nostalgia!

I also have to mention, these Mini Chocolate Chip Muffins are even better than the others. They have a bakery-style texture, are super tall, have a crisp exterior, and are packed with mini chocolate chips. These mini muffins are handmade with all the love and we know exactly what is in them.

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
A tall mini muffin with chocolate chips.

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.
Ingredients. All-purpose flour, granulated sugar, baking powder, salt, ground nutmeg, whole milk, eggs, vegetable oil, melted unsalted butter, vanilla extract, mini semi-sweet chocolate chips.

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.

Step 5. Tall Mini Chocolate Chip Muffins finished baking and cooling in a mini muffin pan.

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.

Stack of 3 mini muffins surrounded by more muffins and mini semi-sweet chocolate chips.

Frequently Asked Questions (FAQ’s)

Can I use standard sized chocolate chips in mini muffins?

Technically yes, but I do not recommend it. Standard chocolate chips tend to be too large and too heavy for the mini muffin batter. If it is all you have, roughly chop them with a sharp knife into smaller pieces first.

How do I know when mini muffins are done baking?

Mini Muffins are done baking when the exterior has become light brown, the tops spring back when lightly touched, or a toothpick test comes out with a few moist crumbs.

Can this recipe make regular sized chocolate chip muffins?

Yes, this Mini Chocolate Chip Muffin recipe can be made into 12 regular sized muffins. Prepare the recipe as written, divide the batter into a 12 cavity muffin pan and bake as directed. They may need a few more minutes, just check them for doneness and alter the bake time as needed.

A tall mini muffin with chocolate chips and more mini muffins on a cooling rack in the background.

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Enjoy Entirely, Elizabeth
A pile of mini chocolate chip muffins.

Mini Chocolate Chip Muffins

Elizabeth Swoish
Loaded with chocolate chips, these soft, bakery style mini muffins are an easy, versatile breakfast or on-the-go snack. This recipe is quick, easy, better than store-bought muffins!
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Breakfast, Snack
Servings 24 mini muffins
Calories 94 kcal

EQUIPMENT

INGREDIENTS
 
 

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • teaspoon ground nutmeg
  • ½ cup milk - whole, room temperature
  • 2 eggs - room temperature
  • ¼ cup vegetable oil - or canola oil
  • 2 tablespoons unsalted butter - melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1 cups mini semi-sweet chocolate chips - plus more for topping

INSTRUCTIONS
 

  • Set oven to 425 °F and center oven rack. Grease a 24 count mini muffin pan with non-stick cooking spray.
  • In a bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, and nutmeg. Set aside.
  • In a separate large bowl, lightly beat the wet ingredients: milk, eggs, vegetable oil, melted unsalted butter, and vanilla extract.
  • Add the dry ingredients to the wet ingredients. Fold until almost the dry ingredients have been absorbed.
  • Add the mini semi-sweet chocolate chips and continue to fold until all of the dry ingredients are absorbed. Allow batter to rest for 15 minutes.
  • Divide batter equally, filling the cavities to the top.
    NOTE: The easiest way to do this is by putting the batter in a large piping bag or gallon bag. Snip off the tip and pipe it into the muffin pan.
  • Bake for 5 minutes. Reduce heat to 350 °F and continue to bake for another 8 to 10 minutes, or until done.
    NOTE: The muffins should spring back to the touch and be light brown on top and sides.
  • Let the Mini Chocolate Chip Muffins cool for 5 minutes. Carefully remove them and transfer to a wire rack. Cool completely before enjoying.

NOTES

Storing Information:

  • At room temperature, in an airtight container or bag, for 3 to 4 days.
  • In the refrigerator, in an airtight container or bag, for 1 week.
  • In the freezer, in an airtight container or bag, for up to 3 months. Thaw at room temperature or in the microwave.
  • Feel free to portion out 2 or 3 mini muffins into snack sized bags and store as desired using the recommendations above.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on January 27th, 2024
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Learn more about her HERE or connect on your favorite social media channels.

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