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Warm, gooey, and oh-so-sweet, these Mini Chocolate Chip Muffins are the perfect little bite to brighten up your morning or satisfy an afternoon craving.
Full Recipe Introduction
There’s something about baking tiny treats that sparks joy—maybe it’s the cozy aroma wafting through the kitchen or the sheer delight of sharing them with kiddos. My Mini Chocolate Chip Muffins are tender, lightly sweet, and studded with melty chocolate chip goodness in every bite. What makes them special? They whip up in under 30 minutes, use pantry staples, and suit breakfast, dessert, or a quick snack on school mornings. I first developed this easy recipe on a rainy Sunday when my grandkids begged for something fresh out of the oven. Since then, they’ve become my go-to kid-friendly delight—and I bet you’ll love them just as much.
Why You’ll Love This Recipe
• Mini muffins that bake in a flash—no long wait.
• Chocolate chip pockets of joy in every bite.
• Kid-friendly size for little hands (and big appetites).
• Simple pantry ingredients mean no surprise store runs.
• Versatile: breakfast recipe, dessert, or quick snack.
• Easily doubled if you’re feeding a crowd.
• Adaptable for dietary tweaks—gluten-free, dairy-free options.
• Fewer crumbs than full-size muffins—less mess.
Ingredients
• 1½ cups all-purpose flour (or gluten-free 1:1 blend)
• 2 tablespoons granulated sugar (swap for coconut sugar)
• 2 tablespoons brown sugar, packed
• 2 teaspoons baking powder (fresh for best lift)
• ¼ teaspoon salt
• 1 large egg, room temperature
• ¾ cup milk (dairy, oat, or almond; whole milk Greek yogurt thinned with water works too)
• 3 tablespoons unsalted butter, melted and slightly cooled (coconut oil for dairy-free)
• 1 teaspoon pure vanilla extract
• ½ cup mini chocolate chips (plus extra for sprinkling; semi-sweet or milk chocolate)
Tip: Measure flour correctly by spooning into your cup then leveling off; that prevents dense muffins.
Directions
- Preheat & Prep
Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan or use paper liners—liner sets from Wilton work like a charm. - Mix Dry Ingredients
In a medium bowl, whisk flour, sugars, baking powder, and salt until evenly blended. Gives your mini muffins a uniform boost. - Whisk Wet Ingredients
In a separate bowl, whisk egg, milk, melted butter, and vanilla until smooth and pale. If your butter’s too hot, the egg might scramble—let it cool a minute. - Combine & Fold
Pour wet mixture over dry. Gently fold with a spatula until just combined. Lumps are okay; overmixing can make muffins tough. - Add Chocolate Chips
Stir in ½ cup mini chocolate chips to the batter. Save a few for sprinkling on top—makes them look extra tempting. - Portion Batter
Using a small cookie scoop or two spoons, fill each mini cup about ¾ full. Gives a nice domed top. - Bake & Check
Bake 12–14 minutes, rotating pan halfway. Muffins are done when tops spring back or a toothpick inserted near a chip comes out with a few crumbs. - Cool Slightly
Let muffins rest in pan for 3 minutes, then transfer to a wire rack. Cooling frees them from liners without sticking.
Servings & Timing
Makes: 24 mini muffins
Prep Time: 10 minutes (plus 5 minutes of mild chaos if you have helpers)
Bake Time: 12–14 minutes
Total Time: About 25 minutes from flour to fork
Variations
• Lemon-Chocolate Twist: Swap vanilla for lemon zest and juice, use white chocolate chips.
• Double Chocolate: Replace ¼ cup flour with cocoa powder for extra richness.
• Peanut Butter Chips: Stir in peanut butter chips or chopped nuts.
• Banana Boost: Mash half a ripe banana into wet ingredients for moist texture.
• Blueberry Burst: Trade chocolate chips for fresh or frozen blueberries (toss in a little flour first).
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days—though they seldom last that long!
Freezer: Layer muffins between parchment in a freezer bag for up to 1 month.
To reheat: Warm in a 300°F oven for 5 minutes or microwave a single muffin on high for 12–15 seconds.
Make-Ahead: Freeze before baking—fill the pan, flash-freeze 30 minutes, then transfer to bag; bake a few extra minutes.
Notes
• My first batch was too sugary, so I trimmed sugar amounts—taste and adjust to your sweet tooth.
• If muffins dome too sharply and crack, lower oven to 350°F and extend baking by 2–3 minutes.
• Room-temperature ingredients blend more smoothly.
• For uniform size, use a 1-tablespoon measure or small cookie scoop.
FAQs
Q: Can I use jumbo chocolate chips?
A: Yes, but chop them in half so each mini muffin gets a taste without tipping over.
Q: Why are my muffins dense?
A: Probably overmixing. Fold until just moistened—lumps are fine.
Q: Can I make these dairy-free?
A: Sure—swap milk for almond oat milk and butter for coconut oil or vegan butter.
Q: What’s the best way to freeze them?
A: Cool completely, layer with parchment in a freezer-safe bag, and squeeze out air.
Q: How do I keep chocolate chips from sinking?
A: Toss them in a teaspoon of flour before folding into batter.
Q: Can I add mix-ins like nuts or fruit?
A: Absolutely—just adjust quantities so batter stay at ¾ cup per muffin.
Conclusion
These Mini Chocolate Chip Muffins hit the sweet spot between a quick snack and a heartwarming breakfast recipe. They’re simple, customizable, and always disappear fast—just the way a family-friendly treat should. Give them a whirl, and let me know how they turned out in the comments or tag your pics on Instagram. Happy baking!
Mini Chocolate Chip Muffins
Ingredients
- 1½ cups all-purpose flour or gluten-free 1:1 blend
- 2 tablespoons granulated sugar swap for coconut sugar
- 2 tablespoons brown sugar packed
- 2 teaspoons baking powder fresh for best lift
- ¼ teaspoon salt
- 1 large egg room temperature
- ¾ cup milk dairy, oat, or almond; whole milk Greek yogurt thinned with water works too
- 3 tablespoons unsalted butter melted and slightly cooled (coconut oil for dairy-free)
- 1 teaspoon pure vanilla extract
- ½ cup mini chocolate chips plus extra for sprinkling; semi-sweet or milk chocolate
Instructions
- Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan or use paper liners.
- In a medium bowl, whisk flour, sugars, baking powder, and salt until evenly blended.
- In a separate bowl, whisk egg, milk, melted butter, and vanilla until smooth and pale.
- Pour wet mixture over dry. Gently fold with a spatula until just combined. Lumps are okay; overmixing can make muffins tough.
- Stir in ½ cup mini chocolate chips to the batter. Save a few for sprinkling on top—makes them look extra tempting.
- Using a small cookie scoop or two spoons, fill each mini cup about ¾ full.
- Bake 12–14 minutes, rotating pan halfway. Muffins are done when tops spring back or a toothpick inserted near a chip comes out with a few crumbs.
- Let muffins rest in pan for 3 minutes, then transfer to a wire rack. Cooling frees them from liners without sticking.
