Mini Chocolate Chip Muffins
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.
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.
Notes
Measure flour correctly by spooning into your cup then leveling off to prevent dense muffins.
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