Is there anything more comforting than the smell of fresh-baked muffins wafting through the kitchen? These Mini Chocolate Chip Muffins are soft, sweet, and dotted with gooey chocolate chips in every bite. Whether you’re packing them into a lunchbox, serving them with coffee, or grabbing one on your way out the door they’re little, but they deliver big satisfaction.
I love how quick and reliable this recipe is. No fuss, no mixers, just wholesome ingredients and irresistible flavor. These muffins bake up golden with tender, cake-like centers and honestly, I have to stop myself from popping one after another!
Why You’ll Love These Mini Chocolate Chip Muffins
- Bite-sized and perfect for portion control
- Quick 10-minute prep
- No mixer needed just one bowl
- Great for kids and adults alike
- Freezer-friendly for grab-and-go mornings
What They Taste Like
These mini muffins are everything you want in a bakery-style muffin—soft, moist, lightly sweet, with chocolate chips melting into every bite. The edges are slightly crisp, the centers tender and fluffy, and the chocolate hits just the right note of indulgence.
Benefits of This Recipe
- Great for breakfast, snacks, or dessert
- Versatile add nuts, oats, or berries if you like
- Fun to make with kids
- Make-ahead friendly
- Perfect for parties or brunches
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup buttermilk (or milk + 1 tsp vinegar)
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips (plus more for topping)
Tools You’ll Need
- Mini muffin pan
- Mixing bowls
- Whisk and spatula
- Paper liners (optional)
- Cooling rack
Ingredient Additions & Substitutions
- Use Greek yogurt instead of buttermilk for a protein boost
- Swap mini chips for regular or chopped chocolate
- Fold in a handful of chopped walnuts or pecans
- Use coconut sugar for a deeper caramel note
- Add orange zest for a citrusy twist
How to Make Mini Chocolate Chip Muffins
Step 1: Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
Step 2: In a large bowl, whisk together flour, both sugars, baking soda, baking powder, and salt.
Step 3: In a separate bowl, mix buttermilk, oil, egg, and vanilla.
Step 4: Pour the wet ingredients into the dry and stir just until combined.
Step 5: Fold in the mini chocolate chips.
Step 6: Scoop batter into muffin cups, filling about 3/4 full. Add a few extra chips on top if desired.
Step 7: Bake for 10–12 minutes or until golden and a toothpick comes out clean.
Step 8: Cool in pan for 5 minutes, then transfer to a wire rack.
What to Serve With Mini Muffins
- A cold glass of milk
- Hot coffee or tea
- Fresh fruit
- Yogurt parfaits
- Whipped cream or chocolate drizzle (for dessert style!)
Tips for Success
- Don’t overmix the batter—it makes them tough
- Add chocolate chips last to avoid melting in warm batter
- Test with a toothpick—every oven is different
- Store in an airtight container to keep them soft
- Freeze in a zip-top bag for up to 2 months
Storage Instructions
- Room Temp: Store in an airtight container for up to 3 days
- Fridge: Keep for up to 5 days, reheat slightly before serving
- Freezer: Wrap in foil or place in freezer bags, freeze for up to 2 months
Frequently Asked Questions
Can I make these as regular muffins?
Yes! Bake regular-sized muffins at 350°F for 18–20 minutes.
Do I need to use mini chocolate chips?
They work best for mini muffins, but chopped chocolate or regular chips can work in a pinch.
Can I make them dairy-free?
Yes—substitute plant milk + vinegar and use dairy-free chocolate chips.
Can I reduce the sugar?
You can reduce it slightly, but it may affect the moisture and rise.
Conclusion
Mini Chocolate Chip Muffins are proof that the best things come in small packages. They’re soft, satisfying, and perfect for any time of day. Once you make a batch, you’ll always want to have some on hand
Print
Mini Chocolate Chip Muffins: The Perfect Little Treat for Any Time of Day
- Total Time: 22 minutes
- Yield: 24 mini muffins
Description
Mini Chocolate Chip Muffins are soft, sweet, and perfectly bite-sized ideal for snacks, breakfasts, or lunchboxes. Ready in just 10 minutes, no mixer required!
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 2/3 cup buttermilk
– 1/3 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
– 3/4 cup mini chocolate chips (plus more for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
2. Whisk together dry ingredients in a large bowl.
3. In another bowl, whisk buttermilk, oil, egg, and vanilla.
4. Pour wet mixture into dry and mix gently.
5. Fold in chocolate chips.
6. Divide batter into muffin cups, about 3/4 full.
7. Bake 10–12 minutes, or until golden and set.
8. Cool in pan briefly, then transfer to wire rack.
Notes
Don’t overmix the batter.
Use paper liners for easy cleanup.
Top with extra chips before baking for a bakery-style look.
Store in an airtight container at room temp or freeze for later.
Great with milk or coffee.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
Keywords: mini chocolate chip muffins, easy muffins, lunchbox muffins, kid-friendly snack, quick breakfast, one bowl muffins
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