Chocolate Chip Mini Muffins

These chocolate chip mini muffins are moist, delicious and loaded with mini chocolate chips in every bite and they're perfect for snacking, breakfast, or dessert.
Have Questions or Need More Details?

Don't forget to check out the Tips & FAQ section in the post!

Mini muffins with chocolate chips wide image on a white platter.

These chocolate chip mini muffins are moist, delicious and loaded with mini chocolate chips in every bite and they’re perfect for snacking, breakfast, or dessert.

Mini muffins with chocolate chips wide image on a white platter.

Homemade, from-scratch muffins, are just the best and they’re really easy when you only need a few ingredients to make this recipe plus some chocolate chips.

Hey there! Before you scroll, there are lots of helpful things in this post…including an FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Table of Contents:

These bite-sized mini chocolate chip muffins are not only cute, but they’re super convenient if you just want a grab-and-go snack or a quick breakfast.

I really loved eating these warmed up…so moist and so good and they’re also good with a little butter on them…yum.

Close up of mini muffin cut open.

Ingredient Notes:

Now let’s talk a little about just some of the ingredients in these chocolate chip mini muffin bites. (The printable list of all ingredients are in the recipe card below.)

All-purpose flour: You’ll just need plain ol’ all-purpose flour for these muffins, so no fancy flour.

Baking powder and baking soda: You’ll use both of these for these muffins. These will help the muffins rise.

White sugar and brown sugar: This recipe calls for both types of sugar. They both add sweetness and moisture to the muffins and the brown sugar deepens the flavor a bit and gives it that chocolate chip cookie taste.

Egg: You’ll only need one egg for these muffins, but you’ll want it to be near room temperature.

Sour cream: I love using sour cream in baked goods. It adds a little flavor and a lot of moisture.

Unsalted butter: Butter just makes everything good, especially muffins. It adds moisture and it also gives these a nice buttery flavor.

Milk and oil: These will add moisture to the muffins.

Mini chocolate chips: You’ll definitely need these for the mini muffins. The mini chips are the best because they’re not so large and don’t overpower the small muffins.

(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)

Mini muffins on a white platter with coffee in the background.

How to make these mini muffins:

Let’s talk a little about how to make banana muffins from a cake mix. (The printable instructions are in the recipe card below.)

Let’s talk a little about how to make chocolate chip mini muffins. (The printable instructions are in the recipe card below.)

Step 1:

Preheat the oven to 375 degrees F and fill two mini muffin pans with mini muffin liners.

You may only have one pan and that’s okay (same here). If that’s the case then, just fill it and bake in batches. It’s also good to go ahead and spray the liners with non-stick baking spray.

Mini muffin pan with mini muffin cupcake liners.

Step 2:

Add all of the dry ingredients (except for the chocolate chips) into a large mixing bowl and whisk well, then set aside.

Dry ingredients for muffins in a white mixing bowl with a whisk.

Step 3:

In another mixing bowl, add the liquid ingredients together and whisk well. (Make sure the liquid ingredients are not cold or they won’t mix well with the melted butter.)

Liquid ingredients in a mixing bowl with a whisk.

Step 4:

Now pour the liquid mixture into the dry mixture and mix with an electric mixer on medium speed only until combined. (You can also mix with a whisk if you prefer.)

You want to be very careful not to mix too long.

Muffin batter in a white mixing bowl with a cup of coffee in the background.

Step 5:

Next, fold in the mini chocolate chips with a large spoon or silicone spatula.

If you have to use full-sized chocolate chips, just try to chop them smaller.

Add mini chocolate chips to muffin batter with a white mixing bowl and a silicone spatula.

Step 6:

Now add the batter to the mini muffin liners almost to the top. The batter is thick, so I found that it’s easier to use two teaspoons to spoon the batter into the mini cups.

Top view of muffin dough in a mini muffin pan.

If using only one pan, then save the leftover batter, cover it, and chill it until the first batch bakes then bake the next batch.

Covered muffin dough in a white mixing bowl with a spatula.

Step 7:

Bake the mini muffins for approximately 11-13 minutes. (If baking in a standard-size muffin pan, bake for 16-18 minutes.)

Step 8:

Once done, remove the mini muffins from the oven and set the pan on a cooling rack for about 5 minutes.

Top view of baked mini muffins with chocolate chips in a pan on a cooling rack.

Step 9:

After about 5 minutes, transfer the muffins directly onto the cooling rack and cool completely or just until slightly warm.

Top view of mini muffins cooling on a wire rack with a cup of coffee.

(Remember that the instructions will also be in the printable recipe card below.)

Mini muffins with chocolate chips wide image on a white platter.

Chocolate Chip Mini Muffins

These chocolate chip mini muffins are moist, delicious and loaded with mini chocolate chips in every bite and they’re perfect for snacking, breakfast, or dessert.
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Course: Breakfast
Cuisine: American
Keyword: chocolate chip mini muffins
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 36 mini muffins
Calories: 93kcal
Author: Kara @ Quick and Easy Baking

Ingredients

  • 2 cups all-purpose flour (Measured correctly: spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar (I used light brown sugar, but either works)
  • ½ teaspoon salt
  • 1 egg, near room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream, near room temperature
  • 1/2 cup milk, near room temperature
  • 1/4 cup unsalted butter, melted but cooled down a bit so it's not hot
  • 3 tablespoons vegetable oil
  • 1 cup mini chocolate chips
Have questions?Make sure to check out the Tips & FAQ section in the post!

Instructions

  • Preheat the oven to 375 degrees F.
  • Fill two mini muffin pans with mini muffin liners. (If you only have one pan, just fill it and bake in batches.) Additionally, spray the liners with non-stick baking spray. (If making into standard-sized muffins, use a standard-sized muffin or cupcake pan.)
  • Add the dry ingredients (flour, baking powder, baking soda, sugars and salt) to a large mixing bowl and whisk well. Set aside.
  • In another mixing bowl, add the liquid ingredients (egg, vanilla, sour cream, milk, butter that's been melted and cooled down, vegetable oil) and whisk well. (If the liquid ingredients are cold, they may not mix well with the melted butter, which is why it's better to allow them to come closer to room temperature.)
  • Add the liquid ingredient mixture to the dry ingredient mixture and mix with an electric mixer on medium speed only until combined. (You can also mix with a whisk if you prefer.) Be very careful not to mix for too long. Only mix until the large lumps are gone. There may still be smaller lumps and that's okay. Mixing too long will cause dense and rubbery muffins. Note that the batter will be thick.
  • Fold in the mini chocolate chips with a large spoon or silicone spatula. (If you only have full-sized chocolate chips, try to chop them smaller.)
  • Add the batter to the mini muffin liners almost to the top. It's easier to use two teaspoons to spoon the batter into the mini cups. If you only have one pan and have leftover batter, cover it and chill it until the first batch bakes then bake the next batch.
  • Bake for approximately 11-13 minutes. (If baking in a standard-size muffin pan, bake for 16-18 minutes.) The muffins will puff up and a toothpick inserted into a muffin will come out clean or with a few moist crumbs on it, but no raw batter. The tops will also bounce back when touched. Be careful not to overbake or the muffins could turn out dry.
  • Remove the mini muffins from the oven and set the pan onto a cooling rack for about 5 minutes, then transfer the muffins directly onto the cooling rack and cool completely.
  • See the notes section for best ways to store these, serve them and for more questions.

Notes

How to Store: These muffins can be stored in an airtight container at room temperature for up to 5 days.
How to serve: These mini muffins are best eaten either at room temperature or warm. Feel free to pop a couple into the microwave and heat for about 10 seconds. These muffins are also good with a little butter or margarine.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions, other pan sizes etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 93kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 66mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 83IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 0.4mg
Baking at higher elevation?You’ll need to make adjustments for high elevations. This website does not specialize in that type of baking. Please take time to research high elevation baking websites for adjustments that should be made.
DislaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers!

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Tips & FAQs:

Flour measuring tip:

Make sure to measure the flour correctly, which means spooning the flour into the measuring cup, then leveling it off. Don’t scoop the flour up with the measuring cup as that can add too much flour.

Can I substitute baking powder for baking soda or vice versa?

No, those aren’t exactly the same and they aren’t the same strength. It’s really best if you use both.

Should I use light brown or dark brown sugar?

I used light brown sugar, but you can use either.

Can I substitute the sour cream?

Sour cream is best in this recipe as it helps make the muffins moist and gives a little flavor. If you don’t have access to it, you can use plain yogurt, but use the full-fat yogurt instead of the low-fat or fat-free type.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter instead, however, if you use unsalted, then you may want to omit the additional salt that the recipe calls for, so that too much salt won’t be added.

Why do the liquid ingredients need to be near room temperature?

Since this recipe calls for melted butter, if the liquid ingredients are cold when they’re mixed with the melted butter, then it will cause everything to clump up.
Having all the ingredients around the same temperature makes sure that everything mixes well together.

Can I use full-sized chocolate chips?

Full-size chips are a little too large for mini muffins, but you could chop them up a bit and then add them to the batter.

Tip for mixing the muffin batter:

Make sure not to mix for very long. For scratch baked goods, you really only want to mix until everything is well incorporated. You don’t need to get every tiny little lump out, just the big lumps.
If the batter is mixed too long, it will over-develop the gluten and will make the muffins, dense, rubbery dry, and possibly even sink in the middle.

Can I make these into full-sized muffins?

Yes, to do that, fill standard-sized muffin tins with cupcake liners, then with the batter. Bake at 375 degrees for 16-18 minutes. Basically, everything stays the same in the recipe except you’ll use standard-sized muffin or cupcake pans and bake a little longer.

How can I tell when these muffins are finished baking?

These muffins are done baking when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.

How do I store these muffins and how long do they last?

These muffins can be stored in an airtight container at room temperature for up to 5 days.

What’s the best way to serve/eat these muffins?

These mini muffins are best eaten either at room temperature or warm. Feel free to pop a couple into the microwave and heat for about 10 seconds. These muffins are also good with a little butter or margarine.

Can these muffins be frozen?

Yes, these mini muffins can be frozen, however since they are so small, they can dry out easily, so make sure to cover them very well with plastic wrap, then either with foil or place them in a ziplock freezer bag. Add to the freezer for up to a month.

To thaw, place the wrapped muffins on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, make sure to keep in an airtight container.

Mini chocolate chip muffins on a white platter with coffee in the background.

Video:

Supplies used for this recipe:

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

Two collage image with mini muffins with chocolate chips and text overlay in the middle.
Kara

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