chocolate chip mini muffins recipe

Written ByJenny Smyth Posted on
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The Best chocolate chip mini muffins recipe

I’ve been making chocolate chip mini muffins for years, and they’re always a hit with my family. My kids love helping me in the kitchen, and this recipe is perfect for them to get involved in.

The best part is that it’s so easy to make a batch of these adorable muffins, and they’re perfect for snacking on the go or as a quick breakfast. I’ve even taken them to potlucks and family gatherings, where they’re always a crowd-pleaser.

The key to these muffins is using high-quality chocolate chips and not overmixing the batter, which can result in tough muffins. By following this recipe, you’ll be able to create delicious mini muffins that are moist and full of flavor.

I’ve tried different variations of this recipe over the years, but this one remains my favorite. The combination of the sweet chocolate chips and the slightly tangy flavor of the buttermilk makes these muffins truly special.

My kids love helping me in the kitchen, and this recipe is perfect for them to get involved in.

Chocolate Chip Mini Muffins

4.5 from 1055 votes

These bite-sized chocolate chip mini muffins are soft, buttery, and packed with mini chocolate chips. Perfect for breakfast, snacks, or lunchboxes, they are quick to make and disappear just as fast.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 24Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Muffins

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

👨‍🍳Directions

1Preheat your oven to 375°F.
2Grease a 24-cup mini muffin tin with nonstick spray or line with mini paper liners.
3In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
4In a separate bowl, whisk the melted butter, milk, egg, and vanilla extract until smooth.
5Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just moistened.
6Fold in the mini chocolate chips, being careful not to overmix; the batter should be lumpy.
7Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full.
8Bake for 9 to 11 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
9Let the muffins cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
10Serve warm or at room temperature.

🔧Equipment

Mini muffin tin
Mixing bowls
Whisk
Rubber spatula
Small cookie scoop or spoon
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 6g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 95mg🌾Total Carbs: 16g🥦Dietary Fiber: 1g🍬Sugars: 9g🥩Protein: 2g

📝Notes

For extra richness, substitute buttermilk for the milk. Store leftovers in an airtight container at room temperature for up to 3 days.

Watch Video Of How Chocolate Chip Mini Muffins Works

This chocolate chip mini muffins recipe is always a good idea for any occasion – whether you’re looking for a quick breakfast on-the-go or a delicious treat for your family gathering.

One of my favorite things about these muffins is that they freeze beautifully, so you can make a batch ahead of time and store them in an airtight container for up to 2 months.

❓ Frequently Asked Questions About Chocolate Chip Mini Muffins

1. What is the best type of chocolate chips to use in this recipe?

This recipe calls for semi-sweet chocolate chips, but you can also use milk chocolate or dark chocolate chips if you prefer. If you’re using a higher-quality chocolate, such as Guittard or Valrhona, you may want to use less sugar in the recipe.

2. Can I use all-purpose flour instead of cake flour?

While all-purpose flour will work in a pinch, it’s not ideal for making mini muffins. Cake flour has a lower protein content than all-purpose flour, which helps to create a tender crumb and a delicate texture.

3. How do I prevent the muffins from sinking in the middle?

To prevent the muffins from sinking in the middle, make sure to not overmix the batter, and also don’t open the oven door during baking. This can cause the muffins to sink or even collapse.

4. Can I add nuts or dried fruit to this recipe?

You can definitely add nuts or dried fruit to this recipe if you like. Some popular options include walnuts, pecans, or dried cranberries.

5. How do I store leftover mini muffins?

You can store leftover mini muffins at room temperature for up to 3 days or freeze them for up to 2 months. When you’re ready to eat one, simply thaw it at room temperature or reheat it in the microwave.

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