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Mini Chocolate Chip Muffins are packed with mini chocolate chips and make a delicious on-the-go breakfast, snack or dessert! These little bites are soft, have moist crumbs, and a fluffy texture-making the perfect mini muffin recipe!

PIN these Chocolate Chip Mini Muffins

Mini Chocolate Chip Muffins

Mini Chocolate Chip Muffins are made in the cutest mini size and taste so much better than the store-bought muffins! Muffins are a staple at our house because my kids love them, they are the perfect size, and you can make them in so many different flavors.

These muffins are loaded with mini chocolate chips and are so easy to make! You only need a few basic ingredients you most likely already have at home so you can make these any time. This simple recipe yields over 50 mini muffins so you can easily freeze any leftovers to have on hand.

If you love chocolate chips, try my other favorite chocolate chip recipes like these Chocolate Chip Brownies, Chocolate Chip Cookie Bars, and Mini Chocolate Chip Cookies.

White bowl with chocolate chip mini muffins.

Why You’ll Love This Mini CHOCOLATE chip muffin Recipe

Homemade: We make these with simple ingredients so you don’t have to use store-bought mix.

Customizable: Add your favorite mix-ins and toppings that you love. See below for some ideas.

Portable: Muffins are a good idea to bring just about anywhere by easily placing them in an airtight container or dish wrapped with plastic wrap. They can go and travel anywhere.

Easy recipe: Perfect for a grab-and-go quick breakfast, lunch box sweet treat, school snack, or dessert. You can eat these any time of the day!

Freezer-friendly: Always have these handy. These muffins freeze well so you can always have some packed away in your freezer.

Chocolate chip mini muffins on parchment paper.

key ingredients

Flour: I use all-purpose flour and whole wheat flour to create the perfect texture and flavor but you can also use all all-purpose or whole wheat flour if you wanted.
Baking powder: Used as a leavening agent.
Oil: Any type of neutral oil such as canola oil or vegetable oil is best. It helps make these muffins soft and moist. You could also use cooled melted butter instead but I find the oil really locks the moisture in.
Sugar: We use both granulated white sugar and brown sugar to add the perfect amount of sweetness.
Milk: Adds structure and moisture to help make moist muffins. You can use whole full fat milk or low-fat milk.
Eggs: You’ll need one large egg at room temperature.
Vanilla extract: Adds a warm flavor.
Mini chocolate chips: The star ingredient that adds a chocolatey twist to the muffins. I always love using mini chocolate chips to get more in each bite but you could also use regular chocolate chips (dark chocolate chips, milk chocolate chips, or white chocolate chips).

A lot of mini muffins with chocolate chips.

how to make mini chocolate chip muffins

Mix wet ingredients together: In a medium bowl, whisk together the egg, milk, oil, vanilla extract and sugars.

Mix dry ingredients together: In a large bowl, whisk together the flour, baking powder, and salt.

Add the wet mixture to the dry ingredients: Mix with a wooden spoon or rubber spatula until combined but be sure not to over-mix. It’s ok if there are a few lumps in the batter.

Fold in the mini chocolate chips: Let the batter sit to rest for 5 minutes. In the meantime, preheat the oven to 350 degrees F and line mini muffin tin with paper liners or grease well with non-stick cooking spray and fill each cup about 3/4 the way.

Bake muffins: Bake for 9-11 minute or until a toothpick inserted comes out clean. Wait a few minutes then transfer to a cooling rack to cool.

How to make Mini Chocolate Chip Muffins.

recipe tips

Regular Chocolate Chip Muffins: To make regular size muffins, bake these in a regular muffin pan instead of a mini muffin pan. Bake for a few minutes longer.
Protein Muffins: Add a scoop of plain or vanilla flavored protein powder. This will give these muffins an extra protein boost. If you use flavored protein powder it will change the flavor of the muffins. You can also add your favorite nut butter to the muffin batter.
Topping: You can dust the tops with powdered sugar, drizzle melted chocolate, or add a vanilla or cream cheese frosting on top to add more sweetness.
Let the batter sit: Don’t skip this step! This will help all of the ingredients incorporate into each other to create fluffy and tender muffins.
Room temperature ingredients: Use room temperature ingredients to help the muffin batter combine more smoothly.

muffin add-ins

Chopped nuts: Almonds, hazelnuts, walnuts, and pecans work great.
Dried fruit: Raisins, dried cranberries, or dried cherries make great options.
Chia seeds
Ground flax seeds
Cinnamon chips
Sprinkles
Sunflower seeds
Pumpkin seeds

Cooling rack with mini chocolate chip muffins.

leftovers & storage

To-store: Place leftovers in an airtight container or large zip-lock bag in the refrigerator for up to 5 days in a cool dry place. Heat in the microwave before eating to make the muffins soft and warm. You can also just let them come to room temperature for a few minutes.

HOW TO FREEZE MUFFINS

As a mom, I almost always have muffins in the freezer, ready to go because my kids love everything them.

Place cooled baked muffins in a single layer dish or baking sheet and flash freeze until solid. You can place them in a large zip lock freezer bag (be sure to squeeze our excess air) or an airtight container and freeze for up to two months. When ready to eat, remove from the freezer and let them thaw. Reheat in the microwave or oven for a few minutes.