We’re not sure what it is about making a muffin in mini form that makes it so much tastier, but it sure is true! These adorable mini chocolate chip muffins are soft, fluffy, sweet, and completely poppable! The small size makes them perfect for serving to kiddos with small hands and small tummies—and it also makes them easy to fit inside a lunch box!
Our chocolate chip muffin recipe is so simple that you’ll be making it every weekend (we recommend getting the kids to help). Let’s get baking!
What kind of chocolate chips do I need?
We used regular ol’ semisweet chocolate chips, but use whatever chocolate your heart desires. Mini chocolate chips will give you a little chocolate in every bite, while white chocolate or dark chocolate chips will mix up the flavor.
What do I need to make these muffins?
If you bake with any regularity, you probably already have everything you need to make these muffins!
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Brown sugar
- Unsalted butter
- Whole milk
- Vanilla extract
- Chocolate chips
How do you make this chocolate chip mini muffins recipe?
Grab a mini muffin tin, preheat your oven to 350°F, and let’s get started!
- Whisk the dry ingredients (except the sugars) in a mixing bowl.
- Mix the wet ingredients plus sugars in a separate bowl.
- Stir the wet and dry ingredients together until just combined. This part is important—don’t overmix the batter!
- Fold in the chocolate chips.
- Grease a mini muffin pan or line the tin with mini muffin liners. Pour the batter into the muffin cups.
- Bake at 350°F for 12-13 minutes, until the muffins are fully baked.
- Let the muffins cool for a few minutes in the pan before moving them to a wire rack to cool completely.
Why did my muffins come out dry and crumbly?
A dry muffin usually means that you overmixed the muffin batter. Make sure you only stir until the dry and wet ingredients are combined—a few lumps of flour are totally fine.
How do you store leftover mini chocolate chip muffins?
Leftover muffins can be stored at room temperature, topped with a paper towel or clean tea towel in an airtight container for up to three days. The towel absorbs any excess moisture, so the muffin tops don’t turn sticky.
You can also freeze mini muffins in a single layer on a baking sheet and transfer them to a freezer bag or container once they are frozen solid.