These Mini Chocolate Chip Muffins are tender and sweet bite sized muffins full of chocolate chips. They make a great kid approved breakfast or afternoon snack. You could even serve them as a mini dessert instead of chocolate chip cookies.
My kids are obsessed with Mini Chocolate Chip Muffins. I know it is basically a cupcake, but if you call it a muffin it makes them breakfast appropriate! Right?!
If you are looking for a healthier muffin options check out my Banana Bread Muffins with Greek Yogurt. Or check out this other chocolate chip recipe for Chocolate Chip Scones.
How to Make Mini Chocolate Chip Muffins From Scratch
This recipe comes together pretty quickly, so start by preheating your oven to 400 degrees. You will also want to grease, spray or line each cup of your mini muffin tin.
In the bowl of a stand mixer fitted with a paddle attachment (or if you are using a hand mixer, just use a large mixing bowl) add 2 cups flour, ½ cup sugar, ½ teaspoon salt, and 1 tablespoon baking powder. Give it a little stir to combine.
In a separate bowl whisk together 1 cup milk, 2 eggs, and ¼ cup vegetable oil.
Pour the egg mixture into the dry ingredients and blend just until it is combined. It may be a little lumpy- that is ok.
Pour in 1 cup mini chocolate chips and give it one last stir.
Divide the chocolate chip muffin batter in the mini muffin tin, filling each cup just about to the top. This recipe should make between 24-28 mini muffins.
Bake for 10-12 minutes.
Pop out of the muffin tin and cool on a cooling rack.
Storing
You can store your cooled mini muffins in an airtight container for up to 5 days.
Freezing
You can also freeze your muffins! Just pop in the freezer in a freezer safe baggie for up to 3 months. Defrost in the microwave or just on the countertop before eating.
Mini Chocolate Chip Muffin Recipe
Mini Chocolate Chip Muffins Recipe
Equipment
- mini muffin tin
Ingredients
- 2 cups all purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup milk
- ¼ cup oil - vegetable or canola
- 1 cup mini chocolate chips - semi sweet
- oil, baking spray, or mini paper muffin liners
Instructions
- Preheat the oven to 400°. Also prep a mini muffin tin by either spraying or greasing each cup, or lining each cup with a paper muffin liner.
- In the bowl of a stand mixer add the 2 cups all purpose flour, ½ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Give it a little stir to combine.
- In a seperate bowl whisk together the 2 eggs, 1 cup milk, and ¼ cup oil.
- Add the egg mixture to the dry ingredients and blend just until it comes together, it may still be lumpy, that is ok.
- Stir or fold in the 1 cup mini chocolate chips.
- Fill each muffin cup just about to the top. Bake for 10-12 minutes until they are cooked through.
- Cool on a wire rack for about 5 minutes before eating.
iva k craighton says
First off, the ingredients are not complete, it does not call for eggs, but the directions say to add the egg mixture to the dry ingredients. They still turned out ok, maybe next time I will use the eggs in the ingredients.
Susie Weinrich says
You are right! I can’t believe you are the first one to notice this. Thank you for pointing it out. I will correct this now.
Jennifer says
I substituted white whole wheat flour and coconut oil.
Jenice says
Mine turned out great. Had to bake a few more minutes to get brown but they were still soft. Next time I might add another 1/4 cup of sugar.
AS says
Not a good recipe at all. Followed to a T and muffins came out very pale, not moist and super bland. Even the chocolate chips couldnt save these muffins!