Mini Chocolate Chip Muffins — On the first crisp morning of October I pulled a tray of warm, tiny muffins from the oven and the whole kitchen smelled like cinnamon-sweet comfort. A child pressed a nose to the cooling rack, a neighbor popped by for a cup of tea, and suddenly everyone agreed: these little bites belong on every autumn counter. Mini Chocolate Chip Muffins are a reader favorite because they’re fast, perfectly portioned, and bring that cozy, golden-hour feeling to breakfast or snack time. If you love fall baking, you might also enjoy the comforting flavors in our apple pumpkin streusel muffins which pair wonderfully with tea.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 3/4 cup (180ml) milk
- 1/3 cup (75g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 3/4 cup (130g) mini chocolate chips
- Optional: 1/2 tsp cinnamon for a warm fall note
Step-by-step instructions
- Preheat and prep: Preheat the oven to 375°F (190°C). Grease mini muffin tins or line with mini liners and lightly spray so the muffins release easily.
- Dry ingredients: Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl until well combined.
- Wet ingredients: In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth. If you want a subtle fall twist, stir in 1/2 tsp cinnamon.
- Combine: Pour wet into dry and gently fold until just combined. It’s okay if the batter is slightly lumpy — overmixing makes dense muffins.
- Add chips: Fold in the mini chocolate chips gently. For best distribution of chips, toss them in a tablespoon of flour first before folding them into the batter.
- Fill the tins: Use a small cookie scoop or teaspoon to fill each mini cup about 2/3 full. This recipe makes about 36 Mini Chocolate Chip Muffins depending on your pan.
- Bake: Bake for 9–12 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
Tips for success
- Measure flour accurately: Spoon flour into your measuring cup and level it off to avoid dense muffins.
- Don’t overmix: Stir only until combined; small streaks of flour are fine.
- Use room-temperature eggs and milk: This helps ingredients blend smoothly and creates a lighter crumb.
- Fill evenly: A small scoop helps portion batter consistently so all Mini Chocolate Chip Muffins bake uniformly.
- Swap chips sizes: Mini chips melt less and distribute more evenly than large chips, making each bite balanced.
- Test your oven: Ovens vary. Start checking at 9 minutes to avoid overbaking.
Possible variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend and add 1/4 tsp xanthan gum if your blend doesn’t include it. The texture will be slightly different but still delicious.
- Streusel topping: For a crunchy finish, sprinkle a streusel made from 2 tbsp cold butter, 2 tbsp brown sugar, and 2 tbsp flour over each muffin before baking.
- Banana-chocolate option: Stir in 1/3 cup mashed ripe banana for moist muffins with a hint of fruit — a lovely twist if you enjoy banana bakes similar to our banana chocolate chip pumpkin bread.
- Dairy-free: Replace milk with an unsweetened plant milk and butter with a neutral oil or dairy-free spread.
- Pumpkin spice minis: Stir 1/4 cup pumpkin puree and 1/2 tsp pumpkin pie spice into the batter for seasonal flavor. If you adore chocolate-banana combos, try pairing these with the techniques in our chocolate chip banana bread post for more inspiration.
Storage recommendations
- Room temperature: Store cooled Mini Chocolate Chip Muffins in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer freshness (up to 5 days), refrigerate in a sealed container. Bring to room temperature or warm briefly before serving.
- Freezing: Wrap muffins individually in plastic wrap or place in a freezer-safe bag and freeze up to 3 months. Thaw overnight in the fridge or warm for 10–15 seconds in the microwave to enjoy them like fresh.
- Re-crisping: If the top softens in the fridge, pop muffins in a 325°F (160°C) oven for 5–7 minutes to revive that just-baked feel.
Where to serve these
Mini Chocolate Chip Muffins are ideal for school lunches, coffee hour, hostess gifts, or a cozy weekend brunch. Their small size makes portion control easy and their flavor suits both kids and adults. If you like experimenting with combo recipes, our super moist chocolate chip banana bread and banana bread chocolate chip cookies posts offer more ways to enjoy chocolate chips across your baking rotation.
Conclusion
If you’re looking for a simple, crowd-pleasing recipe that captures the warmth of autumn baking, these Mini Chocolate Chip Muffins are a must-try — they’re quick, adaptable, and perfectly snackable. For another classic take on small chocolate chip muffins, check out Mini Chocolate Chip Muffins – The Wanderlust Kitchen which offers helpful visuals and serving ideas.
FAQs
Q: How long do mini muffins take to bake?
A: Mini muffins typically bake in 9–12 minutes at 375°F (190°C). Start checking at 9 minutes and look for a lightly golden top and a toothpick that comes out with a few moist crumbs.
Q: Can I use regular chocolate chips instead of mini chips?
A: Yes, but regular chips may create larger pockets of melted chocolate. Mini chips distribute more evenly and keep batter lighter, which is ideal for Mini Chocolate Chip Muffins.
Q: Can I make the batter ahead of time?
A: You can make the batter and refrigerate it for up to 24 hours. Bring it back to room temperature, give a gentle stir, then portion and bake. Baking time may be a minute or two longer if the batter is cold.
Q: How do I prevent chocolate chips from sinking?
A: Toss the chips with a tablespoon of flour before folding them into the batter. This light coating helps suspend them so they don’t sink to the bottom of the muffin cups.
Mini Chocolate Chip Muffins
- Total Time: 27 minutes
- Yield: 36 muffins
- Diet: Vegetarian
Description
Deliciously small and fluffy muffins packed with mini chocolate chips, perfect for breakfast or a snack on a cozy autumn day.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 3/4 cup (180ml) milk
- 1/3 cup (75g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 3/4 cup (130g) mini chocolate chips
- Optional: 1/2 tsp cinnamon for a warm fall note
Instructions
- Preheat the oven to 375°F (190°C). Grease mini muffin tins or line with mini liners and lightly spray so the muffins release easily.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl until well combined.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth. Stir in 1/2 tsp cinnamon if desired.
- Pour wet ingredients into dry and gently fold until just combined.
- Fold in the mini chocolate chips. Toss them in a tablespoon of flour first for better distribution.
- Use a small cookie scoop to fill each mini cup about 2/3 full.
- Bake for 9–12 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, measure flour accurately and don’t overmix the batter. Start checking muffins at 9 minutes to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American