• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kickass Baker
  • Home
  • About Me
  • Recipes (Legacy)
  • Let's Work Together!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Recipe Search
  • Recipe Index
  • Baking Resources
  • Work With Me
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Breakfast » Muffins

    Quick Baked Mini Chocolate Chip Muffins (yields 36)

    No ratings yet
    Leave a comment

    Oct 29, 2023

    (updated Sep 26, 2024)

    by Kimberlee Ho

    Jump to Recipe

    Mini Chocolate Chip Muffins make for the perfect snack or breakfast treat. This recipe uses basic ingredients, requires no mixer, takes 10 minutes to prep and 12 minutes to bake. Bake this easy recipe for your next school bake sale or to have handy for quick lunch box treats. Yields 36 mini muffins.

    Looking for more homemade muffin recipes? Try Bakery-style Chocolate Chip Muffins (regular-sized muffins version of these minis) and super popular Double Chocolate Chip Muffins.

    Picking up a freshly baked mini chocolate chip muffin.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Why you'll love this mini muffin recipe

    • Little muffins are perfect for little hands and little tummies. As a mom, I know this firsthand! Bake up a batch of these muffins to keep handy for your kid's breakfast, lunchbox or after school as an easy snack.
    • These mini muffins are great for a bake sale, too. They require no advanced prep, only simple ingredients, and they have the best flavor with a fluffy texture everyone will love. Because this is a simple recipe, it is perfect for beginner bakers
    • This chocolate chip mini muffins recipe stores really well; they will last up to 3 days at room temperature, up to one week in the fridge, and up to 3 months in the freezer.

    Love mini chocolate chip recipes? Try my Quick Whipped Chocolate Chip Dip with Cream Cheese.

    Mini chocolate chip muffin split open.

    Ingredients Needed to Make Mini Chocolate Chip Muffins 

    To make these copycat Little Bites muffins, you will need the following ingredients:

    • All-Purpose Flour
    • Baking Powder: make sure it’s fresh so it’ll work properly to help your muffins rise properly
    • Salt: use whatever kind you have available. Feel free to adjust the level of salt to suit your preferences
    • Vegetable Oil: any neutral-flavored oil will work here, such as canola or grapeseed oil. Do not substitute with olive oil, sesame oil or walnut oil, as these carry a distinctive flavor that will affect the flavor of your muffins
    • Brown Sugar: either dark brown or light brown will work in this recipe. The brown sugar helps to keep these muffins moist. Do not substitute for granulated sugar.
    • Eggs: US size large eggs. Room temperature eggs work best as they will more easily incorporate into the other ingredients. Remove the eggs from the fridge at least 30 minutes prior to mixing into the batter to ensure they incorporate evenly into the batter.
    • Vanilla Extract: use high quality, pure vanilla for this recipe, if you can.
    • Milk: whole milk works best here, although you can substitute for 1% or 2% with little impact on the end result. I have not tried substituting the milk for non-dairy milk, although it should work just fine in this recipe
    •  Sour Cream or Plain Greek Yogurt: be sure to use full-fat varieties. If using yogurt, be sure it is plain with no added flavoring
    • Semi-sweet Mini Chocolate Chips: I have not tried this recipe using regular size chocolate chips. They will likely be very large in these mini muffins!
    Ingredients needed to make chocolate chip mini muffins.

    Equipment needed to make mini muffins

    This recipe requires a mini muffin tin. Typically, a mini muffin pan comes in 12-cup or 24-cup sizes. Any size will work here. The recipe yields 36 mini muffins, so you will need multiple pans or you will need to reuse the same pan between batches.

    Mini Muffin Pan

    This 24-cavity mini muffin pan is great to have in your kitchen to bake up mini muffins and treats.

    View Product

    Pro tip

    If you only have one pan, transfer the baked muffins to a wire rack to cool then rinse the pan under cool water. This will prevent the muffins from starting to bake in a hot pan when you put the batter in. When this happens, the muffins bake unevenly with the bottom and sides closest to the pan overcooking.

    Mini choc chip muffins on a cake stand.

    How to Make this Mini Chocolate Chip Muffin recipe

    Step 1

    Preheat the oven to 375ºF. Line mini muffin pans with silicone cupcake liners or paper liners or spray with nonstick cooking spray.

    I prefer to use nonstick cooking spray to avoid the muffin from sticking to the liner. If using nonstick spray, wipe off any excess spray from the top of the muffin pan to prevent burning. Set aside.

    Spray mini muffin pan with nonstick spray.
    Spray a mini muffin pan with nonstick spray or line with mini liners
    Wiping off excess nonstick spray from mini muffin pan.
    Wipe off any excess spray to prevent burning

    Step 2

    In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and salt). Set aside.

    Add salt to dry ingredients.
    Add baking powder to flour
    Adding salt to dry ingredients for mini muffins.
    Add salt
    Whisking together dry ingredients for mini chocolate chip muffins.
    Whisk to combine

    Step 3

    To a large bowl, add the wet ingredients (vegetable oil, brown sugar, eggs, vanilla extract, milk and sour cream). Whisk together until well incorporated.

    Pouring vegetable oil into a mixing bowl.
    To a large bowl, add vegetable oil
    Add brown sugar to mixing bowl.
    Add brown sugar
    Add eggs to mixing bowl for mini muffins.
    Add eggs
    Adding vanilla extract to a mixing bowl.
    Add vanilla extract
    Pouring milk into mixing bowl for mini muffins.
    Pour in milk
    Adding sour cream to a mixing bowl.
    Add in sour cream

    Step 4

    Gently fold the dry ingredient mixture into the wet ingredients using a wooden spoon or rubber spatula until no dry spots of flour are left.

    Add dry ingredients to wet ingredients.
    Add dry ingredients to wet ingredients
    Stir dry ingredients into wet ingredients with a wood spoon.
    Stir gently with a wooden spoon or spatula

    Step 5

    Gently fold in mini chocolate chips. Then, allow the batter to rest for 20 minutes. This helps get a better rise out of the muffins. Skip this step if you are in a rush.

    Adding mini chocolate chips to muffin batter.
    Add mini chocolate chips
    Stirring muffin batter with a wooden spoon.
    Stir gently with a wooden spoon or spatula

    Step 6

    Using a small cookie scoop, fill each muffin cup to the top with muffin batter. Sprinkle muffin top with additional mini chocolate chips.

    Use a mini ice cream scoop for the perfect mini muffin portions.
    Use a small scoop to portion muffin batter
    Use a small scoop to portion out mini muffin batter.
    Fill mini muffin cups to the top
    Top mini muffins with additional mini chocolate chips.
    Sprinkle tops with additional mini chocolate chips

    Step 7

    Bake in the preheated oven for 12 minutes or until a toothpick comes out clean when inserted into the center of a muffin.

    Mini muffins ready to be baked.
    Bake for 12 minutes, rotating halfway through
    Freshly baked mini muffins on a cooling rack.
    Allow muffins to cool in the pan for 10 minutes

    Bake time may vary from oven to oven, so check for doneness around the 10-minute mark. Look for golden brown edges and the top of the muffins no longer look wet. Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

    Mini muffin split in half.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    How to store Mini Muffins

    Learning how to store muffins properly will keep them fresh longer. Once muffins have cooled, transfer to an airtight container or zip lock bag and store at room temperature for up to 3 days. When stored in the fridge, muffins can last up to one week.

    To freeze muffins, wrap each individual muffin in plastic wrap or aluminum foil to prevent freezer burn. Store the wrapped muffins in an airtight storage container or resealable bag, removing as much air as possible. Muffins will last in the freezer for up to 3 months.

    Thaw at room temperature then warm in the toaster oven or microwave for 30-45 seconds on 50% power.

    Chocolate chip mini muffins on a piece of parchment paper.

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Muffins in mini form.

    Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!

    Mini Chocolate chip muffins are perfect for bake sales.

    Quick Baked Mini Chocolate Chip Muffins (yields 36)

    Mini Chocolate Chip Muffins make for the perfect snack or breakfast treat. This recipe uses basic ingredients, requires no mixer and takes 10 minutes to prep and 12 minutes to bake. Bake this easy recipe for your next school bake sale or to have handy for quick lunch box treats. Yields 36 mini muffins.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Resting time: 20 minutes minutes
    Total Time: 42 minutes minutes
    Course: All Recipes, Breakfast, Brunch, Snack
    Cuisine: American
    Keyword: chocolate chip muffin minis, mini chocolate chip muffin, mini muffins
    Servings: 36
    Calories: 142kcal
    Author: Kimberlee Ho

    Equipment

    • mini muffin pan
    • small cookie scoop

    Ingredients

    • 2 ½ cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • ⅓ cup vegetable oil
    • 1 cup brown sugar packed
    • 2 large eggs room temperature
    • 2 teaspoons vanilla extract
    • ½ cup whole milk
    • ½ cup full-fat sour cream or plain Greek yogurt
    • 1 ½ cups mini semi-sweet chocolate chips

    Instructions

    • Preheat the oven to 375ºF.
    • Line two 12-cup mini muffin pans with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside
    • In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.
      2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt
    • In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, vanilla extract, milk and sour cream until well incorporated.
      ⅓ cup vegetable oil, 1 cup brown sugar, 2 large eggs, 2 teaspoons vanilla extract, ½ cup whole milk, ½ cup full-fat sour cream or plain Greek yogurt
    • Gently fold the dry ingredient mixture into the wet ingredients until no dry spots of flour are left.
    • Gently fold in mini chocolate chips.
      1 ½ cups mini semi-sweet chocolate chips
    • Allow batter to rest for 20 minutes. This helps get a better rise out of the muffins. Skip this step if you are in a rush.
    • Using a small ice cream scoop, fill each cup of muffin tin to the top with muffin batter. Sprinkle tops with additional mini chocolate chips.
    • Bake in the preheated oven for 12 minutes, rotating the pan halfway through baking.
    • Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

    Notes

    • Once muffins have cooled, transfer to an airtight container or zip lock bag and store at room temperature for up to 3 days. When stored in the fridge, muffins can last up to one week.
    • To freeze muffins, wrap each individual muffin in plastic wrap or aluminum foil to prevent freezer burn. Store the wrapped muffins in an airtight storage container or resealable bag, removing as much air as possible. Muffins will last in the freezer for up to 3 months. Thaw at room temperature then warm in the toaster oven or microwave for 30-45 seconds on 50% power.

    Nutrition

    Calories: 142kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 109mg | Potassium: 86mg | Fiber: 1g | Sugar: 10g | Vitamin A: 44IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 1mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Filed Under

    MuffinsBeginnerChocolate
    « Quick M&M Chocolate Chip Cookies (Chewy + No Chilling!)
    Slice and Bake Shortbread Dough Recipe »

    Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    I am honored you made this recipe from kickassbaker.com! Your star rating and comment will help others looking for recipes like this one. Please take a moment to share a star rating and offer a helpful comment or tip for other bakers. Thank you!

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey there!  Thank you so much for visiting Kickass Baker!  I’m Kim, the working mom and home baker behind this blog.  I know how crazy life can be.  Too often, we can beat ourselves up and give up things we enjoy because we think we aren’t great at them.  But you are kicking ass everyday and I’m here to help you bake up some crazy-good recipes and embrace your Kickass Baker!

    More about me →

    Popular

    • Jumbo double chocolate chip muffin with a bite taken out.
      Bakery-Style Double Chocolate Chip Muffins Recipe

    • serving a slice of dalgona coffee chocolate cake
      Dalgona Coffee Chocolate Cake

    • Challah braided bread slices ready to be eaten.
      Fluffy Challah Bread

    • Close-up image of easy homemade cinnamon sticky bun fresh out of the oven
      One Hour Cinnamon Rolls

    • Brioche Doughnuts | kickassbaker.com #brioche #donuts #doughnuts #vanilla #cream #creme #filled #dessert #nutfree #recipes #kickassbaker #fried #breakfast
      Brioche Donuts with Vanilla Cream Filling

    • Challah Rolls recipe is great for the holidays.
      Challah Rolls

    Web Stories

    For step-by-step recipe instructions check out my web stories archive.

    Footer

    ↑ back to top

    Best in Breads

    • Condensed milk bread
    • Semolina bread
    • Challah recipe
    • Pita bread
    • Irish soda bread
    • Brioche buns
    • English muffins

    Classic Cookies

    • Classic chocolate chip cookies
    • M&M chocolate chip cookies
    • Snickerdoodle cookies
    • Brown butter cookies
    • Skillet cookie
    • Red velvet cookies
    • Sugar cookies

    Homemade Cakes

    • Banana cake
    • Olive oil cake
    • Applesauce cake
    • Angel food cake
    • Lemon bundt cake
    • Chocolate sheet cake
    • Lemon pound cake

    As an Amazon Associate I earn from qualifying purchases.

    Editorial Policies | Privacy Policy
    Copyright © 2025 Kickass Baker

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required