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.
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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 to keep handy for lunchboxes, after-school snacks, or a bake sale table. They come together with no advanced prep and no mixer, and because the method is this forgiving, it's a great recipe if you're still building confidence in the kitchen.
Ingredient notes
You don't need a shopping list here — it's mostly pantry staples, plus one swap that makes these taste like a copycat of the Little Bites muffins in your kid's lunchbox.
Sour cream or Greek yogurt is the ingredient doing the real work. I've tested this batch both ways, side by side: Greek yogurt gives a slightly tighter, more structured crumb, while sour cream bakes up a touch richer. Either one keeps these mini muffins moist — which is usually where mini muffins go wrong, since their small size means they dry out fast in the oven.
Everything else — flour, baking powder, salt, oil, brown sugar, eggs, vanilla, milk — is exactly what's already in your kitchen.
Equipment note: You'll need a mini muffin tin (12- or 24-cup) and a small cookie scoop for even portioning. No stand mixer, no hand mixer — just a bowl and a whisk.
Mini Muffin Pan
This 24-cavity mini muffin pan is great to have in your kitchen to bake up mini muffins and treats.
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.
How to Make this Mini Chocolate Chip Muffin recipe
Why mini chips? If you've ever pulled mini muffins out of the oven to find all the chocolate stuck to the bottom, it's because standard chocolate chips are too heavy for this amount of batter. Mini chips are light enough to stay distributed through the whole muffin.
Baker's note: The 20-minute rest isn't required, but it gives the baking powder a head start before the muffins hit the oven, which is part of why these bake up so light. Short on time? Skip it — it's a nice-to-have, not a must.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
More Muffins to Try
If you're building out a rotation of homemade muffins you'll make again and again, don't stop here. My Bakery-style Chocolate Chip Muffins are the full-size version of this exact flavor, my Double Chocolate Chip Muffins are for the serious chocolate lovers, and my moist banana chocolate chip muffins with sour cream use the same sour-cream trick in a totally different flavor.
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Equipment
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.
Comments
SG says
Quick, easy and yummy. My 5 year old was very impressed and ate 6 muffins, immediately.
Kimberlee Ho says
Wow that's fantastic!!
Margo says
Great recipe! This was exactly the kind of recipe I was looking for. I used a 15 cup mini silicone muffin tray. Thank you for the recipe!
Kimberlee Ho says
So happy to hear this, Margo!