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.
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.
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!
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.
This 24-cavity mini muffin pan is great to have in your kitchen to bake up mini muffins and treats.
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
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.
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.
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.
Using a small cookie scoop, fill each muffin cup to the top with muffin batter. Sprinkle muffin top with additional mini chocolate chips.
Bake in the preheated oven for 12 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
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.
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.
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.
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!
- 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
- 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.
- 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.