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.

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.

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.

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