Mini Chocolate Chip Muffins

Jul 01, 2015, Updated Mar 28, 2024

5 from 1 vote

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Mini Chocolate Chip Muffins are the perfect quick breakfast for a busy morning. They are soft, sweet, and delicious – the perfect size for a grab-and-go breakfast on the way to school or work.

This chocolate chip mini muffin recipe is such an easy recipe to make and is perfect for a weekend breakfast, a busy morning, or an easy snack. This mini muffin recipe is the perfect snack for kids and adults alike because they are filled with chocolate chips and are so delicious – who doesn’t love chocolate? The recipe uses basic ingredients and is so delicious – it’s such a great recipe.

Ingredients in Mini Muffins

Brown Sugar
Granulated White Sugar
Butter – Softened to room temperature.
Eggs – At room temperature.
Vanilla Extract
Milk – I use Almond Milk or 1% milk usually, but you can use whole milk, Soy Milk, or even Greek Yogurt as well.
All-Purpose Flour
Baking Powder
Baking Soda
Salt
Ground Cinnamon
Ground Flaxseed – Flaxseed is optional, but it helps make these muffins a little more filling. You don’t even know it is there!
Miniature Semi-Sweet Chocolate Chips – You can also use Enjoy Life Mini Chocolate Chips.

How to Make Mini Chocolate Chip Muffins

Making mini muffins is really easy, and it is really fun. (And mini muffins are just so cute.)

About 30 minutes before you start making the recipe, take out the butter, egg, and milk so they can warm up to room temperature. (Recipes usually tell you to take out the butter to soften, but it is good to take out all of the cold ingredients to warm them up. This way, the cold ingredients will mix together more easily with the other room-temperature ingredients. If it’s warmer in your house, less time is needed.)

To make the muffins, begin by beating the butter and sugar in a large mixing bowl with a hand mixer until light and fluffy. (Or use a stand mixer.) Add in the eggs one at a time, beating after each egg is added to the bowl. Scrape down the sides of the bowl as needed with a rubber spatula.

Add the milk and vanilla extract and beat until they are well combined.

In a separate, large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. If you are using flaxseed, add that into the mix as well. (Flaxseed adds some extra nutrients and also gives a little bit of a nutty flavor, so I like to add it to my muffins.)

Slowly add the dry ingredients to the wet ingredients. Mix until all the ingredients are just combined. Scrape down the sides of the bowl to make sure you have everything mixed together. Do not over-mix the muffin batter.

Add in the chocolate chips. Be sure to use plenty of chocolate chips.

Next, grease the mini muffin pan with cooking spray or use mini paper liners.

Fill each muffin cup with one tablespoon of the batter. I use one of my tablespoon measuring spoons to fill up each muffin cup and that works perfectly. You can also use a small cookie scoop. If you want, press a few extra mini chocolate chips on top of the batter of each muffin before placing them in the oven.

Bake the muffins at 375°F for 12-14 minutes until golden brown. You can tell when they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done.

Let the muffins cool slightly on a wire rack before removing them from the mini muffin tin.

This mini chocolate chip muffin recipe yields about 4 1/2 dozen mini muffins.

Recipe Tip

To test mini muffins for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, they are done. Let the little muffins cool slightly before removing them from the mini muffin tin.
Recipes usually tell you to take out the butter to soften, but it is good to take out all of the cold ingredients to warm them up. This way, the cold ingredients will mix together more easily with the other room-temperature ingredients. If it’s warmer in your house, less time is needed.

How to Store Chocolate Chip Mini Muffins

Allow the mini muffins to cool completely, then store them in an airtight container. Once cooled, they can be stored in an airtight container at room temperature for up to 3 days. They can be stored for up to 5 days in the fridge but will need to be warmed up from the fridge as they firm up when refrigerated.

Mini muffins also freeze really well and defrost quickly. You can take them out in the morning and pop them into the microwave or toaster before work – or pack them in a lunch box, and they will be defrosted in a few hours for an easy school snack.