If you’re a fan of the little joys in life, like cozy mornings and the irresistible scent of fresh-baked goodies, then these mini chocolate chip muffins are about to become your new best friend. Quick, easy, and packed with that comforting chocolatey goodness, they’re perfect for everything from a speedy breakfast to an afternoon snack with a cup of coffee. The best part? They’re bite-sized, so you can pop one (or two, or three!) without any guilt. Plus, they’re made with ingredients you probably already have in your kitchen. Let’s get baking!
Why You’ll Love These Mini Chocolate Chip Muffins
You’re going to love these mini chocolate chip muffins because they hit all the right notes. They’re perfectly sweet without being over-the-top, and the mini chocolate chips melt just enough to create little pockets of joy in every bite. Whether you need something quick for a busy morning or you’ve got the kids home and you want to treat them to something special, these muffins are the answer.
And, did I mention how quick and easy they are? 10 minutes to prep, a quick bake, and you’re done. These little muffins are magic in a mini package!
Ingredients to make delicious mini chocolate chip muffins:
- Cooking spray (for greasing the muffin pan)
- 2 cups all-purpose flour
- ½ cup white sugar
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 ¼ cups milk
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips
How to Make Mini Chocolate Chip Muffins
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a mini muffin tin with cooking spray or line it with mini muffin liners.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, white sugar, brown sugar, baking powder, and salt. This is your dry mix.
- Whisk the Wet Ingredients: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently. Mix just until combined. Be careful not to over-mix—lumps are okay!
- Add Chocolate Chips: Gently fold in the mini chocolate chips, making sure they’re evenly distributed throughout the batter.
- Fill the Muffin Tin: Spoon the batter into the mini muffin cups, filling each one about 2/3 full.
- Bake: Bake for about 10-12 minutes or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Or, if you’re like me, grab one while it’s still warm and indulge!
Tips for Perfect Mini Chocolate Chip Muffins
- Don’t Overmix the Batter: This is key to keeping your muffins light and fluffy. Stir just until combined. A few lumps won’t hurt!
- Add More Chips: If you’re really craving chocolate, feel free to add a little extra handful of mini chocolate chips to the batter.
- Store Leftovers: These muffins store wonderfully! Keep them in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Just pop them in the microwave for a quick warm-up!
FAQs about Mini Chocolate Chip Muffins
Can I use a different type of flour?
You can, but the texture may change. If you prefer whole wheat flour, you can swap it for up to half of the all-purpose flour. Just know that your muffins will be denser and a little more hearty.
Can I use regular chocolate chips instead of mini ones?
Sure! But keep in mind that the regular-sized chips may not distribute as evenly as mini chips, so you may end up with some large pockets of chocolate in some muffins.
How long can I store these muffins?
2 days at room temp, a week in the fridge, or 3 months in the freezer.
How are these different from store-bought Little Bites?
Homemade muffins are fresher, customizable (less sugar, no preservatives), and typically larger than the mini, pre-packaged Little Bites.
What should I serve these with?
Pair them with coffee, tea, milk, or a side of fruit or yogurt for a balanced snack.
Conclusion
There you have it—a batch of Chocolate Chip Mini Muffins that are perfect for almost any occasion, whether it’s a quick breakfast or a sweet afternoon treat. These muffins are so simple to make, and their size makes them a fun, little indulgence for you and the whole family. Go ahead, bake a batch today, and get ready to be the hero of snack time!
Print
Chocolate Chip Mini Muffins
- Total Time: 22minutes
- Yield: 12 (Makes 24 mini muffins)
Description
Soft, yummy mini chocolate chip muffins that are just as good as the ones from the store, but better for you? Yes, please! These muffins are super tasty and you definitely should make them if there are Little Bites fans at your place!
Ingredients
cooking spray
2 cups all-purpose flour
½ cup white sugar
2 tablespoons brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 ¼ cups milk
⅓ cup vegetable oil
2 teaspoons vanilla extract
¾ cup mini chocolate chips
Instructions
Turn the oven heat up to 375 degrees F. Make the mini muffin pan non-sticky with spray.
In a usual size bowl, mix the flour, baking powder, baking soda, and salt.
Get another bowl and mix together the yogurt, maple syrup, eggs, butter, and vanilla.
Mix the yogurt stuff into the flour stuff, but do it softly.
Throw in the chocolate chips.
Spread the mix into the muffin spots, almost to the top. (Each spot gets about 1 ½ tablespoon of batter.)
Bake for 10-12 minutes. Edges should look a bit golden brown, and a cake tester should come out clean. Don’t cook them too long.
Take them out of the oven. Let them sit in the pan for 2 minutes. Use a small knife to loosen them if you need to. Then, move them to a cooling rack to cool all the way.
Notes
Let it cool, then keep it in a tight box for up to three days just sitting out. Put it in the fridge in a tight box for up to five days. Warm it up a bit to eat from the fridge, as they get hard when cold. You can freeze the muffins, too. Put them in a freezer bag, take out as much air as you can, and they’ll be good for three months. Let them thaw out or warm them up in the microwave for 15 seconds at a time.
I love using thick Greek yogurt in this mix. If you want, use normal yogurt, but put in two more spoons of flour to make sure it’s not too liquid. I like the tiny chocolate bits better because they spread out more in the muffins, but big ones work too, just use a cup of them.
If you can’t have dairy, get a dairy-free Greek yogurt like the ones from Siggis that are made from plants, and use a light oil like canola instead of butter.
- Prep Time: 10 minutes
- Cook Time: 12minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 12 (Makes 24 mini muffins)
- Calories: 175kcal
- Sugar: 13g
- Sodium: 155mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Mini Muffin Pan, Mixing Bowl, Chocolate Chips
