Mini Chocolate Chip Muffins are the kind of sweet little treat that ALWAYS disappears fast in the Merkley home. They are soft, delicious, and packed with mini chocolate chips, which makes them perfect for breakfast, snack time, lunch boxes, or easy sharing.
We love these mini muffins so much because of how simple they are to make with pantry staples. Plus, the mini size makes them extra cute and easy for kids and adults to grab by the handful. And not going to lie… they really do grab them by the handful and never last long!
If you love easy baked treats like this, you should also try Mini Banana Muffins and classic Chocolate Chip Muffins.
Why we think you’ll love it:
- Perfectly mini. They are bite-sized, which makes them great for kids, parties, and grab-and-go breakfasts.
- Pantry staples. The recipe uses simple pantry ingredients, so it is budget-friendly and easy to make anytime.
- Quick and easy. They bake quickly, which is perfect when you need a homemade treat without a long wait.
Mini Chocolate Chip Muffins Ingredients
- All-purpose flour (2 cups): Gives the muffins their structure and helps create that soft, tender crumb. It is the base that holds everything together.
- Brown sugar (⅓ cup): Adds sweetness with a little extra richness and warmth. It also helps keep the muffins soft and moist.
- Sugar (⅓ cup): Adds sweetness and helps create a light texture. It balances nicely with the brown sugar for a classic muffin flavor.
- Baking powder (1 teaspoon): Helps the muffins rise and keeps them light instead of dense. It gives them that soft, fluffy texture.
- Salt (½ teaspoon): Balances the sweetness and brings out the buttery, vanilla, and chocolate flavors. A little goes a long way in making the muffins taste better.
- Milk (⅔ cup: Adds moisture and helps create a smooth batter. It keeps the muffins tender and soft after baking.
- Butter, melted (½ cup): Adds rich flavor and helps make the muffins moist. It also gives them a delicious homemade taste.
- Eggs (2): Provides structure and help the muffins hold together. They also add richness and help create a fluffy texture.
- Vanilla extract (2 teaspoons): Adds warm, sweet flavor that pairs perfectly with the chocolate chips. It gives the muffins that classic bakery-style taste.
- Mini chocolate chips, divided (1½ cups): Adds chocolate in every bite and make the muffins extra fun. Using mini chips helps spread the chocolate more evenly throughout the batter.
- Sugar, to sprinkle: Adds a sweet finish and a light sparkle. It gives the muffins a pretty, slightly crisp bakery-style topping.
How to Make Mini Chocolate Chip Muffins
Preheat oven to 375°F (slightly lower than regular muffins to prevent overbrowning in tiny pans).
In a medium bowl, whisk together flour, brown sugar, sugar, baking powder, and salt.
In another bowl, beat milk, melted butter, eggs, and vanilla until combined.
Add the dry ingredients to the wet and stir until just combined (don’t over-mix).
Fold in 1 cup mini chocolate chips.
Line a mini muffin tin with mini cupcake liners. Fill each cup about ¾ full. Sprinkle with sugar and a few extra chips if desired.
Bake for 12-14 minutes, or until a toothpick inserted comes out clean or with just a few crumbs.
Cool for 5 minutes in the pan, then transfer to a wire rack.
Kristyn’s Recipe Tips
- Stir the batter just until combined. Over-mixing can make the muffins tough instead of soft and tender.
- Using mini chocolate chips works best here since they distribute more evenly in the small muffins.
- A small cookie scoop makes it much easier to fill the muffin cups evenly and keeps the batches consistent.
- Sprinkle a few extra mini chocolate chips on top before baking if you want them to look extra cute and bakery-style.
Mini Chocolate Chip Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup milk
- ½ cup butter melted
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups divided mini chocolate chips
- sugar to sprinkle
Instructions
- Preheat oven to 375°F (slightly lower than regular muffins to prevent overbrowning in tiny pans).
- In a medium bowl, whisk together flour, brown sugar, sugar, baking powder, and salt.
- In another bowl, beat milk, melted butter, eggs, and vanilla until combined.
- Add the dry ingredients to the wet and stir until just combined (don’t over-mix).
- Fold in 1 cup mini chocolate chips.
- Line a mini muffin tin with mini cupcake liners. Fill each cup about ¾ full. Sprinkle with sugar and a few extra chips if desired.
- Bake for 11-14 minutes, or until a toothpick inserted comes out clean or with just a few crumbs.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Stir the batter just until combined. Over-mixing can make the muffins tough instead of soft and tender.
- Using mini chocolate chips works best here since they distribute more evenly in the small muffins.
- A small cookie scoop makes it much easier to fill the muffin cups evenly and keeps the batches consistent.
- Sprinkle a few extra mini chocolate chips on top before baking if you want them to look extra cute and bakery-style.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
These are great for make-ahead snacks, just store them in an airtight container for a few days or freeze them for easy breakfasts later.
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