Mini Chocolate Chip Muffins Recipe

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Mini Chocolate Chip Muffins are soft, buttery, and filled with chocolate chips, making them an easy breakfast, snack, or brunch treat.

Prep Time10

Cook Time14

Total Time24

Course: Breakfast

Cuisine: American

Servings:

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.

Recipe 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.

Make Ahead + Store. Store them in an airtight container for a few days or freeze them for easy breakfasts later.