Mini Chocolate Chip Muffins are tiny, tender bites of chocolatey comfort that bake fast and disappear even faster. These little muffins give you the same warm chocolate flavor of a regular muffin but in a small, snackable size. If you enjoy quick treats or need easy party finger food, these muffins answer that need. For a higher-protein twist, you can also check out chocolate-chip protein muffins for another simple option.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 20 minutes from start to oven.
- Simple Ingredients: Pantry staples and one bowl for wet and dry.
- Perfect for Any Occasion: Great for breakfast, lunchboxes, or a crowd at parties.
- Crowd-Pleaser: Small size makes them irresistible—people try one and come back for more.
- Consistent Results: The balance of buttermilk and oil keeps them moist and soft.
This version stands out because the batter stays light and you only mix until combined—no over-mixing. The mini chips spread chocolate evenly so each bite has sweet pockets without overpowering the muffin.
Ingredients
- Dry ingredients:
- 1 cup all-purpose (plain) flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Wet ingredients:
- 1/2 cup buttermilk, room temperature (or milk + 1/2 tsp vinegar)
- 1/4 cup vegetable oil (neutral-flavored)
- 1 large egg, lightly beaten and at room temperature
- 1 teaspoon vanilla extract
- Add-ins:
- 1/2 cup mini chocolate chips (small chips distribute chocolate evenly)
Notes: Measure flour by spooning into the cup and leveling. Use mini chips for even chocolate in every tiny muffin.
How to Make Mini Chocolate Chip Muffins
- Preheat and prepare: Heat the oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini paper cups. Preheating ensures even rise.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. This spreads the leavening so muffins rise uniformly.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla until smooth. Whisking breaks up the egg and blends liquids.
- Bring wet and dry together: Pour the wet mix into the dry ingredients. Stir gently with a spatula until the batter just comes together. Do not over-mix—small lumps are okay. Over-mixing makes muffins dense.
- Fold in chocolate: Add the mini chocolate chips and fold them in slowly so they do not sink or break the batter too much.
- Fill the tin: Spoon batter into the mini cups, filling each about two-thirds full. Use a small cookie scoop for even sizes.
- Bake and test: Bake 10–12 minutes. A toothpick inserted in the center should come out clean or with a couple of moist crumbs—not wet batter. The tops should be lightly golden.
- Cool: Let muffins sit in the pan for 2–3 minutes, then transfer to a wire rack to cool completely. Cooling prevents sogginess from steam.
How to Serve Mini Chocolate Chip Muffins
- Serve warm or at room temperature. A quick 8-10 second zap in the microwave revives a warm, soft center.
- Pair with milk, coffee, or tea for breakfast or snack time.
- For parties, arrange in a basket lined with a napkin or on a tiered platter for easy grabbing.
How to Store Mini Chocolate Chip Muffins
- Room temperature: Store in an airtight container for up to 2 days. Place a paper towel underneath to absorb moisture.
- Refrigerator: Keep in an airtight container for up to 5 days; bring to room temperature before serving.
- Freezer: Freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the microwave for about 20–30 seconds.
Tips to Make Mini Chocolate Chip Muffins
- Measure flour correctly: Spoon and level to avoid dense muffins.
- Room temp egg and buttermilk: They mix easier and help the batter emulsify.
- Don’t over-mix: Stir until just combined to keep muffins tender.
- Use mini chips: They spread chocolate evenly in small muffins.
- Even scoop size: Use a small cookie scoop to make consistent muffins that bake at the same time.
Variation (if any)
- Citrus-chocolate: Add 1 tsp orange zest for a bright twist.
- Nutty add-in: Fold in 1/4 cup chopped walnuts or pecans for crunch.
- Chocolate swap: Use white chocolate chips or half dark chocolate for different flavor.
- For a richer muffin, replace 2 tbsp of buttermilk with sour cream.
If you want a different chocolate treat, try a rich cookie option like Black Forest Chocolate Chip Cookies for a deeper chocolate-cherry flavor.
Helpful Notes
- If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tsp vinegar or lemon juice, let sit 5 minutes.
- Mini muffin tins vary; start checking at 9 minutes if your oven runs hot.
- To prevent chips from sinking, toss them in a teaspoon of flour before folding into the batter.
Conclusion
Mini Chocolate Chip Muffins give you quick, small bites of warm chocolate comfort that work for breakfasts, school snacks, and parties. They use simple pantry ingredients and bake fast, so you can enjoy fresh muffins anytime. If you liked this easy version and want another classic take, see Chocolate Chip Mini Muffins Recipe for a related idea and extra tips. Please leave a comment and a star rating if you make these—share on Pinterest or Facebook and tell us: what variation did you try?
Frequently Asked Questions (FAQ)
Can I use regular chocolate chips instead of mini chips?
Yes. Regular chips work fine, but they may create larger pockets of chocolate and slightly change the bake time. Mini chips give a more even distribution.
Can I make these gluten-free?
You can substitute a 1:1 gluten-free flour blend. Check that your blend contains xanthan gum or add 1/4 tsp for structure. Texture may vary slightly.
Is there an egg-free option?
Yes. Replace 1 egg with a flax egg (1 tbsp ground flax + 3 tbsp water, mixed and rested 5 minutes) or use a commercial egg replacer. The muffins may be a bit denser.
Can I double the recipe?
Yes. Double all ingredients and bake in multiple pans. Rotate pans in the oven if needed for even baking.
Are these freezer-friendly?
Yes. Freeze fully cooled muffins in a sealed bag or container for up to 3 months. Reheat in the microwave for about 20–30 seconds.
Print
Mini Chocolate Chip Muffins
- Total Time: 20 minutes
- Yield: 24 muffins 1x
- Diet: Vegetarian
Description
Tiny, tender bites of chocolatey comfort, perfect for quick snacks or parties.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk, room temperature (or milk + 1/2 tsp vinegar)
- 1/4 cup vegetable oil
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini paper cups.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the mini chocolate chips.
- Spoon batter into the mini cups, filling each about two-thirds full.
- Bake for 10–12 minutes, until a toothpick comes out clean.
- Let cool in the pan for 2–3 minutes before transferring to a wire rack.
Notes
Measure flour by spooning into the cup and leveling. Use mini chips for even chocolate in every muffin.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg