These Mini Chocolate Chip Muffins are light, fluffy, packed with chocolate chips, and so easy to pop in your mouth for a bite of deliciousness!
Muffins are one of my favorite breakfast foods. They’re light and fluffy and make a great breakfast on the go during busy times. This chocolate chip muffin recipe is going to be your new favorite breakfast treat! It is like getting to eat dessert for breakfast like my Vegan Blueberry Muffins.
This recipe makes so many mini muffins which is perfect because you can’t just have one! They’re great for breakfast, to pack in kids lunches, or even as an afternoon snack!
Table of Contents
Why I Love These Mini Muffins
- The soft texture and gooey chocolate chips are truly a match made in Heaven.
- This is an easy recipe using basic ingredients that you likely already have in your kitchen.
- The rich chocolatey flavor will have keep you coming back for more!
Recipe Ingredients
Mini Chocolate Chips – Since these are mini muffins, they need mini chocolate chips!
Whole Milk – Adds in a creamy element to these muffins.
For a full list of ingredients and amounts see the recipe card below.
How to Make Mini Chocolate Chip Muffins
Step #1: Preheat your oven to 375 degrees Fahrenheit and lightly spray your mini muffin liners with nonstick cooking spray.
Step #2: In a large mixing bowl whisk together the all-purpose flour, sugars, baking powder, and ½ teaspoon salt.
Step #3: In a separate medium bowl combine the egg, milk, butter, and vanilla extract.
Step #4: Next, add the wet ingredients mixture into the dry ingredients and mix until everything has combined.
Step #5: Then, fold in the mini chocolate chips.
Step #6: Spoon the muffin batter into the prepared mini muffin tins about ¾ of the way full. Note: If you have a small cookie scoop this is the perfect size for these paper liners.
Step #7: Bake in the preheated oven for 12-15 minutes or until the muffins are lightly golden brown and then remove the muffins from the mini muffin pan and place them on a wire rack to cook.
Step #8: Finally serve and enjoy!
FAQs
Yes. If you have a regular muffin tin you can fill up the liners ¼ to ⅓ of the way full and bake. Keep in mind baking time might need to be increased based on the new pan being used.
Yes. If you are in a pinch you can use regular chocolate chips, however keep in mind the chocolate might be a little more overpowering in this case.
Storage Information
You can store these muffins in an airtight container at room temperature for 2-3 days. For longer storage you can refrigerate for up to 1 week. To freeze you can place these mini muffins in your freezer for up to 2 months.
To reheat these muffins, thaw them to fridge temperature and then microwave until everything has warmed through.
More Delicious Breakfast Recipes
Mini Chocolate Chip Muffins Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 1/4 cups whole milk
- 1/2 cup butter - softened
- 2 tsp vanilla extract
- 3/4 cup mini chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit and lightly spray your mini muffin cups with nonstick cooking spray.
- In a large bowl whisk together the flour, sugars, baking powder, and salt.
- In a separate medium bowl combine the egg, milk, butter, and vanilla.
- Next, add the wet ingredients into the dry ingredients until everything has combined.
- Then, fold in the mini chocolate chips.
- Spoon the batter into the prepared mini muffin cups about ¾ of the way full. Note: If you have a small cookie scoop this is the perfect size for these muffin liners.
- Bake in the preheated oven for 12-15 minutes or until the muffins are lightly golden brown.
- Finally serve and enjoy!
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NOTES
Nutrition
Yummy ! All gone already, making more tomorrow!
Awesome recipe!!!
Best muffins I’ve ever made. My husband can’t stop eating them!
Amazing!!!!!