Chocolate Chip Mini Muffins

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Grab that mini muffin pan and whip up a batch of these fluffy and decadent Chocolate Chip Mini Muffins for a sweet treat or breakfast option. These are a homemade muffins that are studded with mini chocolate chips in each bite.

Here are a few more of my favorite muffin recipes for you to try. These peach muffins are out of this world. These lemon blueberry muffins and banana carrot muffins are more easy snack ideas.

Mini Chocolate Chip Muffins
Ingredients/shopping list
Variations/ Substitutions
How to Make this Mini Muffin Recipe
Tips
Why are my chocolate chip muffins dry?
FAQ’s

Mini Chocolate Chip Muffins

This is such a simple muffin recipe that literally has everyone reaching for seconds. This is my go-to chocolate chip muffin recipe, and if you don’t want to make little muffins you can use a regular muffin tin and just adjust the cook time a bit.

If you love Entenmann’s Little Bites, you are going to be thrilled making these yourself! They’re perfect for breakfast, brunch, or even to pack in lunches for the week.

closeup of a chocolate chip mini muffin with the wrapper peeled off.

Ingredients/shopping list

several glass bowls with ingredients for chocolate chip mini muffins - flour, sugar, butter, sour cream, eggs, chocolate chips, milk, vanilla.

All purpose flour – Make sure to measure your flour accurately. Scoop into the measuring cup and then use a knife to level it off.
Baking Powder and Baking Soda – Both are used for helping to create fluffy and light muffins.
Salt – The salt is needed to help enhance all the flavors and give you a stand out muffin.
Ground Cinnamon – This adds a bit of warmth to the muffins.
Butter – If you use salted butter leave the salt out of the recipe. Otherwise reach for unsalted butter that is room temperature.
Granulated White Sugar – The perfect way to sweeten up these bite size muffins.
Eggs
Vanilla Extract
Sour Cream or Greek Yogurt – Either work for helping to give these muffins extra moisture. The sour cream makes them extra soft.
Buttermilk – If you do not have buttermilk you can mix 1 cup of milk with 1 tablespoon vinegar or lemon juice. Stir and let sit for 5 minutes.
Mini Chocolate Chips – My chips were semi sweet chocolate so it gives these muffins the perfect amount of chocolate flavor in each bite.

Variations/ Substitutions

Here are some changes you can make to this batch of chocolate chip mini muffins if you would like. This recipe uses basic ingredients that you might already have on hand in your pantry. Plus the swaps are basic ingredients as well.

1: Regular size muffins can be made my using a regular sized pan. Just cook the muffins a bit longer to ensure the muffins are fully cooked.
2: Sprinkle some coarse sugar or turbinado sugar on top of the muffins for a nice bakery style crunch factor.
3: Brown sugar can be swapped for regular white granulated sugar.
4: Swap out the vanilla extract for almond extract, orange extract or another fruit extract to give it a twist of flavor.
5: White chocolate chips, milk chocolate chips, etc can be swapped for the mini chocolate chips in the recipe.
6: Spray the muffin tins with cooking spray if you don’t want to add liners to the muffins.

How to Make this Mini Muffin Recipe

Step 1: Preheat the oven as directed and then place liners in a mini muffin pan. Or spray with cooking spray and set the pan to the side.

glass mixing bowl with flour and cinnamon.

Step 2: Next in a medium bowl, add the dry ingredients, and mix to combine. Set the flour mixture to the side.

big silver mixing bowl with sugar and butter.

Step 3: Next in a large bowl, using a mixer, cream the butter and sugar together for 2-3 minutes. You want the wet ingredients to be light and fluffy.

silver mixing bowl with creamed bowls and a raw egg.

woman's hand holding a glass bowl of sour cream over a silver mixing bowl.

Step 4: Add the eggs one at time, and add in the vanilla and the sour cream.

Step 5: Slowly add in the dry ingredients and alternate with buttermilk, ending with the buttermilk. Scrape down the sides with a rubber spatula or wooden spoon of the large mixing bowl to remove any stuck on batter and ensure it gets fully mixed.

24 mini muffin pan filled with chocolate chip muffin batter in white liners.

Step 6: Fold in the mini chips, and then spoon batter into the muffin tin.

24 Chocolate Chip Mini Muffins in the mini muffin pan.

Step 7: Bake as directed and then place the muffins on cooling wire rack.

closeup of a stack of chocolate chip mini muffins with one with a bite taken out.

Tips

Go right ahead and make a double batch of muffins if you want to serve a crowd. This is a fantastic baked goods for bake sales, gifting friends, or keeping on hand for grab-and-go snacks.
The muffins are done when you stick a toothpick in the center and it comes out clean of wet muffin batter.
Don’t over-mix the batter or it can make your muffins heavy.

Why are my chocolate chip muffins dry?

Muffins and other baked goods will usually become dry and dense if too much flour is used. That can easily happen if you don’t measure correctly. Or course using a food scale is the most accurate. But if you don’t own one, then it’s best to spoon the flour into a measuring cup and then level it off with the back of a butter knife.

FAQ’s

How to Store?

Store your muffins at room temperature in an airtight container. The delicious muffins can store for 4-5 days at room temperature. They are great for quick breakfasts, snacks, and more.

How to Freeze Muffins?

This muffin recipe can be frozen as well. Just place your muffins in a freezer bag or freezer container. Then freeze the muffins for 3-4 months. This is an easy recipe to make a double batch of. Then freeze half of them for later.

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