Tiny bites of sweetness is my kind of way to start the day. This recipe for moist Mini Chocolate Chip Muffins is quick, easy, & everyone will gobble them up.
Why this Bite-Sized Muffins with Chocolate Chips Recipe is the Best: The classic vanilla muffin recipe with mini semi-sweet chocolate chips isn't too sweet but just right.
Yes it is obvious I am a bit biased that good things come in small packages, but I am not wrong when it comes to this homemade muffin. They are irresistible for breakfast, brunch, lunch, snack, or dessert.
The vanilla base recipe for this starts the same way as my Mini Lemon Muffins with the mix-ins stirred in just before baking. This was inspired by my Mini Blueberry Muffin Recipe on this site. Ok, now we cook!
Ingredients
Here is everything you need to make these muffin bites. I prefer the rich deep flavor of semi-sweet chocolate but any mini chips will work - try dark, milk, or even white chocolate.
Here are the ingredients needed to make ....
- All-Purpose Flour - pantry staple
- Baking Powder - to help these rise for a fluffy light texture
- Eggs - at room temperature
- Salted Butter - softened at room temperature
- Sugar - granulated white sugar
- Whole Milk - makes these moist & rich
- Vanilla - subtle flavor for the muffin batter
- Semi Sweet Mini Chocolate Chips - the small sized morsels work best in this small muffin - any brand, Nestle, Guittard, Ghiradelli, etc
See the recipe card for quantities & substitutions/variations.
How to Make Mini Chocolate Chip Muffins
This homemade muffin batter is made from scratch, no cake mixes used. It is mixed all in one bowl and so easy to make that kids will love helping out.
Here are the easy steps for making bite-sized muffins with chocolate chips:
- Mix the Batter
- Bake, Cool, & Enjoy
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Mix the Batter
Before beginning make sure the eggs and butter are at room temperature so they mix easily and evenly. Also preheat the oven to 375°F.
In a medium mixing bowl add the eggs, butter, and sugar. Using a hand mixer, cream them until fluffy & soft for 3-4 minutes.
Finish the batter by adding the remaining ingredients except the chocolate chips. Mix on medium speed until incorporated & scrape down the sides as needed.
Add the chocolate chips and stir them in by hand with a wooden spoon or spatula.
Using a small spoon, fill the openings 90% full of a nonstick or sprayed mini muffin pan. Above is how each muffin should look before baking.
2 - Bake, Cool, & Enjoy
Once the oven is preheated, place the muffin pan in the center of the oven. Let them bake for 12-15 minutes.
Do NOT over bake. They will pale in color with just a bit of the edges and bottoms golden brown.
Let them cool for 3 minutes in the pan and then remove them to cool on a baking rack.
Place on a serving board, platter, or plate.
Serving & Storing Suggestions
Enjoy these once cool but still warm - no butter needed. Just pop them in your mouth & try not to eat them all yourself.
Store leftovers in an air-tight container for up to 3 days placed in a cool dry place. No refrigeration needed but these freeze well also for up to 30 days.
What to Serve with Mini Muffins : We love serving these buffet-style on holidays and for brunch on Mother's day. Pair them with Soft Scrambled Eggs & Toaster Oven Bacon.
My favorite is simply to serve with some fresh fruit or my Papaya Yogurt Boats. Easy peasy.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 Tip - DO NOT over bake, they cook fast and will dry out or be crumbly if cooked too long.
- Don't have a mini muffin pan, use a regular 12 muffin pan and bake at 400° for 20 minutes.
- These muffin bites are low-calorie; less than 150 calories which is great for a toddler snack, school lunch boxes, picky teens, or as a guilt-free dessert.
- Chop up a bar of chocolate into chunks instead of using mini morsels.
- Stir in 1 cup of your favorite chopped nuts for a fun variation.
- I love keeping a bag of mini chips in my pantry at all times to make these last minute or use for my favorite Homemade Toffee Recipe.
Mini Chocolate Chip Muffins
Equipment
- mini muffin pan
Ingredients
- 2 eggs room-temperature
- ½ cup salted butter softened
- 1 cup sugar
- 1 ¾ cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 10 ounce semi-sweet mini chocolate chips
Instructions
- Bring all ingredients to room temperature. This takes about 30-60 minutes.
- Preheat the oven to 375°F. Spray a mini muffin tin with nonstick spray if not using a nonstick pan.
- In a large mixing bowl place the eggs, sugar, and butter. Beat them on low using the hand mixer until they are creamed together.2 eggs, 1 cup sugar, ½ cup salted butter
- Next add the flour, baking powder, milk, and vanilla. Using the hand mixer, beat on medium to bring the batter together. Scrape the sides with a rubber spatula to be sure all ingredients are smooth and combined.1 ¾ cup all-purpose flour, 2 teaspoon baking powder, 1 teaspoon vanilla extract, ½ cup whole milk
- Fold in the chocolate chips, reserve some & set aside if you want to sprinkle a few on top later.10 ounce semi-sweet mini chocolate chips
- Using a teaspoon-sized spoon, add enough batter to fill each muffin opening about 90% full. Top with a few extra chocolate chips if desired.
- Bake them at 375° for 12-15 minutes. A toothpick inserted in the center should come out clean.
- Once done baking, let them cool for a few minutes in the pan. When cool enough to handle, remove each one carefully from the pan to continue cooling on a wire baking rack.
- Enjoy while warm or cool.
Notes
- Chocolate Chips - use mini or regular milk chocolate, dark chocolate, or a combination.
- Nuts - add 1 cup of your favorite chopped nuts if you wish to have some crunch.
-
To store homemade blueberry muffins, place them in an air-tight container with a lid. Leave the container on your kitchen counter in a cool location. (do not put it in the refrigerator). They will remain fresh and moist for up to 5 days.
- These muffins can be frozen for up to 30 days. It is best to double wrap them so they do not get freezer burn.
Nutrition
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