These mini muffins are one of my son’s favorite snacks! Filled with chocolate chips, they’re moist, puffy, and easy to make with basic ingredients.
Let’s make mini muffins! These bite-size treats are moist, puffy, and studded with gooey, melty mini chocolate chips. The recipe calls for basic ingredients and is easy to make—easy enough that if you have mini-muffin-loving kids in your house, they can help bake!
These chocolate chip mini muffins have been one of my family’s go-to snacks for over a year. I developed the recipe because, well… I had gotten in the habit of buying store-bought mini muffins for my son Ollie when he was a toddler. But last summer, we started baking together every week, and I decided it was about time we made our own mini muffins from scratch. I adapted this recipe from my regular chocolate chip muffins, testing it several times to get the moisture level just right (mini muffins dry out faster than regular ones, turns out).
We can’t get enough of these homemade mini muffins these days. They’re fun to bake, fun to eat, and so much better than store-bought. I hope you love them too!
Mini Muffins Ingredients
Here’s what you’ll need to make this mini muffins recipe:
- All-purpose flour – Because of their small size, mini muffins dry out quickly in the oven, so make sure to spoon and level your flour so you don’t use too much. I also like these muffins with half whole wheat flour and half all-purpose.
- Baking powder, baking soda, and eggs – They help the muffins puff up as they bake.
- Cane sugar – For moisture and sweetness. Regular granulated sugar works here too.
- Milk – Any kind you like! I’ve made these with almond milk and whole milk and had great results both ways. I think oat milk would work well too.
- Whole milk Greek yogurt and vegetable oil – They add moisture and richness. Feel free to use sour cream in place of the yogurt if you don’t have any on hand. Melted butter, coconut oil, avocado oil, or olive oil would work well in place of the vegetable oil.
- Nutmeg – It’s the secret ingredient, if you ask me! It brings out the chocolate flavor, and it makes these muffins taste ever so slightly like Entenmann’s Little Bites, if you’ve ever had those.
- Vanilla extract – For warm depth of flavor.
- Mini chocolate chips – For gooey texture and rich chocolate flavor. I like dark chocolate chips here, but feel free to use any kind you like.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Chocolate Chip Mini Muffins
These chocolate chip mini muffins are super easy to make:
Start by making the batter. Mix together the wet ingredients in a large bowl and the dry ingredients in a medium one. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Tip: Don’t overmix the muffin batter in this step! Overmixing develops the gluten in the flour, making the muffins dense, not light and fluffy.
Then, divide the batter into 2 greased (24-cup) mini muffin pans. You’ll just need about a tablespoon for each muffin.
How Long to Bake Mini Muffins
These mini muffins bake for 10 to 13 minutes at 350°F. They’re ready when the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached.
- Tip: Be careful not to overbake the muffins. Because mini muffins are so small, they dry out quickly, and even a minute can be the difference between just-right muffins and overdone ones. Your tester should have a few crumbs attached—don’t wait for it to come out clean!
Let cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely. Enjoy!
Storage Tips
To store: Leftover muffins keep well in an airtight container at room temperature for up to 3 days.
To freeze: They also freeze well. Once cooled, seal them in an airtight container or bag and freeze for up to 3 months. Pop one in the microwave for about 15 seconds to thaw, or let sit at room temperature for 30 minutes or so.
More Muffin Recipes to Try
If you love this mini chocolate chip muffin recipe, try these homemade muffins next:
Chocolate Chip Mini Muffins
Serves 48
This mini muffins recipe is a perfect grab-and-go breakfast or after school snack. The muffins are moist, tender, and filled with gooey chocolate chips. They’re a great treat to make with kids—my son Ollie loves to mix the batter!
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Preheat the oven to 350°F and lightly oil or spray two (24-cup) mini muffin tins.
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In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and nutmeg.
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In a large bowl, whisk together the yogurt, eggs, milk, sugar, oil, and vanilla.
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Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in the chocolate chips.
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Evenly divide the batter among the prepared muffin tins, adding about 1 tablespoon to each muffin cup.
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Bake for 10 to 13 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.