Mini Chocolate Chip Muffins Recipe — Bite-Sized, Moist Treats

These moist, tender mini chocolate chip muffins taste just as good as store-bought and are a must-bake for Little Bites fans.

Portable, crowd-pleasing, and easy to make, mini muffins are my go-to for grab-and-go breakfasts and snacks. These mini chocolate chip muffins deliver a soft, tender crumb with plenty of chocolate in every bite — perfect for lunchboxes, coffee breaks, or a quick sweet treat.

Why This Recipe Works

• Rich flavor — Packed with mini chocolate chips for a consistent burst of sweetness in every bite.
• Simple to prepare — Uses basic pantry ingredients and straightforward steps, so you can have a batch ready quickly.
• Versatile snack — Great for breakfast, snacks, or lunchboxes. Kids love them and they freeze well for later.

Ingredient Notes

• Flour — All-purpose flour gives the best texture for these muffins.
• Baking powder & baking soda — Both help the muffins rise; make sure they’re fresh for reliable lift.
• Salt — A small amount balances sweetness and enhances flavor.
• Sour cream — Adds tenderness and moisture and reacts with leaveners to improve rise; yogurt or buttermilk can be substituted.
• Milk — Whole milk contributes richness and moisture.
• Unsalted butter — Melted and cooled, it gives a buttery flavor; neutral oil or coconut oil can be swapped if needed.
• Eggs — Provide structure and moisture; use large eggs at room temperature.
• Sugar — Granulated sugar sweetens; a little brown sugar adds moisture and depth.
• Vanilla extract — Adds warm, aromatic flavor. Use pure vanilla if possible.
• Chocolate chips — Mini chips distribute evenly so every mini muffin gets chocolate.

Ingredient Swaps

If you want to adapt the recipe, here are safe substitutions:

• Use whole wheat or a 1:1 gluten-free flour blend instead of all-purpose for a different texture or to make it gluten-free.
• Swap sour cream for plain yogurt, Greek yogurt, or buttermilk.
• Replace butter with coconut oil or a neutral vegetable oil if you prefer.
• Substitute coconut sugar for granulated sugar, or use a liquid sweetener like honey or maple syrup (reduce other liquids slightly if using syrup).
• For a vegan version, use a chia or flax egg in place of the eggs and plant-based yogurt instead of sour cream.
• Try chopped dark chocolate for a more intense chocolate flavor instead of mini chips.

Step-by-Step Photos

Full ingredient amounts and instructions are in the recipe card below.

Start by whisking the dry ingredients in one bowl. In another, combine the wet ingredients and sugars. Add the dry mixture to the wet and fold until just combined, then fold in the chocolate chips.

Spoon the batter into a prepared mini muffin pan, filling each cup about 3/4 full. Bake at 375°F for 10–12 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

FAQs

Equipment

Recommended equipment makes the process easier:

• Large mixing bowls for dry and wet ingredients.
• Whisk for combining dry ingredients.
• Mini cupcake liners or nonstick spray to prevent sticking.
• 1 tablespoon cookie scoop for consistent portions.
• 24-cup mini muffin pan for baking.

Pro Tips / Recipe Notes

• Bring refrigerated ingredients to room temperature so the batter mixes evenly.
• Do not overmix the batter; stir until just combined to keep muffins tender.
• Use a 1-tablespoon scoop for uniform mini muffins and even bake times.
• Filling the cups to the top yields taller muffin tops and about 24 larger minis; filling 3/4 full makes 36 standard mini muffins.
• Let muffins cool in the pan a few minutes before transferring to a wire rack to avoid soggy bottoms.

Similar Recipes

If you try these mini chocolate chip muffins, please share how they turned out in the comments. Kids also love Oreo muffins as another fun option.

Mini Chocolate Chip Muffins

Ryan Beck

These moist and tender mini chocolate chip muffins taste just as good as store-bought, making them a must-make for fans of Little Bites!

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast

Cuisine American

Servings 36 muffins

Calories 67 kcal

Ingredients

• 1 cup all-purpose flour (125g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ¾ cup sour cream, at room temperature
• ¼ cup whole milk
• ¼ cup unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• ¼ cup granulated sugar
• 2 tablespoon light brown sugar
• 2 teaspoon vanilla extract
• ¾ cup mini chocolate chips

Instructions

• Preheat oven to 375°F. Spray a 24-count mini muffin pan with nonstick spray or line with mini cupcake liners. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, mix the sour cream, milk, melted butter, eggs, granulated sugar, brown sugar, and vanilla. Add the wet mixture to the dry ingredients and fold until just combined. Fold in the chocolate chips.
• Spoon batter into the prepared mini muffin pan, filling each cup about ¾ full.
• Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter if needed.

Video

Notes

• Bring refrigerated ingredients to room temperature so the batter mixes evenly.
• Avoid overmixing; fold until just combined to keep muffins tender.
• Use a 1-tablespoon scoop for consistent muffin sizes and even baking.
• Filling cups to the top yields taller muffin tops and about 24 muffins; filling ¾ full yields 36 minis.
• Test for doneness with a toothpick; it should come out clean or with a few moist crumbs.
• Cool muffins in the pan briefly before transferring to a wire rack to prevent soggy bottoms.

Nutrition

Serving: 1muffin
Calories: 67kcal
Carbohydrates: 8g
Protein: 1g
Fat: 3g
Sugar: 4g

Tried this recipe?
Leave a comment or mention @ChiselandFork and tag #chiselandfork on Instagram!