Chocolate Chip Mini Muffins
Bite-sized bliss awaits with these irresistible Chocolate Chip Mini Muffins! Perfectly soft and fluffy, these tiny treats are loaded with rich, melty mini chocolate chips in every bite. Quick to make with just 10 minutes of prep time, this recipe combines pantry staples like all-purpose flour, brown sugar, and vanilla extract to create a delightful, crowd-pleasing snack or breakfast option. Each batch bakes up in only 12 minutes, making these mini muffins ideal for busy mornings, school lunchboxes, or a sweet afternoon pick-me-up. Serve them warm for maximum chocolatey goodness or store them for later—they’re freezer-friendly for extended enjoyment. Easy, portable, and absolutely scrumptious, these mini muffins will have you coming back for more!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 0.25 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 whole Large egg
- 0.75 cup Mini chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a mini muffin tin with mini muffin liners, or lightly grease the tin with cooking spray.
In a larger bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the milk, melted butter, vanilla extract, and egg until smooth and uniform.
Pour the wet ingredients into the bowl of dry ingredients, and gently mix with a spatula or spoon until just combined. Be careful not to overmix; the batter should still be a bit lumpy.
Gently fold in the mini chocolate chips until evenly distributed throughout the batter.
Using a small spoon or cookie scoop, fill each mini muffin cup about 3/4 full with batter.
Bake in the preheated oven for 10-12 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the chocolate chip mini muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 176.2 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
