Mini Chocolate Chip Muffins

By: Diana Posted: 1/14/25

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Soft and fluffy Mini Chocolate Chip Muffins are so simple to make with just 12 common baking ingredients. Loaded with chocolate chips, they make the perfect bite-sized breakfast or snack!

a scalloped white plate holding stacked mini muffins with chocolate chips. in the background, out of focus, is a glass of milk and a red and white checked towel.

Muffins are a regular treat around my house. I love having bakery-style muffins available for a grab-and-go breakfast or an afternoon treat, and these mini Chocolate Chip Muffins are perfect for solving any snacky craving.

This recipe makes 24 mini muffins, but you might want to double the recipe. They’ll disappear quickly once they come out of the oven, especially because they are perfectly sized for little hands!

Mini chocolate chip muffins also freeze well, so you can pop a few into lunchboxes in the morning, or quickly thaw them out in the microwave whenever you like.

While they aren’t necessarily health food, these muffins are way better and healthier than those sugary packaged chocolate chip mini muffins, and quick and simple to bake!

If you need more grab and go breakfast ideas, try my Baked Oatmeal Cups, protein-packed Breakfast Egg Muffins, or my Creamy Coffee Overnight Oats.

overhead view of a scalloped-edged plate holding chocolate chip mini muffins.

Mini Chocolate Chip Muffins recipe Highlights

Just Two Bowls – The standard method for making muffins has you whisk up the wet ingredients in one bowl and the dry ingredients in another. Combine the two and you have the perfect muffin batter! You’ll love making muffins because you won’t need a mixer and there will be very few dishes to wash when you’re finished.
Classic Chocolate Chip Flavor – The only thing better than chocolate chips muffins are these muffins with mini chocolate chips! Using smaller chips means that the chocolate is more evenly distributed so that there is some in every bite.
Quick to Bake – When you make muffins in a mini muffin pan, they only take 12-15 minutes to bake fully!

Key Ingredients

Here’s everything you need to make these mini chocolate chip muffins, plus some details about the most important ingredients:

Baking ingredients for mini chocolate chip muffins in small glass bowls, arranged on a marble surface.

Complete list of ingredients and amounts can be found in the recipe card below.

Flour: All-purpose flour is perfect in these muffins. Save the cake flour for a more complicated recipe!
Baking Powder and Baking Soda: Some of each gives the muffins lift as they bake, so that they have a fluffy texture.
Sour Cream: Choose regular full-fat sour cream. This adds moisture and flavor to the muffins.
Butter and Canola Oil: I tried this recipe a few different ways, and found that the texture was perfect when I used both types of fat. Since we’re only using about 2 tablespoons of butter for flavor, you can use either salted or unsalted butter.
Chocolate Chips: For mini muffins, you’ll want to use miniature chocolate chips. Regular sized chips will be too big.

How To Make Mini Chocolate Chip Muffins

A glass mixing bowl of flour. There is a wooden spoon in the bowl and it is sitting on a marble surface. — 1. **Mix the Dry Ingredients:** Combine flour, sugar, baking powder, baking soda, and salt.

a glass measuring cup with oil, eggs, butter, and sour cream in it, viewed from overhead. — 2. **Combine Wet Ingredients:** Add the rest of the ingredients (except chocolate chips) to a separate mixing bowl.

Wet ingredients for chocolate chip muffins mixed together inside a glass pyrex measuring cup with a metal fork. — 3. **Whisk to Combine.**

Wet ingredients added to dry ingredients for muffin batter in a glass mixing bowl, stirred with a large wooden spoon. — 4. **Add the Wet to the Dry** and stir gently just until incorporated.

Mini chocolate chips added to a glass bowl of muffin batter that is sitting on a marble surface. — 5. **Fold** in the chocolate chips.

overhead shot of a 24 space mini muffin tin lined with papers that are filled with chocolate chip muffin batter. — 6. **Divide** the muffin batter evenly among 24 lined mini muffin cups.

closeup of baked chocolate chip mini muffins in a metal muffin pan. — 7. **Bake** in a preheated oven for 12-15 minutes.

chocolate chip mini muffins in paper liners, on a wire rack to cool. — 8. **Cool** in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Tips

For extra flavor, add up to ¼ teaspoon almond extract.
The sour cream in this recipe can be replaced with the same amount of Greek yogurt. You’ll get the same delicious texture with just a little bit of extra protein!
Use room temperature ingredients. Let the egg, sour cream, and milk sit out for a bit so that they are at room temperature when you start mixing. The batter will be extra smooth and well mixed this way.
Avoid overmixing. Stir the dry ingredients into the wet ingredients just enough to moisten everything, and then stop! Overmixing will make the muffins flat and tough.
Other mix-ins: Try adding chopped nuts, shredded coconut, or chopped dried fruit along with the chocolate chips.

closeup of a platter of mini muffins. One has a bite taken to show the airy texture and chocolate chips inside.

Storing Tips

Chocolate Chip Mini muffins can be stored in an airtight container at room temperature for up to 3 days.

For longer storage, keep these mini muffins in the freezer for up to 3 months. Try to remove as much air from the bag as possible.

From the freezer, they’re easy to pop into lunchboxes, and they’ll thaw by the time you’re ready to eat! You can also thaw frozen mini muffins in the microwave. They take 10-30 seconds, depending on your machine.

More Recipes to Make with Chocolate Chips

Everything tastes just a little bit better when you add some chocolate! Try some of my favorite chocolate chips desserts.

mini chocolate chip muffins spread out on a marble counter next to a red and white checked towel.

Recipe FAQs

How many mini muffins is in a serving?

That can depend! In the recipe card below, I give nutrition information per mini muffin, so you can eat as many as make sense for you as a serving.

In general, 2 or 3 mini muffins is a good-sized serving and makes for a satisfying breakfast sweet treat or a snack.

Can I use this recipe to make regular chocolate chip muffins?

I haven’t fully tested this yet, but I do expect that you can divide this batter into 12 regular-sized muffins. Increase the bake time as needed so that they cook fully.

How do you know if muffins are done?

Test muffins the same way you would test a cake or cupcakes for doneness, with a toothpick. When a toothpick inserted into the center of the cupcakes comes out clean, they’re ready!

Can I use standard chocolate chips in mini muffins?

I don’t suggest using regular-sized chocolate chips in this recipe. They’re simply too big for these miniature muffins. Mini chocolate chips are scaled perfectly for mini desserts.