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Have a craving for something that’s just a little sweet? Chocolate chip mini muffins make an ideal morning snack or an after-dinner treat – or any time in between!
These are delicious muffins that are light and fluffy and have the perfect size for a quick snack or breakfast to go. We also love this Cranberry Walnut Bread with our coffee in the morning!
Plus, these mini muffins are so easy to make. That’s why this is one of my favorite mini chocolate chip muffins recipes!
🖤 Why We Love this Recipe
If you can measure ingredients, you can succeed with this recipe. It’s just a matter of mixing and baking. Seriously, it doesn’t get easier than that!
Mixing it up is so much easier with the mini chocolate chips over regular size chocolate chips because they can be stirred in evenly throughout the muffin batter.
With both baking soda and baking powder, these muffins end up with a light and fluffy texture that makes them irresistible. You’ll need to keep them in an airtight container to stay fresh, but they taste so good, you may not have any left over to put away!
📋 What Goes Into This Recipe
1 Buttermilk. Although you can use regular milk instead, buttermilk adds flavor that helps offset the sweetness of the chocolate chips. It also helps interact with the baking powder and baking soda to help make these muffins soft and fluffy.
2 Sour cream. It may seem like an odd ingredient, but mixing in a tiny bit of sour cream adds a richness to the batter. It also helps keep these little muffins moist instead of drying out.
3 Mini chocolate chips. It’s important to use mini chocolate chips instead of full-size ones for this recipe because larger chocolate chips can be too much of a good thing. You want this to have the perfect blend of chocolate and muffin and not have either one overpower the other.
See recipe card for quantities and full directions.
👩🏻🍳 How to Make these Mini Muffins
Step 1: Preheat the oven to 400F.
Step 2: Either grease the cups for a mini muffin pan with cooking spray or place mini cupcake paper liners in each cup of a mini muffin tin. Set the pan aside.
Step 3: In a medium bowl, blend together the dry ingredients of flour, baking powder, baking soda, salt, and cinnamon.
Step 4: In a large bowl, cream together the butter and sugar until fluffy.
Step 5: Stir in the eggs.
Step 6: Stir in vanilla.
Step 7: Add sour cream.
Step 8: Alternate adding the flour mixture and the buttermilk to the bowl with the butter and sugar mix. Stir until blended and break up any lumps, but do not over-mix.
Step 9: Fold in the chocolate chips, but hold back a tiny bit to sprinkle on top.
Step 10: Once the mini chocolate chips are folded in, scoop batter into the prepared mini muffin pan with cookie scoop or a rubber spatula.
Step 7: Sprinkle the top of each muffin tin cup with the remaining chocolate chips. Optional: Give each muffin a sprinkle of coarse sugar like we did.
Step 8: Bake for 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean and the tops of the muffins are lightly browned.
Step 9: Cool for 10 minutes in the pan and then transfer to a wire rack. Serve warm or store in an airtight container once fully cooled.
Double Chocolate Muffins. Love chocolate? You can make this recipe into a double chocolate version. Add in ½ cup of unsweetened cocoa powder. If you find that the muffin batter is a bit dry, add a little extra buttermilk to compensate.
Cinnamon Sugar Muffins. Mix ⅓ cup of sugar and 2 tsp. cinnamon. Before baking, sprinkle the cinnamon sugar mixture on top of the muffins. This will bake up to make a crunchy crust on the muffin top.
Banana Chocolate Mini Muffins. Replace the sour cream or Greek yogurt with ¾ cup of over-ripe bananas. The combination of chocolate and banana is a flavor that goes great together.
Frequently Asked Questions
Either all-purpose flour or cake flour can be used for muffins. Whole wheat or bread flour will end up making the muffins tougher and isn’t recommended.
To make sure that your muffins don’t overflow the tin, only fill them about two-thirds to three-fourths of the way full.
Although it may be tempting to open the oven to check on the muffins while you are baking them, resist the urge. Opening the oven and letting a rush of cool air in can cause the muffins to fall, removing some of the fluffy texture that you’re trying to bake in.
Test your baking powder if it is old. Did you know that baking powder can lose its potency over time? To test if your baking powder still has the right stuff, mix a teaspoon of baking powder into a few tablespoons of hot water. If the water bubbles and fizzes, it is still active. If not, you should get some fresh baking powder.
You can use plain Greek yogurt if you don't like sour cream.
Don’t over-stir the muffin batter. Over mixing will make your muffins tough. That’s why you should combine the dry ingredients first, so you’re not having to try and mix them together while you’re adding the wet ingredients.
Have extra muffins that you’re not going to get to? Be sure to let them cool before storing. You can freeze muffins for up to three months. When you’re ready to eat them, thaw out at room temperature and then serve or microwave for 10 seconds to warm them up.
More Delicious Muffin Recipes
Chocolate Chip Mini Muffins
- Preheat the oven to 400F.
- Either grease the cups for a mini muffin pan with cooking spray or place mini cupcake paper liners in each cup of a mini muffin tin. Set the pan aside.
- In a medium bowl, blend together the dry ingredients of flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream together the butter and sugar until fluffy. Stir in the eggs, vanilla.
- Add sour cream.
- Alternate adding the flour mixture and the buttermilk to the bowl with the butter and sugar mix. Stir until blended and break up any lumps, but do not over-mix.
- Fold in the chocolate chips, but hold back a tiny bit to sprinkle on top.
- Once the mini chocolate chips are folded in, scoop batter into the prepared mini muffin pan with a rubber spatula.
- Sprinkle the top of each muffin tin cup with the remaining chocolate chips. Optional: Sprinkle each muffin with a little coarse sugar.
- Bake for 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean and the tops of the muffins are lightly browned.
- Cool for 10 minutes in the pan and then transfer to a wire rack. Serve warm or store in an airtight container once fully cooled.