Mini Chocolate Chip Muffins
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These are the cutest Mini Chocolate Chip Muffins! Think of your favorite bakery style chocolate chip muffin but bite-sized, and no mixer is needed!
Is there anything better than a mini-sized version of something? These Mini Chocolate Chip Muffins are so fun to make and eat. They are perfect to pack to take on the go any time of day.
I think these mini muffins would be perfect for brunches, bake sales and let’s be honest, whenever you want a little sweet treat!
If you love mini things just as much as I do, be sure to check out my my Mini Quiche and Mini Brownie Bites while you’re here!
Why You’ll Love This Recipe
- You only need 13 simple pantry ingredients to make this easy chocolate chip muffin recipe.
- No need to pull out the hand mixer for these mini muffins, all you need is a whisk and a rubber spatula!
- These bite-sized chocolate chip muffins are so easy to whip up, they only take X minutes to make!
Ingredients Needed
This list is full of pantry staples! Find ingredient notes (including substitutions and swaps) below.
- Vegetable Oil: using oil will make these mini muffins extra moist! You can swap vegetable oil out for canola oil, grapeseed oil or even coconut oil.
- Greek Yogurt: I recommend using full-fat Greek yogurt, but you can use sour cream in a pinch.
- Chocolate Chips: I like to use mini chocolate chips since these are mini muffins! Regular chocolate chips might be too big for these muffins.
- Milk: I used full fat milk, but you can use any milk you have on hand.
- Butter: I prefer to use unsalted butter that way I can control the level of salt in the recipe. If you only have salted butter, use that and just omit the salt the recipe calls for.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Mini Chocolate Chip Muffins
This recipe is incredibly easy to make. You mix the dry & wet ingredients, add them together, and then add the chocolate chips. Follow along below.
In a bowl, whisk together the flour, baking powder baking soda, cinnamon and salt. Set aside.
In another bowl, whisk the melted butter with the oil, sugar, egg, vanilla extract, greek yogurt and milk.
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients and mix until just combined. Gently fold in the chocolate chips.
Fill each mini muffin tin about ¾ of the way full (about a tbsp of batter). Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted comes out clean.
Kelly’s Top Tip
Skip the muffin liners! Muffins always stick to the liners, so I prefer to use a quality non-stick pan and good non-stick spray, and my muffins always pop out perfectly! See my equipment recommendations below.
Recipe Substitutions and Variations
These mini muffins can be made a few different ways-
- Feel free to swap the greek yogurt with sour cream, they are interchangeable! You could use low-fat or non-fat greek yogurt as well.
- To make gluten free, swap flour with gluten-free all purpose flour like the one from King Arthur Flour.
- Swap the butter for vegan or plant based butter.
- Don’t want chocolate chips? Swap them for the same amount of finely diced bananas, strawberries, dried fruits, or even nuts!
- If you don’t have vegetable oil, you could use another neutral oil like canola or grapeseed. You could also used melted coconut oil.
My favorite (non-mini) muffin recipe is these Banana Blueberry Muffins!
Equipment Needed
A good quality mini muffin pan is key in this recipe – muffin pans can sometimes make or break how your muffins bake, so I always recommend USA pan as a brand, or just another light colored aluminum pan. USA pans have great durability, heat distribution, and are easy to clean!
Also I recommend using a non-stick spray that has flour in it, like this one on amazon! It makes sure your muffins pop out of the pan perfectly, with no sticking!
How To Store
Keep the mini chocolate chip muffins in an airtight container at room temperature for 4-5 days.
To freeze, place in a freezer safe bag and freeze for up to 2 months. Let thaw at room temperature before enjoying! You can also microwave them briefly to warm them up.
Can I make these mini muffins as regular muffins?
Yes, just bake the muffins in a regular sized muffin pan for 12-15 minutes at 375℉, or until a toothpick comes out clean!
More Favorite Muffin Recipes
Favorite Pairings
These are my favorite dishes to serve with mini chocolate chip muffins:
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below – I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
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Mini Chocolate Chip Muffins
Ingredients
- 1½ cups (187.5 g) all-purpose flour, spooned and leveled
- 1½ tsp (1.5 tsp) baking powder
- ¼ tsp (0.25 tsp) baking soda
- ¼ tsp (0.25 tsp) salt
- ½ tsp (0.5 tsp) cinnamon
- 2 tbsp (2 tbsp) unsalted butter, melted and cooled slightly
- 3 tbsp (3 tbsp) vegetable oil
- ½ cup (100 g) granulated sugar
- 1 (1) large egg, at room temperature
- ¾ tsp (0.75 tsp) vanilla extract
- ½ cup (118.29 ml) milk, at room temperature
- 2½ tbsp (2.5 tbsp) plain greek yogurt, at room temperature
- ½ cup (90 g) mini chocolate chips
Instructions
- Preheat to 375℉, grease a mini muffin tin or line with paper liners. Set aside.
- In a bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Set aside.1½ cups all-purpose flour, 1½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ½ tsp cinnamon
- In a separate large bowl, whisk together the melted butter, oil, sugar, egg, vanilla, milk, and greek yogurt.2 tbsp unsalted butter, 3 tbsp vegetable oil, ½ cup granulated sugar, 1 large egg, ¾ tsp vanilla extract, ½ cup milk, 2½ tbsp plain greek yogurt
- Use a rubber spatula to gently fold in the dry ingredients until just mixed, be careful not to over mix. Fold in the chocolate chips.½ cup mini chocolate chips
- Fill each mini muffin tin about ¾ of the way. Bake for 9-11 minutes, or until a toothpick comes out clean.
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My new favorite!
Happy to hear this, Bill! Thanks for giving the recipe a try!