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These homemade Mini Chocolate Chip Muffins are tender, moist and beyond delicious. Studded with mini chocolate chips and flavored with a subtle hint of cinnamon, they’re the perfect bite sized dessert, afternoon snack, or just a quick breakfast on the go.
Table of Contents
Chocolate Chip Muffin Recipe
If you love chocolate chip cookies, you’ll fall in love with these little muffins at the very first bite. This recipe features a warm cinnamon and vanilla muffin that’s loaded with mini chocolate chips for plenty of chocolatey goodness! Though this is a from-scratch batter, it comes together in just 15 minutes using basic ingredients…ideal for first time bakers!
While regular-sized muffins are great, these mini chocolate chip muffins are the perfect bite sized grab-n-go snacks! When I’m in the baking mood, I also love making these easy Pumpkin Oatmeal Muffins, Kodiak Cakes Muffins and this Chocolate Chip Zucchini Bread.
💖 Why We Love this Recipe
- Easy muffin recipe that makes mini bakery-style chocolate chip muffins in your own home.
- Sour cream is a secret ingredient used to make these incredibly moist muffins.
- These cute little mini muffins are perfect for breakfast, lunch box snacks, parties, potlucks, or just as a bite-sized desserts.
🥄 Recommended Tools
- Mini Muffin Tin
- Mini Muffin Liners
- Large Mixing Bowl
- Medium Mixing Bowl
- Measuring Cups
- Measuring Spoons
🛒 What’s Need for Mini Bakery Style Chocolate Chip Muffins
- Unsalted butter -softened
- Granulated white sugar
- Vanilla extract
- Sour cream
- All purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Mini Chocolate Chips
How to Make Chocolate Chip Mini Muffins
Preheat oven to 400 degrees. Place mini cupcake paper liners in baking pan and set aside.
Step 1. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon, and set aside.
Step 2. In a large bowl, cream the butter and sugar until light and fluffy.
Step 3. Add eggs one at a time.
Step 4. Next, mix in the vanilla.
Step 5. Then, add in sour cream and mix well.
Step 6. Add the flour mixture and the buttermilk alternating and ending with the buttermilk. Break up any small lumps as you go.
Step 7. Using a rubber spatula, fold in the chocolate chips. Reserve some to sprinkle on top.
Step 8. Using a small cookie scoop, add the batter to the prepared mini muffin pan and bake for 10-12 minutes.
Step 9. Sprinkle the additional chocolate chips on top.
Step 10. Allow muffins to cool in pan for 10 minutes before removing to a wire rack to finish cooling.
Serve warm and enjoy!
Tips for Storing these Delicious Muffins
Store leftover muffins at room temperature in a covered container for up to a couple of days. You can also store them in the refrigerator in an airtight container for about 5 days.
For freezing, you’ll want to wrap the muffins in plastic wrap then slip them into a freezer bag. When stored properly, they will freeze beautifully for 3-4 months.
To thaw, just take out how many you need and set them right out on the counter until they’ve thawed enough for you to eat. If you want to reheat them, just toss the thawed muffins in the microwave for about 10-15 seconds.
Mini Muffins Recipe Variations and Add-ins
- Buttermilk: If you don’t want to buy a whole container of buttermilk just for these muffins, you can make your own using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or white vinegar. Of course, if you’re looking for other ways to use up store bought buttermilk, these Homemade Buttermilk Biscuits are hard to beat.
- Sour cream: If you prefer you can use nonfat Greek yogurt instead of the sour cream. Both provide the right amount of tangy balance to the muffins.
- Chocolate chips: When it comes to the types of chocolate chips, you can use any of your favorite. Semisweet chocolate chips will cut a little of the sweetness as compared to milk chocolate. For a super fun twist you could even use peanut butter chips or white chocolate chips.
- Chocolate batter: You can make these into chocolate chip chocolate muffins by adding a little unsweetened cocoa powder. You should only add about ¼ cup cocoa to give them a chocolatey flavor without altering the texture of the muffins.
- Nuts: Add a little crunch to these mini size muffins with finely chopped toasted pecan or walnuts. Be sure and chop them into little pieces, especially if making the mini version of these muffins.
You sure can! You’ll want to use regular chocolate chips instead of the mini ones so they will show up well in the batter.
You’ll also need to increase the bake time. For traditional size muffins, it will take between 18-20 minutes to bake, but because ovens tend to bake differently, start peeping at them to see if they are done after about 15 minutes
Why Do I Have Dry Muffins?
The key to moist and fluffy texture is to not overmix the muffin batter. Some recipes require you to use an electric hand mixer. But we have found that, when making homemade muffin recipes, simply whisking the dry ingredients together, then using a large spoon or rubber spatula to mix in the wet ingredients renders super moist and tender muffins every time.
Want More Breakfast Recipes
- Lemon Ricotta Pancakes
- Breakfast Casserole
- Triple Berry Breakfast Smoothie
- Mini Egg Muffins with Bacon and Potatoes
- Sugar Cookie Pancakes
- Stuffed Cream Cheese Crescent Rolls with Berries
- Homemade Blueberry Syrup
Mini Chocolate Chip Muffins
- Preheat oven to 400 degrees. Place mini cupcake paper liners in baking pan and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon, and set aside.2 1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon
- In a large bowl, cream the butter and sugar until light and fluffy.1/2 cup butter, 1 cup sugar
- Add eggs, vanilla and sour cream and mix well.2 eggs, 2 tsp vanilla extract, 1/4 cup sour cream
- Add the flour mixture and the buttermilk alternating and ending with the buttermilk. Break up any small lumps as you go.1 cup buttermilk
- Using a rubber spatula, fold in the chocolate chips reserving some to sprinkle on top.1 cup mini chocolate chips
- Using a small cookie scoop, add the batter to the prepared mini muffin pan and bake for 10-12 minutes.
- Sprinkle the additional chocolate chips on top, then allow muffins to cool in pan for 10 minutes before removing to a wire rack to finish cooling.
- Serve warm and enjoy!
- If you prefer you can use nonfat Greek yogurt instead of the sour cream. Both provide the right amount of tangy balance to the muffins.
- These can be made into traditional size muffins by using a regular muffin tin. Just use regular chocolate chips instead of mini ones (they’ll show up better in your muffins). You’ll also want to increase the baking time. They should take between 18-20 minutes but because ovens can vary, it’s best to check them after 15 minutes.