Mini Chocolate Chip Muffins

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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. 

Subscription Form – New Recipe

Save this recipe for later! Sign up to have this link sent directly to your inbox.

Mini Chocolate Chip Muffins stacked on plate

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.

Three muffins on white plate

💖 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.
  • Mini Muffin Tin
  • Mini Muffin Liners
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons

🛒 What’s Need for Mini Bakery Style Chocolate Chip Muffins

Ingredients for mini chocolate chip muffins
  • Unsalted butter -softened
  • Granulated white sugar
  • Eggs
  • Vanilla extract
  • Buttermilk
  • Sour cream
  • All purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • 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.

Dry ingredients for mini muffins in glass bowl

Step 2. In a large bowl, cream the butter and sugar until light and fluffy.

Butter and sugar in bowl

Step 3. Add eggs one at a time.

Mixing eggs into sugar and butter mixture

Step 4. Next, mix in the vanilla.

Vanilla and added to mini muffin batter

Step 5. Then, add in sour cream and mix well.

Sour cream for mini chocolate chip muffins

Step 6. Add the flour mixture and the buttermilk alternating and ending with the buttermilk. Break up any small lumps as you go.

Flour and buttermilk for mini chocolate chip muffins

Step 7. Using a rubber spatula, fold in the chocolate chips. Reserve some to sprinkle on top.

Chocolate chips for mini muffins

Step 8. Using a small cookie scoop, add the batter to the prepared mini muffin pan and bake for 10-12 minutes.

Chocolate chip muffin batter in mini muffin tin

Step 9. Sprinkle the additional chocolate chips on top.

Chocolate chips sprinkled on top of muffin batter

Step 10. Allow muffins to cool in pan for 10 minutes before removing to a wire rack to finish cooling.

Mini chocolate chip muffins baked in tin

Serve warm and enjoy!

Chocolate chip muffins in muffin tin

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 Chocolate Chip Muffins piled on top of each other

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.
Mini Chocolate Chip Muffins from above

Can I Make This Mini Muffin Recipe into Regular Sized 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

Muffin with wrapper pulled off

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.

Chocolate chip muffins with bite taken out

Want More Breakfast Recipes

Muffins on a plate with striped napkin
5 from 1 vote

Mini Chocolate Chip Muffins


Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Filled with sweet mini chocolate chips and just a hint of cinnamon, these homemade Mini Chocolate Chip Muffins are both easy and delicious! They're the perfect bite size treat for breakfast or brunch or a fun dessert for your next party.

Ingredients
 

  • 2 1/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup sour cream (can substitute nonfat Greek yogurt)
  • 1 cup buttermilk
  • 1 cup mini chocolate chips

Instructions

  • 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!

Notes

  • 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.

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 186IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

Did You Make This Recipe?

Share it with me on Instagram @funmoneymom and follow on Pinterest @funmoneymom for more!

Let’s be friends!

Did you love this post? Make sure to comment below and let me know your thoughts! And don’t forget to follow on your favorite social network below!

Fun in your inbox

Get the latest recipes, crafts and more straight to your inbox

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Similar Posts