Enjoy these bite-sized Mini Chocolate Chip Muffins that are perfect for a quick and easy breakfast or snack. With just the right balance of sweetness and fluffiness, this Little Bites copycat recipe will surely satisfy your cravings!
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Muffins are one of my favorite things to bake and these Chocolate Chip Mini Muffins are no exception! Not only are they super fun and flavorful, but aren’t they just the cutest? So easy to pop a few in your mouth on the go, or to serve at a brunch! Of course, you can also make this recipe into regular sized muffins, but this mini size can be quite convenient for anytime! If you love mini muffins, also try my Banana Mini Muffin recipe, Strawberry Mini Muffins and Pecan Pie Mini Muffins for more great options!
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Why This Recipe Works
Not only does this muffin recipe come together using simple ingredients, but the flavor can’t be beat! Think soft, moist, and fluffy vanilla muffins studded with chocolate chips throughout. If you’ve ever tried the store bought packages of Little Debbie Bites, you know just how delicious they are and these are even better! Sure, I am bias, but give them a try, you’ll agree! Only about 10 minutes of prep time and 20 minutes from start to finish before you can have these ready to serve!
Ingredient Notes
Below is a brief overview of each ingredient needed to make these easy mini chocolate chip muffins! To see exact amounts and step by step directions, scroll to the printable recipe card below or click the “jump to recipe” button at the top!
- Flour– I use all purpose flour to keep these light and fluffy. If you want these gluten free, you can use gluten free flour at a 1:1 ratio.
- Sugar– white granulated sugar adds the perfect amount of sweetness throughout.
- Salt/ Baking Powder– this gives the mini chocolate chips muffins their rise and textures. Make sure your baking powder is fresh by changing it out every 6 months.
- Oil– I use vegetable oil, however, canola oil also works. This gives the muffins their moisture!
- Egg– you’ll need one large egg at room temperature as this holds the ingredients together and acts as a binder.
- Vanilla Extract– this gives the mini muffins their vanilla flavoring. Be sure to use pure vanilla extract versus imitation for most flavor.
- Milk– we use whole milk that has been brought to room temperature. Any type of milk including non-dairy options will work though.
- Chocolate Chips– semi sweet chocolate chips are my go to, however, any type works. Mini chocolate chips or regular size is great, use whichever you have on hand.
Making Homemade Mini Chocolate Chip Muffins
Prepare Pan– Preheat oven to 400 degrees and grease a mini muffin tin or line with paper liners. Combine Dry Ingredients– in a large bowl, combine the flour, sugar, salt, and baking powder.
Whisk Wet Ingredients– in a medium bowl, whisk together the oil, egg, vanilla, and milk. Slow combine the dry ingredient mixture into the wet ingredients and stir until just combined. PRO TIP: don’t over-mix. Stir until just combined as over-mixing results in a dry, dense muffin.
Fold in the Chocolate Chips– add in the chocolate chips and stir until incorporated. Spoon muffin batter into prepared mini muffin cups filling about ¾ full. PRO TIP: use an ice cream scoop or cookie dough scoop to transfer batter to muffin tray. This ensures each muffin is the same size and makes the process smooth.
Bake and Serve– place muffin tin into oven and bake for about 9-11 minutes, or until toothpick comes out clean when inserted in center. Allow to cool slightly on wire rack before serving.
Storage Tips
If storing leftover choc chip mini muffins, allow to fully cool before placing in an airtight container at room temperature up to 4 days or in the fridge up to 7 days. You can also place them in a freezer safe container or freezer bag up to 3 months. Allow to thaw by placing them at room temperature for a few hours before serving. You can warm them up in the microwave for about 20 seconds if you want the chocolate chips to be melted. PRO TIP: add a bit of butter on top when reheating for a tasty addition!
Frequently Asked Questions
Why do I need my ingredients to be at room temperature?
This allows the ingredients to combine together more evenly which requires less mixing and results in soft, fluffy and moist muffins every time.
Can I make Mini Chocolate Chips Muffins into regular size muffins?
Absolutely! Instead of about 24 mini muffins, you will get about 12 muffins. The only change you need to make is to increase the bake time from about 9-11 to 18-22 minutes.
What should I serve with these muffin bites?
We love popping a few in as a snack option, lunch box addition, or with some fresh fruit in the morning. My kids recently started making Greek yogurt bowls with fresh fruit and granola and adding a few of these on the side.
More Muffin Recipes to try
Death by Chocolate Chocolate Chip Muffins– the ULTIMATE muffin recipe! A double chocolate muffin recipe loaded with chocolate chips throughout! The sour cream keep these fudgy chocolate muffins moist and never dry! A chocolate lovers dream come true!
Banana Cream Cheese Muffins– moist, flavor packed, and include a mouth-watering cream cheese topping! Plus, they are ready to enjoy them in only 30 minutes!
Easy Blackberry Muffins– perfect for any time of day! Enjoy a simple, yet flavorful and moist muffin, packed with juicy blackberries throughout.
Snickerdoodle Apple Muffins– consist of a moist, flavorful muffin with chunks of tender apple throughout! Combined with a cinnamon sugar coating, these muffins are a Fall favorite!
Bakery Style Blueberry Streusel Muffins– packed with juicy blueberries and topped with a scrumptious streusel, these incredible bakery-style Blueberry Streusel Muffins are a cut above the rest.
If you try this Mini Chocolate Chip Muffins recipe, please rate the recipe and leave a comment below. Don’t forget to tag me on Instagram using @thecookinchicks so I can see what you’re baking!
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Easy Mini Chocolate Chip Muffin Recipe
Ingredients
- 1 ½ cups flour
- ¾ cup sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup chocolate chips (I used semi sweet, but any work)
Instructions
- Preheat oven to 400 degrees and grease a mini muffin pan.
- Combine the flour, sugar, salt, and baking powder in a large bowl.
- In a small bowl, combine the oil, egg, vanilla extract, and milk.
- Pour the wet mixture into the dry mixture and mix until just combined.
- Fold in the chocolate chips.
- Spoon batter into muffin tins, filling about ¾ full.
- Place muffin pan into oven and bake for about 9 minutes.
- Remove pan from oven and allow to cool slightly before removing from pan and enjoying!
Nutrition
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