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Delicious MINI CHOCOLATE CHIP MUFFINS, soft and packed with mini chocolate chips.

Mini Chocolate Chip Muffins

Mini Chocolate Chip Muffins are the perfect quick breakfast treat that everyone loves – soft, chocolatey, and easy to make!
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 24 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar
Wet Ingredients
  • 2 large Eggs
  • 1 cup Milk
  • 1/2 cup Neutral oil or melted butter
  • 1 teaspoon Vanilla extract
Chocolate Chips
  • 1 cup Mini chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan or use mini liners.
Mix Dry Ingredients
  1. In a medium bowl, stir together the flour, baking powder, and salt.
Mix Wet Ingredients
  1. In a larger bowl, whisk together the sugars and eggs, then whisk in the milk, oil (or melted butter), and vanilla extract until smooth.
Combine Ingredients
  1. Pour the dry ingredients into the wet ingredients and stir just until no flour streaks remain. The batter might be slightly lumpy. Fold in most of the mini chocolate chips, saving a handful for topping.
Fill and Bake
  1. Spoon the batter into the mini muffin cups, filling them about 3/4 full. Bake for 10 to 13 minutes, until the tops spring back lightly when tapped and a toothpick comes out clean or with a few moist crumbs.
  2. Let them cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

Store muffins at room temperature in an airtight container for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months. Reheat frozen muffins in the microwave for 15 to 25 seconds.