Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Chocolate Chip Muffins

Mini Chocolate Chip Muffins

  • Author: Lina
  • Total Time: 25 minutes
  • Yield: 24 mini muffins 1x
  • Diet: Gluten Free

Description

Mini Chocolate Chip Muffins are irresistibly soft and fluffy, packed with gooey mini chocolate chips in every bite. Perfect for a quick breakfast, snack, or lunchbox treat, these easy-to-make muffins require just simple pantry ingredients and come together in under 30 minutes. Their small size is perfect for portion control and loved by kids and adults alike.

Ingredients

Scale

Dry Ingredients

  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 cup Sugar

Wet Ingredients

  • 1/2 cup Milk
  • 1 large Egg
  • 1/4 cup Unsalted Butter, melted
  • 1 teaspoon Vanilla Extract

Add-ins

  • 1/2 cup Mini Chocolate Chips

Instructions

  1. Prepare Your Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line it with mini paper liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and sugar to ensure even distribution of the leavening agent and sweetness.
  3. Combine Wet Ingredients: In another bowl, whisk the milk, melted butter, egg, and vanilla extract until well combined and smooth.
  4. Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Stir until just combined to keep muffins tender, avoiding overmixing.
  5. Add Chocolate Chips: Fold in the mini chocolate chips evenly into the batter so every muffin has chocolatey goodness.
  6. Fill Muffin Tin and Bake: Spoon the batter into each muffin cup, filling about 3/4 full. Bake for 12-15 minutes or until the tops turn golden and a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use room temperature ingredients for even mixing and fluffier muffins.
  • Do not overmix the batter to avoid tough, dense muffins.
  • Measure flour by spooning and leveling to maintain consistent texture.
  • Use silicone or non-stick muffin pans, or grease metal pans well for easy removal.
  • A pinch of salt can enhance sweetness and chocolate flavor.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 mini muffins
  • Calories: 120 kcal
  • Sugar: 8 g
  • Sodium: 90 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

Keywords: mini chocolate chip muffins, easy muffins, quick breakfast, kid-friendly snack, small muffins, chocolate chip baking

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbylina.com/mini-chocolate-chip-muffins/