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    Home » Breakfast

    Mini Chocolate Chip Muffins

    Published: Apr 23, 2018 · Modified: Jul 10, 2020 by heather · This post may contain affiliate links

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    Mini Chocolate Chip Muffins are a great breakfast or snack. Bite sized muffins that taste just like a chocolate chip cookie. One of our family favorites!

    Chocolate chip mini muffins on table.

    I love anything that involves chocolate chips like this chocolate chip bundt cake or these German chocolate chip cookies. So naturally these mini chocolate chip muffins have a special place in my heart…and stomach. 

    I tend to gravitate towards making mini muffins because they are so easy to pop in your mouth. I feel like if I have 2 or 3 minis it isn’t as bad as 2 or 3 regular sized muffins.

    Why this recipe works

    • Bite size muffin great for on-the-go breakfast or afternoon snack.
    • Kid and adult friendly. Everyone loves these!

    chocolate chip muffin batter in muffin pan

    How to make mini chocolate chip muffins

    • Mix: Start by mixing together softened butter and sugar until it becomes nice and creamy. I use a hand mixer to combine the ingredients. *** You can replace the butter with the same amount of shortening if you prefer.
    • Add in egg, milk and vanilla.
    • Dry Ingredients: In a separate bowl, stir together flour, salt, baking soda and baking powder. Slowly add the dry ingredients to the butter mixture.
    • Using a spatula, stir in mini chocolate chips. You could use regular chocolate chips, just use fewer.
    • Bake: Scoop about 1 tablespoon of the mixture into prepared mini muffin tin and bake at 375 for 10-15 minutes. My oven is closer to 12-15 but I recommend checking them at the 10 minute time. You can insert a toothpick to see if it comes out clean or lightly touch the top of the chocolate chip muffins to see if they are done.

    chocolate chip muffins on a wire rack

    How to store

    Store: Let these completely cool and store in an airtight container for a week. 

    Freeze: Let completely cool. Place muffins in airtight, freezer safe container for up to 3 months. Let thaw in the refrigerator and then microwave for about 30 seconds to heat.

    More delicious breakfast recipes

    • Orange pull-apart bread – Made with canned biscuits, sugar and orange zest. 
    • Lemon pull-apart bread – Lemon zest and a delicious frosting make this one yummy bread. 
    • Banana Bread Muffins – Banana bread in muffin form. 
    • Cinnamon Twists – Use puff pastry dough to make these tasty twists. 
    • Zucchini Bread – A family recipe that is always a crowd please. 
    • Coffee Cake – One of my favorite cakes. 

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thanks for being a part of Food Lovin’ Family!

    Tools Used in Making Mini Chocolate Chip Muffins:

    Wilton Mini Muffin Tin: This is the exact tin I use to make my mini muffins.

    Hand Mixer: I use this hand mixer to combine all of the ingredients. 

    Cooling Rack:  Love this all purpose cooling rack. 

    *** If you made this recipe, feel free to leave a star rating and comment below. 

    Chocolate chip mini muffins on table.
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    4 from 1 vote

    Mini Chocolate Chip Muffins

    Mini Chocolate Chip Muffins
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast, Snack
    Cuisine: American
    Servings: 24 muffins
    Calories: 167kcal
    Author: Heather

    Ingredients

    • 1 cup sugar
    • 1/2 cup butter, softened
    • 1 cup milk
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups mini chocolate chips

    Instructions

    • Preheat oven to 375 degrees F. Spray mini muffin pan with non-stick cooking spray. 
    • Mix softened butter and sugar together with an electric mixer until creamy.
    • Add in vanilla, milk and eggs. 
    • In a small bowl, stir together flour, salt, baking soda and baking powder. Gradually add dry ingredients to butter mixture. Mix until combined but be sure not to over mix.
    • Stir in mini chocolate chips.
    • Add one tablespoon of muffin mixture to each hole in prepared muffin pan. 
    • Bake for 10-12 minutes or until muffin tops are springy to the touch. 

    Nutrition

    Calories: 167kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 140mg | Potassium: 41mg | Sugar: 15g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.6mg
    Tried this recipe?Follow me @foodlovinfamily or tag #foodlovinfamily!

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    Comments

    1. Debbie

      May 14, 2018 at 5:12 pm

      4 stars
      The muffins are good but the recipe forgot how many eggs and when to put the milk in also how long to bake them

      Reply
      • heather

        May 14, 2018 at 9:53 pm

        I can’t believe I forgot the egg! Thanks for letting me know Debbie. The recipe should be fixed. Thanks for visiting!!

        Reply

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