Easy Chocolate Chip Mini Muffins

These are the little muffins that disappear faster than I can say “please save two for school lunches.” Tiny, soft, buttery on the inside with a faintly crisp muffin top and just enough melty chocolate to make you feel like you got away with dessert for breakfast. They’re simple, one-bowl-ish, and you don’t need fancy anything—just a whisk, a bowl, and a mini muffin pan that’s probably hiding behind your sheet pans.

On Saturday mornings, I swear I wake up to the sound of the muffin tin clanking. My husband swears he’s “just preheating” but we both know he’s trying to stake out the corner muffins. The kids? They count chips. Actual negotiations happen. You get three, I get four, and someone always sneaks the last one when I turn around to find the camera. These have become our “throw in the oven before errands” snack, and also the “we have people coming in 30 minutes and the house smells like socks” trick. Works every time.

How to Make It

Preheat your oven to 375°F and grease a 24-cup mini muffin pan (or line it, but grease gives you those caramelized edges). In a big bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. No lumps, no drama.

In a measuring cup, whisk 1 large egg, 1/2 cup milk, 1/4 cup plain yogurt or sour cream, 1/3 cup neutral oil (or melted butter if you’re feeling extra), and 1 teaspoon vanilla. Pour the wet into the dry and fold it together gently—like three-quarters of the way combined. It’s okay if it’s streaky; we’re not making cake batter. Fold in 3/4 cup mini chocolate chips and stop as soon as they look evenly spread. Batter should be thick and scoopable.

Scoop into the pan, about 3/4 full. If you want bakery tops, sprinkle a few extra chips on each and a whisper of coarse sugar. Bake 10–12 minutes until the tops are set and springy, and a toothpick comes out with just a smudge of melted chocolate. Let them sit in the pan for 5 minutes (they finish setting), then pop them onto a rack. Try to wait until they don’t scorch your mouth. I never do.

Yield: about 24 mini muffins. Active time: 10 minutes. Bake time: 10–12 minutes. Cool just enough so nobody cries.

✔Ingredient Notes

– All-Purpose Flour: Keeps things light. Spoon and level so you don’t pack it in and wind up with bricks. I’ve done that. Don’t recommend.
– Sugar: 1/2 cup is sweet but not cloying. You can trim it by a tablespoon or two if you like. Coarse sugar on top = tiny sparkle.
– Yogurt or Sour Cream: The secret to a tender crumb. It adds moisture and a little tang; skip it and they’ll still work, just a touch drier.
– Oil vs. Melted Butter: Oil = super moist; butter = richer flavor. I swap depending on my mood (and dish pile).
– Milk: Any dairy milk works. Oat or almond milk also fine—just pick unsweetened so you’re in control.
– Egg: Holds it all together. Room temp if you remember; fridge-cold if you don’t. They’re forgiving.
– Leaveners (Baking Powder + Soda): That tiny soda boost helps with the yogurt’s acidity. If you ditch the yogurt, keep the powder and you’re still good.
– Chocolate Chips: Mini chips distribute better in mini muffins. Regular chips work too; they just make little lava pockets (not mad).

✔Recipe Steps

1. Preheat oven to 375°F and grease or line a 24-cup mini muffin pan.
2. Whisk 1 1/4 cups flour, 1/2 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt in a bowl.
3. Whisk 1 egg, 1/2 cup milk, 1/4 cup yogurt, 1/3 cup oil (or melted butter), and 1 tsp vanilla in a measuring cup.
4. Pour wet into dry and fold until just combined; gently fold in 3/4 cup mini chocolate chips.
5. Portion batter to fill wells about 3/4 full; add extra chips or coarse sugar on top if you like.
6. Bake 10–12 minutes until set and lightly golden; cool 5 minutes in pan, then transfer to a rack.

What to Serve It With

– Hot coffee or a very cold glass of milk (the classic).
– Yogurt and fruit for a “look, I’m balanced” breakfast.
– A smear of peanut butter when you’re running out the door.
– After-school apple slices so you feel like a responsible adult.

✔Tips & Mistakes

– Don’t overmix. Streaks in the batter are fine; overworking = tough muffins.
– If your muffins bake flat, your leaveners might be tired. Check the dates.
– Pan sticking? Let them rest 5 minutes, then twist gently with a butter knife.
– For extra-domed tops, chill the filled pan 10 minutes before baking.
– Batter too thick? A tablespoon of milk fixes it. Too thin? Sprinkle in a teaspoon of flour.

✔Storage Tips

Room temp: Keep in an airtight container 2–3 days. I toss a little square of paper towel in there to absorb moisture so the tops stay perky.
Fridge: Not necessary, but they’ll last up to 5 days. They’re honestly tasty cold—like a chocolate-studded snack cake.
Freeze: Freeze on a sheet pan, then bag up to 2 months. Reheat 10–15 seconds in the microwave or 300°F for 5–6 minutes. Breakfast is solved.

✔Variations and Substitutions

– Half whole-wheat flour: Swap 1/2 cup of the AP for white whole wheat. Add a splash more milk if it’s stiff.
– Dairy-free: Use plant milk + neutral oil and a dairy-free yogurt or applesauce (2–3 tbsp). Works great.
– Gluten-free: A good 1:1 baking blend swaps in well. Let the batter rest 10 minutes before baking for best texture.
– Different chips: Butterscotch, white chocolate, or chopped chocolate bars—just aim for small pieces.
– Banana muffin twist: Sub 1/2 cup mashed ripe banana for the yogurt and half the milk; add cinnamon.
– Sweet tweaks: Maple syrup or honey works, but reduce milk by 1–2 tablespoons to keep the batter from getting loose.

Frequently Asked Questions

Easy Chocolate Chip Mini Muffins

Soft, buttery mini chocolate chip muffins that come together in one bowl—no mixer needed. Perfect for quick breakfasts, lunchboxes, or bite-size treats.

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Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ nonstick cooking spray for the pan
• ▢ 1.25 cup all-purpose flour
• ▢ 1.5 teaspoon baking powder
• ▢ 0.5 teaspoon fine salt
• ▢ 0.5 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 1 large egg
• ▢ 0.75 cup whole milk room temperature
• ▢ 0.33 cup vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ 0.75 cup mini chocolate chips

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan or line with mini paper liners.
• In a large bowl, whisk flour, baking powder, and salt until combined.
• Add granulated sugar and brown sugar to the bowl and whisk to break up any lumps.
• In a separate bowl or measuring cup, whisk egg, milk, oil, and vanilla until smooth.
• Pour wet ingredients into the dry ingredients and stir gently with a spatula just until no dry streaks remain. Do not overmix.
• Fold in the mini chocolate chips.
• Divide batter evenly among muffin cups, filling each about 0.75 full.
• Bake for 10 to 12 minutes, or until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs.
• Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For taller, bakery-style tops, let the batter rest for 10 minutes before baking. You can substitute melted unsalted butter for the oil for a richer flavor.