Chocolate Chip Mini Muffins — Tiny, Tender & Easy

Warm, buttery Chocolate Chip Mini Muffins smell like childhood and vanish from the plate in minutes. This Chocolate Chip Mini Muffins recipe yields small, tender cakes with a lightly crisp top and melty pockets of chocolate. I refined this version after testing it 12 times with different mixing methods and chocolate sizes, and I settled on a quick technique that gives consistent results in a home kitchen. You’ll learn why a light hand, a short bake, and a chilled batter make the best tiny muffin every time. If you prefer a lighter take, try a reduced-sugar option in our lighter recipe, which swaps ingredients while keeping the same tender crumb.

Why This Recipe Works

Small size concentrates heat. Quick baking gives a crisp top and tender interior without drying the crumb.
Minimal mixing protects the muffin’s tender texture: overmixing develops gluten and makes muffins tough.
Chilled batter firms the batter so scoops are neat and the muffins rise evenly.
A twofold fat strategy—melted butter plus a touch of oil—gives flavor and keeps the crumb moist.
Using a mix of chocolate chip sizes creates both gooey pools and tiny chocolate specks in every bite.

Ingredients Breakdown

All-purpose flour 250 g (2 cups): The base provides structure. Spoon and level for accuracy. For a lighter crumb, use 225 g (1 3/4 cups) and add 25 g (1/4 cup) cake flour.
Granulated sugar 150 g (3/4 cup): Sweetness and tenderness. Reducing sugar by 25 g will give a less sweet muffin without changing bake time noticeably.
Light brown sugar 50 g (1/4 cup, packed): Adds moisture and a subtle caramel note.
Baking powder 10 g (2 tsp): Leavening. Make sure it’s fresh; old baking powder yields flat muffins.
Salt 4 g (3/4 tsp Diamond Crystal / 1/2 tsp Morton’s): Balances flavor. If you use Morton’s kosher salt, use 1/2 tsp.
Whole milk 240 ml (1 cup): Adds moisture and steam for lift. For slightly richer muffins, use buttermilk.
Large eggs 2 (about 100 g): Provide structure and richness. For an egg-free version, see Variations.
Unsalted butter, melted 85 g (6 tbsp): Flavor and tenderness. Use unsalted so you can control sodium.
Neutral oil 30 ml (2 tbsp): Keeps muffins moist longer than butter alone.
Vanilla extract 5 ml (1 tsp): Flavor enhancer.
Semi-sweet chocolate chips 175 g (1 cup): Use a mix of 1/2 cup mini chips and 1/2 cup regular chips for gooey melts and even chocolate distribution. Chopping 50 g of a good chocolate bar produces flavor you can’t get from chips alone.

Essential Equipment

Mini muffin pan (24-cup): Use a standard 24-cup mini pan for this yield. If you only have silicone pans, reduce bake time by 1–2 minutes.
Small cookie scoop (1 tbsp) or teaspoon: For uniform muffins and even baking.
Mixing bowls: One for dry, one for wet.
Whisk and rubber spatula: Whisk for dry ingredients, spatula for folding.
Cooling rack: Prevents soggy bottoms after baking.
Oven thermometer: Highly recommended to verify oven temperature; many ovens run hot or cool.
If you don’t have a mini muffin pan, a standard muffin pan will work—but expect 12 regular muffins and bake time will be longer. For more chocolate ideas, try our chocolate chip bundt cake for a crowd-sized dessert.

Step-by-Step Instructions

Prep time: 15 minutes | Cook time: 12 minutes per batch | Inactive time: 10 minutes (batter rest) | Total time: ~37 minutes | Makes: about 48 mini muffins (serving size: 2 muffins)

Step 1: Preheat and prep the pan

Preheat your oven to 180°C (350°F). Grease the mini muffin pan lightly or use paper liners. If you use liners, the bottoms brown a little less. Allow the oven to fully reach temperature, about 10 minutes; an oven thermometer helps.

Step 2: Combine dry ingredients

In a medium bowl whisk together 250 g (2 cups) all-purpose flour, 150 g (3/4 cup) granulated sugar, 50 g (1/4 cup) light brown sugar, 10 g (2 tsp) baking powder, and 4 g (3/4 tsp Diamond Crystal / 1/2 tsp Morton’s) salt. Whisk for 30 seconds to aerate and remove lumps.

Step 3: Mix wet ingredients

In a separate bowl whisk 240 ml (1 cup) whole milk, 2 large eggs (about 100 g), 85 g (6 tbsp) melted unsalted butter, 30 ml (2 tbsp) neutral oil, and 5 ml (1 tsp) vanilla until smooth. If your butter is very hot, let it cool for 1–2 minutes to avoid cooking the eggs.

Step 4: Combine wet and dry

Make a well in the dry ingredients and pour in the wet. Gently fold with a spatula until just combined — do not overmix; stop as soon as no dry flour is visible. The batter should be thick but spoonable. Fold in 175 g (1 cup) chocolate chips, reserving a few to press on top before baking. This step should take 20–30 seconds.

Step 5: Chill the batter briefly

Cover the bowl and chill the batter for 10 minutes. Chilling firms the batter, makes scooping neater, and yields a better dome when baked. This is a short inactive time that improves texture.

Step 6: Scoop and bake

Use a 1-tablespoon scoop to portion 1 tbsp (15 ml) of batter into each cup, filling about 2/3 full. Press a few extra chips on top of each muffin. Bake in the preheated 180°C (350°F) oven for 10–12 minutes, or until the tops are golden and a toothpick inserted near the center comes out with a few moist crumbs. Rotate the pan halfway if your oven has hotspots.

Step 7: Cool and finish

Let the muffins cool in the pan for 3 minutes, then transfer to a cooling rack to cool completely. This brief rest helps the crumb set and prevents soggy bottoms. Serve warm or at room temperature.

Expert Tips & Pro Techniques

Measure by weight for consistency. Weighing flour prevents dense, overpacked batter.
Common mistake: overmixing. Mix only until combined; a few streaks are fine. Overmixing makes muffins dense.
Use a two-size chip strategy: mini chips spread chocolate evenly; regular chips yield melty pockets. Chop some chocolate for deeper flavor.
Make-ahead: Bake, cool, and store in a single layer in an airtight container for up to 2 days. For longer storage, freeze as described below.
Professional trick for domes: Fill cups to 2/3, then give the pan a quick 1-inch drop on the counter to release air bubbles before baking.
If you want uniform tops, press extra batter into the center of each cup after the first minute of baking.
To crisp the tops after chilling in the fridge, bake one extra minute. Be careful—mini muffins brown fast.

Storage & Reheating

Refrigerator: Store completely cooled muffins in an airtight container for up to 3 days. Layer with parchment if stacking.
Freezer: Freeze in a single layer on a baking sheet until firm (about 1 hour), then transfer to a freezer-safe bag or airtight container. Freeze up to 3 months. Thaw at room temperature for 30–60 minutes.
Reheating: Warm in a 175°C (350°F) oven for 6–8 minutes from room temperature, or 10–12 minutes from frozen. For small batches, a toaster oven works well. Avoid microwaving for reheating more than 10–15 seconds; it makes crumbs gummy.

Variations & Substitutions

Egg-free version: Replace 2 eggs with 240 g (1 cup) plain yogurt + 1 tsp baking powder and mix gently. Expect a slightly denser texture and bake time unchanged.
Gluten-free: Use 250 g (2 cups) 1:1 gluten-free flour blend with 1/2 tsp xanthan gum if the blend doesn’t already contain it. Bake as directed; add 1–2 minutes if needed.
Chocolate-free or nutty: Replace chips with 100 g (1 cup) chopped toasted walnuts and 100 g (1/2 cup) raisins for a classic variation. Keep same batter and bake time.
Lower-sugar: Reduce granulated sugar to 120 g (2/3 cup) and increase vanilla to 1 1/2 tsp. Muffins will be slightly less brown on top.
Party-sized: For a crowd, double the recipe and bake in two pans. Keep to 24-cup mini pans for even timing. If baking full-size muffins, bake at 180°C (350°F) for 16–19 minutes.

Serving Suggestions & Pairings

Breakfast: Serve warm with a smear of butter and a cup of coffee or your favorite latte.
Snack box: Pair with fresh fruit and a small yogurt for packed lunches.
Party tray: Arrange with mini bagels and a fruit platter for a brunch buffet; contrast flavors with our holiday cookie ideas for a sweet table.
Dessert twist: Serve warm muffins with a scoop of vanilla ice cream and a drizzle of chocolate sauce; for a playful bread pudding, see our bread pudding adaptation using day-old muffins.
For more cookie-focused baking ideas, explore our best-ever chocolate chip cookies guide.

Nutrition Information
Serving size: 2 mini muffins | Makes: 24 servings (48 muffins total)
Per serving (approximate):

Calories: 210 kcal
Total Fat: 10 g
Saturated Fat: 5 g
Cholesterol: 50 mg
Sodium: 120 mg
Total Carbohydrates: 28 g
Dietary Fiber: 1 g
Sugars: 14 g
Protein: 3 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my mini muffins turn out dry?
A: Dry muffins usually mean overbaking or too much mixing. Bake only until a toothpick has moist crumbs and stop mixing when dry streaks vanish. Also check your oven temperature with a thermometer.

Q: Can I make this without eggs?
A: Yes. Use 240 g (1 cup) plain yogurt or a commercial egg replacer for two eggs. Expect a slightly denser result and similar bake time.

Q: Can I double this recipe?
A: Yes, double everything and bake in two pans. Make sure you have oven space for even airflow. Do not crowd pans; rotate if necessary.

Q: Can I prepare the batter the night before?
A: You can mix the batter up to 12 hours ahead and store it covered in the fridge. Bring it to room temperature for 15 minutes before scooping and bake as directed. Note: batter may thicken; adjust with 1 tbsp milk if needed.

Q: How long do these keep in the fridge?
A: Stored in an airtight container, they keep 2–3 days in the fridge. For longer storage, freeze up to 3 months.

Q: Why are my muffins sinking in the center?
A: Sinking often comes from underbaking, opening the oven door too early, or too much leavening. Check oven temp, avoid door opening in the first 8 minutes, and measure baking powder accurately.

Q: Can I use a different type of chocolate?
A: Yes. Dark chocolate adds intensity, while milk chocolate gives a sweeter bite. If you use high-cocoa chocolate, consider adding 1 tbsp more sugar for balance.

Conclusion

These mini muffins are a fast, crowd-pleasing recipe that scales well and holds up to make-ahead plans. For another tested home-style version, check the Allrecipes take on Chocolate Chip Mini Muffins, and for a playful copycat inspired by store-bought bites, see this Chocolate Chip Mini Muffins (Copycat Little Bites) recipe for ideas on shaping and texture.