These mini chocolate chip muffins are soft, fluffy, and loaded with chocolate in every bite. Made with simple ingredients and ready in under 30 minutes, they’re the perfect easy recipe for breakfast, lunchboxes, or a quick sweet snack.
I’m tempted to say that mini muffins are so ideal for a quick snack in between meals because of their convenient size. But in practice, I never eat just one mini muffin!
While these mini chocolate chip muffins are super easy to make, always read through the finer details in the recipe card below to ensure the best results.
BAKING TIP: Believe it or not, but there are quite a few key differences between cupcakes and muffins which I go into more detail here at Laura’s Bakery.
Preheat the oven, line the mini muffin pan with paper liners, and make the muffin batter according to the recipe directions.
BAKING TIP: Be careful not to overmix the batter or you will make the muffins dense.
Divide the batter among the liners, filling each one almost to the top. Sprinkle a few extra chocolate chips on top.
Bake in the center of the oven for 12-15 minutes, until the mini muffins are golden brown and baked through. Let them cool on a cooling rack before serving.
BAKING TIP: You can check for doneness by inserting a toothpick into the center of a mini muffin and it should come out clean. If it doesn’t, bake for a few extra minutes.
Let the chocolate chip mini muffins cool on a cooling rack before serving.
Store these muffins in an airtight container at room temperature for 3-4 days.
Yes, you can freeze these little muffins in the freezer for up to 3 months. Wrap them individually with plastic wrap or place them all in an airtight container. Place parchment paper in between so they don’t stick to each other. When you’re ready to enjoy them, thaw them at room temperature.
If you prefer your muffins warm, reheat from room temperature or from frozen in the microwave for 10-20 seconds.
These mini chocolate chip muffins are a cute and fun bite-size alternative to regular muffins like my Healthy Whole Wheat Chocolate Chip Muffins. While more muffin recipes get added to Laura’s Bakery, be sure to check out these scrumptious variations.
Yes, though mini chocolate chips distribute more evenly in these mini muffins. Regular chocolate chips work fine, but expect slightly chunkier bites.
I haven’t tried making these muffins gluten-free, but there’s no reason it shouldn’t work with a gluten-free flour.
Absolutely, but you’ll need to adjust the bake time. Bake the muffins for about 18-22 minutes, until a toothpick comes out clean.
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