Chocolate Chip Mini Muffins

These sweet Chocolate Chip Mini Muffins are full of chocolate chips in a delicious batter that comes together easily in just a few minutes. These muffins are the perfect bite size treat to start your day or to enjoy anytime. 

Is there anything better than a homemade muffin? It’s like having dessert for breakfast. Just a little something sweet to start the day. I love to make muffins from scratch to serve with breakfast when we have guests for breakfast or brunch. Some of our favorite muffin recipes are Blueberry Muffins and these Cinnamon Sugar Mini Muffins. Another of our favorite sweet breakfast treats are these Cinnamon Roll Blondies. 

How to make Chocolate Chip Mini Muffins:

Ingredients: 

• butter
• light brown sugar
• granulated sugar
• eggs
• all-purpose flour
• salt
• baking powder
• milk
• semi-sweet mini chocolate chips

Equipment:

• mini-muffin pan
• electric mixer
• mixing bowls
• whisk 
• silicone spatula 
• messing cups and spoons 

Instructions:

1. Prepare a 12 count mini muffin pan by treating it with non-stick cooking spray or line with mini paper baking liners. 

2. In a large bowl using an electric mixer on medium-high speed  beat together the butter, sugar, and brown sugar until it is light and creamy. This should take about 2-3 minutes. Set it aside.
3. In a separate mixing bowl whisk together the flour, salt, and baking powder. Set it aside.
4. Beat the eggs and vanilla into the butter-sugar mixture on medium-high speed until combined well.
5. Gently add half the dry mixture into the wet mixture stirring until the flour just disappears. Then mix in the milk followed by the second half of the flour mixture. Be careful to not over mix this can cause the muffins to be come dense. 
6. With a silicone spatula fold in the chocolate chips, reserving some for the tops of the muffins. Again minding to not over mix. 
7. Preheat the oven to 425° Set the batter aside to rest while the oven warms, 
8. When the oven reaches the correct temperature divide the batter between the muffin cups, filling almost to the top. Sprinkle the reserved chocolate chips on the top.
9. Bake in a preheated oven at 425° for 5 minutes. Then keep the muffins in the oven and reduce the temperature to 350° and bake for another 10-12 minutes or until the muffins turn golden brown on top and the toothpick inserted in the middle comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes before serving.

Substitutions and Variations: 

• You can use any milk in the recipe. However, if you use lower fat milk, your muffins will be less flavorful and moist comparatively.
• You can use white sugar if you don’t have brown sugar on hand.
• This recipe works for regular-sized muffins as well however the baking time/temperatures will differ. For Regular Sized Muffins: Bake in a preheated oven at 425° for 6 minutes, then keep the muffins in the oven and reduce the temperature to 375° and bake for another 14-16 minutes or until the muffins turn golden brown on top and the toothpick inserted in the middle comes out clean.

My tips for this recipe: 

• Letting the batter rest while preheating the oven will help the muffins to rise perfectly and form a beautiful dome shape.
• Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily in the batter.
• Baking muffins initially at 425 degrees will cause steam in the batter to release rapidly, this allows the muffins to form a beautiful dome. However, make sure you don’t bake them for more than 5-6 minutes at this temperature, otherwise the top and bottom might burn.

How to store: 

Room Temperature: Store in an air tight container or zip top bag. On the counter for up to three days.

Refrigerator: Store in the fridge sealed in a container or a zip top bag for up to five days.

Freezer: These mini muffins can frozen for around 2 months when stored properly in a heavy-duty freezer bag. To reheat, thaw them for 4-5 hours at room temperature and then bake them in a preheated oven at 350 degrees F for 4-5 minutes or until heated.

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Baking Y’all!

Susanne 

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Chocolate Chip Mini Muffins

These sweet Chocolate Chip Mini Muffins are full of chocolate chips in a delicious batter that comes together easily in just a few minutes. Wether you enjoy these for breakfast or dessert you’ll love these little treats.

Course Breakfast

Cuisine American

Keyword Breakfast Muffins, Breakfast Pastry, Chocolate Chip Mini Muffins, Mini Muffins

Prep Time 15 minutes

Cook Time 17 minutes

Cooling 5 minutes

Total Time 37 minutes

Servings 24 muffins

Calories 141 kcal

Susanne Susanne

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup light brown sugar
• 1/2 granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup semi-sweet mini chocolate chips

Instructions

1. Prepare a 12 count mini muffin pan by treating it with non-stick cooking spray or line with mini paper baking liners.
2. In a large bowl using an electric mixer on medium-high speed beat together the butter, sugar, and brown sugar until it is light and creamy. This should take about 2-3 minutes. Set it aside.
3. In a separate mixing bowl whisk together the flour, salt, and baking powder. Set it aside.
4. Beat the eggs and vanilla into the butter-sugar mixture on medium-high speed until combined well.
5. Gently add half the dry mixture into the wet mixture stirring until the flour just disappears. Then mix in the milk followed by the second half of the flour mixture. Be careful to not over mix this can cause the muffins to be come dense.
6. With a silicone spatula fold in the chocolate chips, reserving some for the tops of the muffins. Again minding to not over mix.
7. Preheat the oven to 425° Set the batter aside to rest while the oven warms.
8. When the oven reaches the correct temperature divide the batter between the muffin cups, filling almost to the top. Sprinkle the reserved chocolate chips on the top.
9. Bake in a preheated oven at 425° for 5 minutes. Then keep the muffins in the oven and reduce the temperature to 350° and bake for another 10-12 minutes or until the muffins turn golden brown

Recipe Notes

1. Letting the batter rest while preheating the oven will help the muffins to rise perfectly and form a beautiful dome shape.
2. Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily in the batter.
3. Baking muffins initially at 425 degrees will cause steam in the batter to release rapidly, this allows the muffins to form a beautiful dome. However, make sure you don’t bake them for more than 5-6 minutes at this temperature, otherwise the top and bottom might burn.
4. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

Nutrition Facts

Chocolate Chip Mini Muffins

Amount Per Serving (1 muffin)

Calories 141 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 25mg8%

Sodium 34mg1%

Potassium 107mg3%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 8g9%

Protein 2g4%

Vitamin A 150IU3%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.