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Two Chocolate Chip Mini Muffins stacked together with the top muffin sliced in half.

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.