Chocolate chip mini muffins are the perfect on-the-go snack or bite sized dessert. Filled with mini chocolate chips and topped with turbinado sugar, these muffins are made from scratch and come together in a single bowl.
If you've got a bit of a sweet tooth, you're going to love these chocolate chip mini muffins. They've got the perfect amount of rich chocolatey flavor and taste great with a cup of coffee or glass of cold milk!
Mini muffins make a great snack, on-the-go treat, or small dessert. Plus, this recipe is easy to customize with your favorite mix-ins, like nuts or dried fruits.
Ingredients and substitutions
- Sugars - You'll need granulated sugar for this recipe. Sugar not only adds sweetness, but also helps keep your mini muffins moist.
- Butter - Butter not only adds flavor but also moisture to your muffins. Unsalted butter and the listed salt can be substituted with salted butter if needed.
- Egg - One large egg adds stability, structure, and moisture to your muffins.
- Milk - I recommend using whole milk because it contains the most fat, which keeps your muffins moist. Whole milk can be substituted with any milk you have on hand (skim, 1%, almond milk) if needed.
- Vanilla extract - Just a hint of vanilla adds depth of flavor.
- Flour - I have only tested this recipe using all-purpose flour. If you need to bake using a different type of flour, I recommend searching for a recipe that is written for the type of flour you have on hand.
- Leavening agent - You'll need baking powder for this recipe, not baking soda. The two are not interchangeable.
- Salt - Salt enhances the flavor of the rest of the ingredients without making the recipe "salty". I don't recommend omitting the listed salt in the recipe unless you're using salted butter.
- Chocolate chips - I recommend using mini chocolate chips for best texture. Standard chocolate chips can be a little large for mini muffins. Chocolate chips could also be substituted with chopped pecans or walnuts.
- Turbinado sugar - Optional, but adds a nice little crunchy crust to the top of your mini muffins. Turbinado sugar could be substituted with granulated sugar if desired.
Tips and tricks
Don't overmix the batter - Stir your ingredients by hand until they are just incorporated, then stop mixing. Try to not to over-mix your batter. If the batter is mixed too much after the flour is added, the gluten can become overworked, leading to a tough muffin.
Don't overfill the muffin pan - Take care not to overfill your muffin pan. This won't necessarily make larger or taller muffins. The batter can spill over while baking and create a mess.
Use liners or butter - Line your pan with paper liners or generously grease your muffin pan beforehand. If you've never made muffins without liners before, I'd err on the side of caution and use liners instead. Muffins stuck in a muffin pan can be a huge hassle to clean up. I don't recommend greasing the pan unless you know and trust the pan you're using.
Don't skip the sugar crust - I like to top my muffins with a sprinkle of turbinado sugar. If you don't have turbinado sugar on hand, granulated sugar will also do the trick. Adding sugar to the tops of your muffins before they bake gives them a crunchy sugar crust.
Take care not to overbake - Overbaking creates dry muffins. Ovens can run hotter and colder than the next, and your muffins may be done sooner than mine. I recommend relying on visual cues instead of baking time.
Frequently asked questions
This recipe makes 24 mini muffins, or about 8 standard size muffins. To make mini muffins, you'll need a mini muffin pan, like one of these:
- Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup
- USA Pan Bakeware Mini Cupcake and Muffin Pan, 24 Well
I'd suggest using mini muffin liners or giving your pan a thin coating of butter before adding your muffin batter. Even in my nonstick pans, I like to use a thin layer of butter to make sure the muffins release from the pan easily.
One of the most common complaints I see in baking is that the recipe is followed "to a T" and the baked goods still turn out dry. Dry baked goods can happen for several reasons:
- Ingredients were substituted/omitted/reduced - The fats and sugar (butter, whole milk, eggs, milk, and granulated sugar) help keep your muffins moist. Using lower fat substitutions, reducing the sugar, or omitting an ingredient entirely will cause them to turn out dry.
- Too much flour was added to the recipe - Did your muffins turn out dry and bland? This is a sure sign that too much flour was added to the recipe. Either use a kitchen scale to weigh your flour accurately (which is how I measure flour and highly recommend to others), or spoon the flour into your measuring cup and level off with a knife. Scooping with the measuring cup directly from a bin of flour compacts it into the cup, adding up to 25% extra flour to the recipe.
- Muffins are overbaked - Baking muffins for too long will dry them out in the oven. Ovens are inconsistent and can run hotter or colder than the next oven. The time that worked for me may not work for you, so I recommend using other cues to tell when your muffins are done.
Here are three easy ways to test muffins for doneness:
- Gently press with one finger onto the top of a muffin. If it bounces back immediately, your muffins are done. If an indent is left, your muffins need more time.
- Insert a toothpick into the center of your largest muffin. If it's covered with batter, they're not done. If it's covered in crumbs or dry, your muffins are done.
- Use an instant-read thermometer. Muffins are done at about 205 degrees Fahrenheit in the center. This is the most reliable and exact method to test for doneness.
These muffins will keep for about 3 days or more in a tightly sealed container at room temperature.
Yes, baked muffins freeze well, up to 3 months in a tightly sealed, freezer-safe container. To thaw, transfer to the counter top to allow to come to room temperature for about an hour.
Chocolate Chip Mini Muffins
- 1 cup (120 g) all purpose flour
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon salt
- ⅓ cup (66 g) granulated sugar
- 1 large egg
- ⅓ cup (57 g) whole milk
- ¼ cup (57 g) unsalted butter, melted
- ½ teaspoon vanilla extract
- ¾ cup (133 g) mini chocolate chips
- 2 tablespoons (23 g) turbinado sugar, optional
- Preheat oven to 350 degrees Fahrenheit and butter or grease mini muffin pan. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, add sugar, egg, milk, butter, and vanilla extract. Mix until fully combined. Make a well in the center of your dry ingredients, add your wet ingredients, and stir until just incorporated. Scrape down the sides of the bowl, then add min chocolate chips and stir to combine.
- Fill mini muffin tins halfway with batter. Optionally, sprinkle tops of muffins with turbinado sugar. Bake for about 11 to 13 minutes, or until the top of your muffins pop back when pressed down gently (or a toothpick inserted in the middle comes out with crumbs, not wet batter).
- Allow pan to cool for 2-3 minutes before removing muffins. Store cooled muffins in a sealed container.
- This recipe will make 24 mini muffins, or about 8 standard sized muffins. If making standard size muffins, bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
- Muffins will keep at room temperature in a sealed container for 3 days.
- Baked muffins can be stored in the freezer for up to 3 months, tightly wrapped in foil and stored in a freezer safe container.
- Turbinado sugar can be substituted with granulated sugar.