Chocolate Chip Mini Muffins

Warm, tender, and studded with pockets of melty chocolate, these Chocolate Chip Mini Muffins are pure small-bite comfort. After testing this recipe eight times with different fats and flours, I landed on a batter that stays moist and yields soft domes every time. I developed the final ratios while teaching home bakers how to scale standard muffin recipes down without drying them out. The batter takes just 15 minutes to mix, and 10–12 minutes in the oven gives a golden top and evenly baked crumb. Read on for clear steps, troubleshooting tips, and ways to make these in advance for busy mornings or kid-friendly snacks. If you like larger cookie-style sweets, you might also enjoy our chocolate chip cookie cake for a shareable option.

Why this recipe works

Balanced wet-to-dry ratio keeps each muffin tender but not gummy. The extra egg white adds lift without excess fat.
A touch of oil with melted butter preserves flavor and keeps muffins moist on day two.
Baking at a moderately high temperature (200°C / 400°F) for the first 4 minutes, then reducing to 175°C (350°F) finishes the rise and prevents overbrowning.
Using a small scoop ensures uniform muffin size so all pieces bake evenly.
A quick toss of chips in flour prevents them from sinking to the bottom.

Ingredients breakdown

250 g (2 cups) all-purpose flour — gives structure. For a lighter crumb, sift before measuring.
150 g (3/4 cup) granulated sugar — sweetens and helps with browning. Brown sugar adds chew and deeper flavor if you prefer.
2 tsp (8 g) baking powder — main leavening. If using Diamond Crystal kosher salt, note it’s less dense; see salt note below.
1/2 tsp (2 g) baking soda — balances acidity and aids browning.
1/2 tsp (3 g) fine salt — enhances flavor. Use Diamond Crystal kosher salt for best volume; if using Morton’s, use half the amount (about 1/4 tsp).
113 g (1/2 cup) unsalted butter, melted, cooled — adds flavor and tenderizes. You can use neutral oil (115 ml / 1/2 cup) for a slightly softer crumb.
240 ml (1 cup) whole milk — hydrates and adds richness. Buttermilk (240 ml / 1 cup) will give a tang and slightly taller rise.
2 large eggs — provide structure and lift. For egg-free: use 2 tbsp (30 g) cornstarch + 240 ml (1 cup) additional milk substitute (see substitutions).
2 tsp (10 ml) vanilla extract — flavor booster.
180 g (1 cup) semisweet chocolate chips — chocolate pockets in every bite. Mini chips distribute more evenly; regular chips are fine.
Substitution notes: You can substitute Greek yogurt for some milk (replace 60 ml / 1/4 cup of milk with 60 g / 1/4 cup Greek yogurt), but expect a slightly tangier muffin. For a lower-sugar option, reduce sugar to 120 g (1/2 cup + 2 tbsp), but texture will be less tender.

Essential equipment

Mini muffin pan, 24–36 cups — standard mini pans hold ~1 tbsp batter each. If yours has 24 cups and you prefer more, fill slightly fuller; expect a 1–2 minute longer bake.
Small cookie scoop (about 1 tbsp / 15 ml) — ensures uniform size and even baking.
Mixing bowls — one for dry, one for wet ingredients.
Whisk and rubber spatula — whisk to aerate, spatula to fold.
Cooling rack — cools muffins quickly to prevent soggy bottoms.
Oven thermometer (recommended) — home ovens often run hot or cold; this ensures accurate baking.
If you don’t have a mini pan, a standard 12-cup muffin tin works; increase bake time to 16–20 minutes and expect 12 regular muffins rather than minis. For other mini baked treats, the same pan works well for mini chocolate peanut butter cups.

Step-by-step instructions

Serves 36 mini muffins. Prep time: 15 minutes. Cook time: 10–12 minutes. Inactive time: None. Total time: about 27 minutes.

Step 1: Preheat and prep the pan

Preheat your oven to 200°C (400°F) and position the rack in the center. Grease a 24–36 cup mini muffin tin or line with paper liners; for easy release, spray with nonstick spray. Allow the oven to fully preheat (about 10 minutes) before baking.

Step 2: Mix the dry ingredients

In a medium bowl whisk together 250 g (2 cups) all-purpose flour, 150 g (3/4 cup) granulated sugar, 2 tsp (8 g) baking powder, 1/2 tsp (2 g) baking soda, and 1/2 tsp (3 g) fine salt for 10–20 seconds. Make sure there are no lumps so the batter mixes quickly and evenly.

Step 3: Combine wet ingredients

In a separate large bowl whisk 113 g (1/2 cup) melted unsalted butter and 240 ml (1 cup) whole milk until combined, then whisk in 2 large eggs and 2 tsp (10 ml) vanilla extract. Mix for 20–30 seconds until smooth and glossy.

Step 4: Bring wet and dry together

Pour the dry ingredients into the wet and fold with a rubber spatula until just combined, about 8–10 strokes. Do not overmix — stop as soon as no dry flour is visible. Small lumps are fine and help keep muffins tender.

Step 5: Add chocolate chips

Toss 180 g (1 cup) chocolate chips with 1 tsp (2 g) of flour to coat, then gently fold them into the batter for 3–4 strokes. This prevents sinking and distributes chips evenly.

Step 6: Portion and first bake burst

Use a 1 tbsp (15 ml) scoop to fill each cup about 3/4 full; this is roughly 1 heaping scoop per muffin. Bake at 200°C (400°F) for 4 minutes to set the rise, then immediately reduce the oven temperature to 175°C (350°F) and bake an additional 6–8 minutes. Total bake time: 10–12 minutes. Muffins are done when the tops are golden and a toothpick inserted in the center comes out with moist crumbs, not wet batter.

Step 7: Cool and finish

Let muffins cool in the pan for 2–3 minutes, then transfer to a cooling rack to cool completely, about 15–20 minutes. Serve warm or at room temperature. Store cooled muffins in an airtight container once fully cool.

Expert Tips & Pro Techniques

Common mistake: overmixing gives a tough, domed top that splits. Fold gently and stop when flour streaks disappear.
Even-sized muffins bake uniformly. Use a mini scoop and level batter in each cup to avoid some being underdone.
Make-ahead: Bake, cool completely, then store in an airtight container in the fridge for up to 3 days, or freeze for longer (see storage). Reheat from frozen in a 160°C (325°F) oven for 8–10 minutes.
Professional trick for taller domes: give the pans a quick 2-second smack on the counter after filling to remove large air pockets, then bake immediately.
Chocolate distribution: use mini chips for every bite to have chocolate in each muffin without increasing chip weight.
Hot-spot guard: if your oven browns unevenly, rotate the pan halfway through the second bake phase (at the 3–4 minute mark).

Storage & reheating

Refrigerator: Store cooled muffins in an airtight container for 3–4 days. Separate layers with parchment to avoid sticking.
Freezer: Freeze in a single layer on a baking sheet until solid (1–2 hours), then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 30–60 minutes.
Reheating: Reheat from thawed in a 175°C (350°F) oven for 6–8 minutes, or from frozen for 10–12 minutes. Avoid microwaving for reheating unless you’re in a rush — microwaves make the crumb gummy and the exterior soft.

Variations & substitutions

Gluten-Free: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend (250 g). Add 1/2 tsp xanthan gum if your blend lacks it. Bake time increases by 1–2 minutes.
Dairy-Free: Swap butter for 115 ml (1/2 cup) neutral oil and milk for 240 ml (1 cup) unsweetened almond or oat milk. Use dairy-free chocolate chips.
Double Chocolate: Replace 40 g (1/3 cup) of the flour with 40 g (1/4 cup) Dutch-processed cocoa powder; increase sugar to 170 g (3/4 cup + 2 tbsp). Use mini chips. Bake time unchanged.
Lower-Sugar: Reduce granulated sugar to 120 g (1/2 cup + 2 tbsp). Expect a less tender crumb and lighter browning.
Eggless: For each egg, use 60 g (1/4 cup) applesauce or a flax egg (1 tbsp ground flax + 2.5 tbsp water per egg); muffins will be slightly denser and may need an extra minute of baking.

Serving suggestions & pairings

Breakfast box: Pack two muffins with Greek yogurt and fruit for a grab-and-go morning. Try alongside a cold brew or creamy latte.
Kid-friendly snack: Pair with carrot sticks and a small cheese stick for a balanced lunchbox.
Brunch spread: Serve warm with whipped honey butter and a pot of tea.
After-dinner treat: Plate warm with a scoop of mint chocolate chip ice cream for a nostalgic finish — or try our mint chocolate chip ice recipe for a homemade pairing.
For a playful board, include mini sandwiches and our chocolate mini donuts for variety.

Nutrition information
Per serving: 1 mini muffin. Makes 36 mini muffins.

Calories: 95 kcal
Total Fat: 5.0 g
Saturated Fat: 2.5 g
Cholesterol: 20 mg
Sodium: 95 mg
Total Carbohydrates: 11 g
Dietary Fiber: 0.5 g
Sugars: 6 g
Protein: 1.6 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently asked questions
Q: Why did my muffins turn out dry?
A: Dry muffins usually mean too much flour or too much baking time. Measure flour by weight (250 g) or spoon into cups and level. Reduce bake time by 1–2 minutes if your oven runs hot.

Q: Can I make this without eggs?
A: Yes. Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes) or 120 g (1/2 cup) applesauce. Expect a slightly denser crumb and add 1–2 minutes to bake time.

Q: Can I double this recipe?
A: Yes. Double all ingredients and bake in multiple pans. Rotate pans between racks halfway through baking for even color. Do not overcrowd the oven.

Q: Can I prepare this the night before?
A: You can mix the batter the night before and refrigerate in a covered bowl up to 12 hours. Let it sit at room temperature 20 minutes before scooping. Note: baking powder loses some lift if mixed too long before baking, so you may see slightly lower domes.

Q: How long do these keep in the fridge?
A: Stored in an airtight container, muffins keep 3–4 days in the refrigerator. For best texture, reheat briefly in the oven before serving.

Q: Why are my chocolate chips sinking?
A: Chips sink when batter is too thin or chips are uncoated. Toss chips with a teaspoon of flour before folding to help suspend them.

Q: Can I use jumbo muffin liners in a mini pan?
A: No — standard mini liners fit the wells. For a decorative presentation, place minis on a platter and add small paper cups under each after baking.

Conclusion

These small, crowd-pleasing bites bake fast and travel well — perfect for lunchboxes, parties, and busy mornings. For a different take on tiny chocolate treats, compare techniques with the Allrecipes Chocolate Chip Mini Muffins recipe, and for a copycat Little Bites-style version, see this tested Chocolate Chip Mini Muffins (Copycat Little Bites). Enjoy baking, and remember small changes to mixing and bake time make a big difference in texture.