Best Chocolate Chip Mini Muffins for Breakfast or Snacks
Moist chocolate chip mini muffins recipe that’s soft, fluffy, and filled with melty chocolate chips in every bite. These homemade mini muffins are perfect for breakfast, dessert, or a lunchbox treat. Quick to make, freezer-friendly, and irresistibly delicious, this kid-friendly recipe is ready in under 20 minutes!
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup melted butter or neutral oil
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
- Chocolate Chips:
- 1 cup mini chocolate chips semi-sweet preferred
- Pro Tip: Toss chips in 1 tablespoon of flour before adding to batter to prevent sinking.
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with mini muffin liners.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In another bowl, beat eggs with both sugars until light and fluffy. Add melted butter, milk, and vanilla; mix to combine.
- Combine Mixtures
- Gradually stir the dry mixture into the wet until just combined. Do not overmix. Gently fold in the chocolate chips.
- Fill and Bake
- Fill muffin cups ¾ full. Bake for 10–12 minutes or until a toothpick comes out clean.
- Cool & Serve
- Cool muffins slightly before removing from pan. Serve warm or at room temperature.
Notes
- For extra moisture, use buttermilk instead of regular milk.
- Sprinkle coarse sugar on top before baking for a light crunch.
- To make ahead: Freeze baked muffins for up to 3 months.
- To reheat: Microwave for 20 seconds or warm in a 300°F oven.