If you’re looking for a treat that’s quick to make, perfectly portioned, and loved by all ages, these Easy Mini Chocolate Chip Muffins – Soft & Sweet are exactly what you need. Tender, fluffy, and filled with melty chocolate chips, they’re ideal for breakfast, lunchboxes, after-school snacks, or a simple dessert. Best of all, they come together with pantry staples and bake in minutes.
Table of Contents
Why You’ll Love These Easy Mini Chocolate Chip Muffins
There’s a reason mini muffins are such a hit—they’re cute, convenient, and easy to enjoy anytime.
First, these muffins are soft and moist with a light crumb that stays tender for days. Using oil (or melted butter) keeps them from drying out, even after reheating.
Second, they’re perfectly portioned. Mini muffins are great for kids, sharing, or anyone who wants a sweet bite without committing to a full-sized muffin.
Finally, this recipe is simple and flexible. You can mix it by hand, customize the sweetness, swap ingredients to fit dietary needs, and freeze extras for busy mornings. It’s a dependable recipe you’ll turn to again and again.
Ingredients for Mini Chocolate Chip Muffins
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup milk
- ⅓ cup vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins
- ¾ cup mini chocolate chips
Ingredient Notes & Substitutions
- Flour: All-purpose flour works best. For a slightly heartier texture, you can replace up to ¼ cup with whole wheat flour.
- Sugar: These muffins are gently sweet. You can reduce the sugar slightly for breakfast-style muffins.
- Oil vs. Butter: Oil makes the muffins extra moist, while melted butter adds a richer flavor. Both work well.
- Milk: Any milk works, including almond, oat, or soy milk.
- Chocolate chips: Mini chips distribute more evenly, but regular chips can be chopped if needed.
Step-by-Step Instructions
Step 1 – Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan or line it with paper liners.
Step 2 – Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This helps ensure the muffins rise evenly.
Step 3 – Mix Wet Ingredients
In a separate bowl, whisk the milk, oil, egg, and vanilla extract until smooth and fully blended.
Step 4 – Combine and Fold
Pour the wet ingredients into the dry ingredients. Stir gently just until combined—do not overmix. Fold in the mini chocolate chips until evenly distributed.
The batter should be thick but spoonable.
Step 5 – Fill the Muffin Pan
Spoon the batter into the prepared mini muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing.
Step 6 – Bake
Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean (with a few melted chocolate streaks is fine).
Step 7 – Cool
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Pro Tips for Success
- Don’t overmix: Overmixing leads to dense muffins. Stir just until combined.
- Use room-temperature ingredients: This helps the batter mix evenly.
- Check early: Mini muffins bake fast, so start checking at 10 minutes.
- Even filling: Use a small cookie scoop for uniform muffins.
- Extra chips on top: Sprinkle a few chips on top before baking for a bakery-style look.
Flavor Variations
- Banana Chocolate Chip: Replace ¼ cup milk with mashed ripe banana.
- Double Chocolate: Add 2 tablespoons cocoa powder and an extra splash of milk.
- Blueberry Chocolate Chip: Fold in ¼ cup blueberries for a fruity twist.
- Cinnamon Sugar: Sprinkle tops with cinnamon sugar before baking.
- Nutty Crunch: Add finely chopped walnuts or pecans (optional).
Serving Suggestions
These mini chocolate chip muffins are perfect served warm with a glass of milk or alongside fresh fruit for breakfast. They also make great additions to brunch spreads, snack boards, or bake sales.
For kids’ lunches, pack them with yogurt and fruit for a balanced treat. They’re also ideal for road trips and picnics since they’re easy to grab and go.
Storage and Freezing Instructions
Room Temperature:
Store in an airtight container for up to 2 days.
Refrigerator:
Keep refrigerated for up to 5 days. Warm slightly before serving for best texture.
Freezer:
Freeze muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave briefly.
Easy Mini Chocolate Chip Muffins – Soft & Sweet
- Total Time: 22 minutes
- Yield: 24 mini muffins
- Diet: Vegetarian
Description
Soft, fluffy mini chocolate chip muffins made with simple pantry ingredients, perfectly sweet and quick to bake for snacks, breakfast, or lunchboxes.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and grease or line a mini muffin pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, oil, egg, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in mini chocolate chips evenly.
- Fill mini muffin cups about ¾ full with batter.
- Bake for 10–12 minutes until lightly golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Do not overmix the batter and check muffins early, as mini muffins bake quickly and can dry out if overbaked.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 95 kcal |
| Protein | 2 g |
| Carbohydrates | 13 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sodium | 75 mg |
Nutrition values are estimates and will vary based on ingredients used.
FAQ About Mini Chocolate Chip Muffins
Can I make these muffins ahead of time?
Yes! These muffins are perfect for meal prep. Bake them ahead, store properly, and enjoy throughout the week.
Why are my muffins dry?
Dry muffins are usually caused by overbaking or overmixing. Be sure to bake just until done and mix gently.
Can I make this recipe into regular-sized muffins?
Yes, simply divide the batter into a standard muffin pan and bake at the same temperature for 18–22 minutes.
Can I reduce the sugar?
Absolutely. You can reduce the sugar by 2–3 tablespoons without affecting texture too much.
Are these muffins kid-friendly?
Yes, they’re soft, mildly sweet, and perfectly sized for kids—great for snacks and lunchboxes.
Final Thoughts
These Easy Mini Chocolate Chip Muffins – Soft & Sweet are proof that simple recipes can still deliver big smiles. With their tender crumb, rich chocolate flavor, and quick prep time, they’re a must-have in any home baker’s rotation. Once you try them, you’ll always want a batch on hand.