Chocolate Chip Mini Muffins

June 21, 2022

Bring back those days of being the kid with the cool snacks, with these sweet little muffins. These are perfect on-the-go snacks or bite-sized desserts. Mini muffins are super easy to make and seriously delicious and are a must-make if you have fans of Little Bites in your house; whether the fan is you or your child!

I loved Little Bites as a child. I would always take one as a snack. My mom had to buy them almost every week! The best part about this recipe is it’s made with household ingredients that you may already have in the house! Well, besides the mini chocolate chips, unless you keep those on hand too, then you’re pretty much set to make this recipe! Feel free to swap out the chocolate chips for blueberries if you or your children like the blueberry Little Bites.

How to make Chocolate Chip Mini Muffins

These are really simple to make and only require a mini muffin tin and about 30 minutes of your time.

All-Purpose Flour
Sugar
Baking Powder
Salt
Vegetable Oil
Eggs
Vanilla Extract
Milk: You can use whole or 2%, or you can swap it out for a dairy-free option.
Mini Chocolate Chips

Preheat the oven to 375F. Grease the mini muffin tray with nonstick vegetable or canola oil spray. Set aside. In one large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Whisk until all clumps are gone. In another large bowl, whisk the oil, egg, vanilla, and milk. Pour the wet ingredients into the dry, then fold to incorporate, until combined. Do not overmix. Fold in the chocolate chips. Using a teaspoon, spoon the batter into the mini muffin pan, about 3/4 of the way. Do not overfill. Bake for 10-12 minutes. Let them cool in the muffin tin before removing. They will break if you try to take them out before cooling.

Tips & FAQs

Storage: These little treats can be stored in a Ziploc bag or on a covered plate for up to a week. If left uncovered, they will dry out.
Can I add other mix-ins besides chocolate chips? The best part about mini muffins is that they’re so versatile with what you can put in. Add some blueberries, walnuts, or dried fruits. You can make them colorful by adding M&M’s to them, but be warned: if you use M&M’s, the colors will bleed. It’ll still taste good, but the color won’t be as nice.
How to prevent dried-out muffins: Be careful not to overbake is the number one rule.
- Ovens can run hot or cold (yes, a cold oven. It’s weird, but every oven is different). If your oven runs hot, your baked goods may be done a few minutes before what is suggested in the recipe.
- Use an instant-read thermometer inside your oven to make sure your oven is set to the proper temperature for any given recipe. If you don’t have one, then it’s best to invest in one. It’s a chefs/foodie’s best friend!
- If your oven usually runs hot, try testing your mini muffins about 2 minutes early. Stick a toothpick in the center of a muffin. If the toothpick comes out dry, or with crumbs, your muffins are done. If your toothpick comes out with wet batter, give it another 2 minutes and check again.
Make sure you’re using baking powder and not baking soda. They will not rise like they should.
Can I make these into bigger muffins? You can! Instead of 36 little muffins, you’ll end up with about 10-12 standard-size muffins.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 36

Author Dani Marcus

Prep time

5 Min

Cook time

10 Min

Total time

15 Min

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