These Mini Chocolate Chip Muffins taste just as good as they look. These adorable little muffins are a favorite in my house. Your kids will gobble them up for breakfast, snack time, and lunches!
I love a good muffin recipe. Something simple that my entire family will eat plus they are great to make the day before. Spending more time in bed is always a good thing. These muffins are just so cute though! My kids will eat these all day long, if I didn't stop them! My husband likes spreading a little cream cheese on them when he eats them!
How to make Mini Chocolate Chip Muffins:
Mini Muffins are made the same way as normal sized muffins. They are just bite-sized and dare I say cuter than regular size muffins. Make your batter and prepare your mini muffin pan. You can use mini muffin liners if you want, but typically mini muffins do not have liners. Fill the pan and then bake. Serve with breakfast or serve on a platter for a party. They are sweet and tasty; everyone will love them.
Ingredients:
Here is what you will need for this recipe.
- All-purpose Flour
- Salt
- Baking Powder
- Unsalted butter (at room temperature)
- Brown Sugar
- Sugar
- Eggs
- Milk
- Mini Chocolate Chips
- Vanilla Extract
Directions:
Step one: Preheat your oven to 375 degrees F. Then prepare a mini muffin tin with non-stick spray or baking liners and set it aside.
Step two: Sift together flour, salt, and baking powder.
Step three: In a stand mixer mix together softened butter, brown sugar, and sugar. Once well combined and smooth add eggs (one at a time), then milk, and last vanilla extract. Continue to mix until well combined.
- Tip: I used the paddle attachment on my stand mixer. You can also use a hand mixer and a large mixing bowl.Â
Step four: Slowly mix in dry ingredients until just combined. Fold in chocolate chips with a spoon.
Step five: Lastly spoon mixture into mini muffin tin. Bake for 10-15 minutes or until a toothpick can come out clean. Allow cooling for 3-5 minutes then remove from pan and enjoy.
- Tip: Don't forget to spray your muffin tin with non-stick spray or whatever alternative you use!
How to store the muffins:
Store the muffins in an airtight container. They can last for up to 7-10 days either on the counter or in the refrigerator.
How to freeze these muffins:
Once the muffins have cooked allow them to cool completely.
Remove them from the muffin tin and place them on a baking sheet. Allow them to freeze separately and then add them to a large freezer bag.
You can pull out one at a time and reheat in the microwave for 30 seconds at a time until warmed or in a toaster oven.
I like freezing them separately like this, so they don’t all stick together and it’s easy to grab one at a time. Otherwise, you could wrap each in foil and freeze them that way.
Try Some of My Other Mini Muffin Recipes:
Sugar Donut Mini Muffins - These simple and tasty Sugar Donut Mini Muffins are the perfect treats for breakfast. Soft, warm, and covered in sugar.
Mini Banana Chocolate Chip Muffins - The perfect breakfast and my kid's favorite muffin recipe. These Mini Banana Chocolate Chip Muffins are simple to make and can be frozen for a quick breakfast all week.Â
Mini Vanilla Cupcakes - These basic Mini Vanilla Cupcakes are soft, and light then topped with a buttercream frosting. A simple cupcake recipe is the best. These are similar to my Vanilla Cupcake Recipes that I baked in a standard-size muffin tin.
If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Mini Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup unsalted butter (room temperature)
- â…” cup brown sugar
- ¼ cup sugar
- 2 large eggs
- ½ cup milk
- ¾ cup chocolate Chips
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F. Prepare a mini muffin tin with non-stick spray or baking liners and set aside.
- Sift together flour, salt, and baking powder.
- In a stand mixer (with paddle attachment) mix together softened butter, brown sugar, and sugar. Once well combined and smooth add eggs (one at a time), then milk, and last vanilla extract. Continue to mix until well combined.
- Slowly mix in dry ingredients until just combined. Fold in chocolate chips with a spoon.
- Spoon mixture into mini muffin tin. Bake for 10-15 minutes or until a toothpick can come out clean. Allow cooling for 3-5 minutes then remove from pan and enjoy.
Notes
- Tip: I used the paddle attachment on my stand mixer. You can also use a hand mixer and a large mixing bowl.Â
- Tip: If you want your muffins to be more moist, replace the milk with plain yogurt
- Tip:Â Don't forget to spray your muffin tin with a non-stick spray
Nutrition
I don’t see the amounts of everything you need how are we supposed to make this?
Hi Aubrey all the measurements are already there. If you are having a hard time find them you can just click jump to recipe and skip all the tips and go right to the recipe card.