Name: Mini Chocolate Chip Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup buttermilk; 1/3 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 cup mini chocolate chips

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Soft, fluffy, and loaded with melty mini chocolate chips, these mini chocolate chip muffins are the perfect grab-and-go treat. Whether I need a quick breakfast, something sweet for the lunchbox, or just a snack to satisfy my sweet tooth, these muffins always hit the spot. They're easy to whip up and disappear even faster than I can make them.

Mini Chocolate Chip Muffins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

½ cup granulated sugar

¼ cup brown sugar, packed

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

⅔ cup buttermilk

⅓ cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 cup mini chocolate chips

Directions

I start by preheating my oven to 375°F (190°C) and greasing or lining a 24-cup mini muffin tin.

In a medium bowl, I whisk together the flour, both sugars, baking powder, baking soda, and salt.

In a separate bowl, I mix the buttermilk, oil, egg, and vanilla extract until smooth.

I pour the wet ingredients into the dry and gently stir everything until just combined—overmixing makes them dense.

Next, I fold in the mini chocolate chips.

I divide the batter evenly between the muffin cups, filling each about ¾ full.

I bake the muffins for 10–12 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let them cool slightly before serving.

Servings and timing

This recipe makes 24 mini muffins.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Each muffin is approximately 90 kcal.

Variations

When I want to switch things up, I sometimes:

Use white chocolate chips or a mix of dark and milk chocolate

Add a pinch of cinnamon to the batter for a subtle warm spice

Swap the buttermilk with plain yogurt or sour cream in equal measure

Mix in finely chopped nuts like walnuts or pecans for a bit of crunch

Top each muffin with a sprinkle of coarse sugar before baking for a little sparkle

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. When I want to enjoy one, I reheat it in the microwave for about 10–15 seconds to get that fresh-baked warmth back.

FAQs

How do I keep my muffins from getting dry?

I make sure not to overbake them and always mix the batter just until combined. The buttermilk also helps keep them moist.

Can I make these into regular-sized muffins?

Yes, I can! I just bake them for 18–20 minutes instead of 10–12, and it should yield about 8–10 regular muffins.

What if I don’t have buttermilk?

I mix ⅔ cup of milk with 2 teaspoons of lemon juice or vinegar, let it sit for 5–10 minutes, and use that instead.

Are these muffins freezer-friendly?

Absolutely. I freeze them in a single layer, then transfer to a bag once solid. When I’m ready to eat, I reheat for a few seconds in the microwave.

Can I use regular chocolate chips instead of mini?

Yes, but I prefer mini chocolate chips because they distribute more evenly in small muffins.

Conclusion

These mini chocolate chip muffins are my go-to when I need a quick, crowd-pleasing treat. They’re soft, sweet, and perfectly poppable—ideal for any time of day. Once I’ve made a batch, they don’t last long in my kitchen!

Recipe:

Mini Chocolate Chip Muffins

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Author: Cheryl
Total Time: 22 minutes
Yield: 24 mini muffins
Diet: Vegetarian

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Description

Soft, fluffy, and loaded with melty mini chocolate chips, these mini chocolate chip muffins are the perfect quick treat for breakfast, lunchboxes, or snacking.

Instructions

Preheat oven to 375°F (190°C) and grease or line a 24-cup mini muffin tin.
In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined—do not overmix.
Fold in the mini chocolate chips.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool slightly before serving.