Mini Chocolate Chip Muffins

Welcome! These Chocolate Chip Mini Muffins aren’t just tiny treats. They’re a warm, comforting reminder of fresh-baked goodness. Muffins have been part of American kitchens since the 1800s, starting as quickbreads. And chocolate chips? That magic comes from Ruth Graves Wakefield’s Toll House cookie in 1938. Put them together in mini form, and you get perfect snacks for morning, lunchboxes, or even dessert.

Inspired by classic copycat recipes like Little Bites, this version is easy enough for busy bakers but still lets you add your special touch. Ready? Let’s get started!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 48 mini muffins (about 4 dozen)

Difficulty Level

Moderate-easy. If you’re new to baking, just pay attention to mixing and timing. Pros can focus on perfecting texture and flavor.

Equipment Needed

• 48-cup mini muffin tin
• Mixing bowls (large for dry, medium for wet)
• Whisk and spatula or spoon
• Measuring cups and spoons
• Optional: small cookie or melon scoop for even portions

No mini muffin tin? Use a regular muffin tin but bake 5–7 minutes longer. No scoop? Use two spoons to fill each cup about ¾ full.

Make-Ahead Tips

• Mix dry ingredients up to a week ahead and keep airtight.
• Whisk wet ingredients (except chips) and store in the fridge overnight.
• Once baked, these muffins freeze beautifully (more on storage below).

Ingredients

• 2 cups all-purpose flour
  Use a spoon and level for accuracy. Gluten-free 1:1 flour works too — just watch moisture.
• ½ cup granulated sugar & ½ cup light brown sugar
  Brown sugar adds a nice caramel note. Want it less sweet? Cut white sugar by 2 tablespoons.
• 1 tablespoon baking powder & ½ teaspoon salt
  Fresh baking powder gives a good rise and balanced flavor.
• 1 egg
  Use room temperature for better mixing.
• 1¼ cups whole milk
  Room temp helps the batter come together smoothly. Dairy-free milks are fine if needed.
• ½ cup softened butter
  Adds richness. Swap with vegetable oil for a softer, tender crumb.
• 2 teaspoons vanilla extract
  Pure vanilla gives deeper aroma.
• ¾ cup mini chocolate chips
  Smaller chips stay evenly distributed in mini muffins better than full-size ones.

Step-by-Step Method

1. Preheat and Prep
Set your oven to 375°F (190°C). Lightly grease your mini muffin pan with cooking spray or softened butter. Greasing both sides of the pan helps muffins pop out cleanly.

2. Mix Dry Ingredients
In a big bowl, whisk together flour, sugars, baking powder, and salt. No need to be perfect — a few lumps are okay. Overmixing can make muffins tough.

3. Combine Wet Ingredients
In another bowl, whisk egg, milk, softened butter, and vanilla until smooth and slightly frothy. Softened butter blends easier and keeps batter smooth.

4. Bring Wet and Dry Together
Pour wet into dry. Fold gently with a spatula until no dry streaks remain. Lumps are fine — they make muffins fluffy. Overmixing means dense muffins.

5. Add Mini Chocolate Chips
Fold in chocolate chips carefully to spread them evenly. If using regular chips, toss them in flour first to prevent sinking.

6. Fill Muffin Cups
Use a small scoop or two spoons to fill each cup about ¾ full. This gives muffins room to rise without spilling.

7. Bake
Bake for 10–15 minutes. Halfway through, rotate the pan 180° to ensure even baking. Muffins are done when lightly golden and spring back lightly or a toothpick comes out clean.

8. Cool Properly
Let muffins rest in the pan for 2 minutes. Then gently remove and transfer to a wire rack to cool completely. This keeps the bottoms from getting soggy and preserves their lovely domed tops.

9. Taste Test
Enjoy a muffin! It should be moist and tender, with chocolate chips scattered just right. Dry muffins? Try less sugar or check your baking powder’s freshness.

Baking Tips & Common Mistakes

• Don’t overmix — stop as soon as ingredients combine.
• Use a scoop for even muffins.
• Rotate pan midway for even browning.
• For big domes: start baking at 425°F for 5 minutes, then lower to 350°F.
• Cool on a wire rack right away to avoid soggy bottoms.

Variations & Customization

• Gluten-Free: Use cup-for-cup GF flour. Let batter rest 10 minutes before baking if it feels thick.
• Vegan: Replace egg + milk with ¼ cup applesauce, dairy-free milk, and oil or vegan butter. Flax egg (1 tbsp flax + 3 tbsp water) works for binding.
• Spiced: Add ½ tsp cinnamon or a pinch of nutmeg. Orange zest brightens the flavor.
• Fancy Toppings: Sprinkle coarse sugar before baking for sparkle. After baking, swirl Nutella or mascarpone on top.
• Seasonal:
• Fall: pumpkin puree + cinnamon
• Winter: cranberries + orange zest
• Spring: white chocolate chips + freeze-dried strawberries

Serving & Storage

Serving Ideas:
Warm with butter, jam, or Nutella. Great next to coffee, tea, or milk. Perfect for brunch or snacks with fruit or yogurt.

Storage:

• Room temp in airtight container: 3 days
• Refrigerator: 5 days (best served at room temp)
• Freezer: Up to 2 months in sealed bag. Thaw in fridge overnight or warm for 5 min at 300°F in toaster oven.

Reheating:
Microwave for 10–12 seconds per muffin. Quick and tasty like fresh-baked.

Scaling Table

Yield	Flour	Granulated Sugar	Brown Sugar	Milk	Butter	Chocolate Chips	Baking Time
48 muffins	2 cups	½ cup	½ cup	1¼ cup	½ cup	¾ cup	10–15 minutes
24 muffins	1 cup	¼ cup	¼ cup	⅝ cup	¼ cup	⅜ cup	Same
12 muffins	½ cup	⅛ cup	⅛ cup	⅜ cup	⅛ cup	3 tbsp	Same

Final Thoughts

I love how these mini chocolate chip muffins strike a perfect balance between easy and delicious. They bring a bit of baking history and the familiar joy of chocolate chips into every bite. Whether you’re baking for the first time or looking to perfect your muffin game, this recipe covers all the bases.

Happy baking! I hope your kitchen smells amazing and the muffins turn out just right.

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