These easy to make Mini Chocolate Chips Muffins are soft and fluffy muffins filled with plenty of gooey chocolate chips. And they are made with simple ingredients that you probably already have in your kitchen!
Mini chocolate chips muffins are a tasty treat to enjoy for breakfast, as an afternoon snack or even as a dessert. It’s sort of like eating cake without any frosting, which is totally acceptable, right?
If you like chocolate chips in your muffins, you might also enjoy these zucchini chocolate chip muffins, pumpkin chocolate chip muffins, blueberry chocolate chip muffins or banana chocolate chip muffins.
Ingredients Needed:
- Milk: For best results, use whole milk. It should be at room temperature.
- Butter: I like to use salted butter for these muffins. You’re going to be melting the butter.
- Sour Cream or Greek Yogurt: Either one is fine, but they should be full fat and at room temperature.
- Egg: You’ll need one large egg, and it should be at room temperature.
- Vanilla Extract: Use real vanilla extract, not imitation.
- Flour: Use all purpose flour.
- Sugar: Use white sugar.
- Baking powder and Salt
- Chocolate Chips: We use miniature chocolate chips for this recipe because it’s easier to spread the chocolate love around using the minis!
How to make Mini Chocolate Chips Muffins:
Preheat your oven to 400 degrees F. Line the muffin pan with muffin liners (or if you prefer your muffins without papers then just spray the muffin pan with nonstick spray).
Combine the wet ingredients in one bowl and the dry ingredients in another bowl. Add the wet ingredients to the dry ingredients, and stir just until combined. Stir in 3/4 cup of the chocolate chips.
Spoon the batter into the 12 muffin cups. Sprinkle with chocolate chips and bake for 15 to 18 minutes, until cooked through.
Recipe Tips
- Sift your dry ingredients to create a soft texture in your muffins.
- Don’t over mix your muffin batter. It should take about 20 strokes to get the ingredients to come together completely. Over mixing builds up gluten in the batter, which could result in dry-textured muffins.
- Use an ice cream spring scoop to scoop your muffin batter into the muffin cups. It’s a nice, clean way to transfer the batter, and it’s easier to get the batter pretty evenly spread among the cups.
- To test for doneness, look for golden tops, and you can lightly touch the center of a muffin and the top will spring back slightly if done. Alternately, you can use the toothpick trick. Insert a toothpick into the middle of a muffin. It should come out dry, without any wet batter stuck to it.
Muffin Variations:
You can certainly use larger chocolate chips or chocolate chunks in this muffin recipe. Try substituting peanut butter chips, dark or milk chocolate chips or chopped nuts. Add 1/2 teaspoon of ground cinnamon to the batter if you enjoy a cinnamon flavor with the chocolate. You could even bake my raspberry muffins and add mini chocolate chips to those. That would be amazing!
Why is it important for ingredients to be at room temperature for baking?
Take out the liquid ingredients in the recipe and set them on the counter for 30 minutes to one hour before baking. So in this recipe, you’ll take out the milk, sour cream and egg. The reason it’s important for those ingredients to be at room temperature is that it helps the batter properly incorporate with the rest of the ingredients.
What We Love About This Recipe:
- These muffins are freezer friendly! Just put them in a sealed container or large freezer zip, and take them out of the freezer to defrost when the mood for chocolate chip muffins strikes!
- They are the best homemade chocolate chip muffins!
- If you’re not in the mood for a completely chocolate muffin, these give you just a hint with those mini chocolate chips scattered around.
Mini Chocolate Chips Muffins
Ingredients
- ¾ cup whole milk
- ½ cup (1 stick) salted butter, melted
- ¼ cup sour cream or whole Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup miniature chocolate chips, divided
Instructions
- Preheat the oven to 400℉. Line a muffin tin with paper liners (or spray with nonstick spray).
- In a small bowl, whisk together the milk, melted butter, sour cream, egg and vanilla extract.
- In a large bowl, combine the flour, sugar, baking powder and salt. Add the liquid ingredients to the dry ingredients; stir until the batter is combined. Stir in ¾ cup of the chocolate chips.
- Spoon the batter into the prepared muffin cups, filling each ⅔ full. Sprinkle the remaining chocolate chips on top.
- Bake 15 to 18 minutes, until the muffins test done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
