Mini chocolate chip muffins are soft, fluffy, bite-sized muffins packed with chocolate chips and ready in minutes.

These homemade mini muffins have a light, moist crumb, golden edges, and plenty of chocolate chips in every bite.

They’re quick and easy to make in a mini muffin pan, with a simple vanilla batter and no complicated steps.

Why you’ll love these mini muffins

Soft & fluffy – Moist centers with perfectly golden, domed tops.
Quick & easy – Simple batter and about 10 minutes in the oven.
Perfect bite-size treat – Great for breakfast, lunchboxes, snacks, or sharing.

Ingredients you need

Flour – Preferably cake flour, or all-purpose flour if needed.
Baking powder & baking soda – Make sure they’re fresh.
Salt – Fine salt.
Butter – Unsalted and melted.
Oil – Use a neutral-flavored oil.
Sugar – Granulated sugar.
Eggs – At room temperature.
Vanilla – Pure vanilla extract.
Buttermilk – At room temperature.
Mini chocolate chips – Preferably mini chips for these bite-sized muffins.

Tips for Soft and Fluffy Mini Muffins

Use room-temperature ingredients so the batter mixes evenly and rises properly.
Don’t overmix the batter – Mix just until the flour disappears to keep the muffins soft and tender.
Use mini chocolate chips for better distribution throughout these small muffins.
Fill the muffin cups generously for nicely rounded, domed tops.
Don’t overbake – Mini muffins bake quickly, so remove them as soon as a toothpick comes out with a few moist crumbs.
Let them cool briefly in the pan, then transfer to a wire rack so they stay moist instead of continuing to bake.

How to Make Mini Chocolate Chip Muffins

This is my bakery style chocolate chip muffin recipe made in a mini version for soft, fluffy, bite-sized muffins.

**Mix the butter, oil and sugar** in a large bowl until well combined.

**Add the eggs and vanilla** and whisk until smooth.

**Sift together the flour, baking powder, baking soda and salt**, then add them to the batter alternately with the buttermilk.

**Fold in the mini chocolate chips** just until evenly distributed.

**Line the pan** with mini muffin liners and fill each one to the top. **Let the batter rest for 30 minutes** if possible for better domed tops.

**Bake at 425°F (220°C) for 5 minutes**, then reduce to 350°F (180°C) and bake for about 10 minutes more, until golden and baked through.

Storage

Store mini chocolate chip muffins in an airtight container at room temperature for up to 3–4 days, or freeze for up to 3 months.

Variations

Regular chocolate chips – Use them instead of mini chips, or roughly chop them for better distribution.
Chocolate mini muffins – Replace a small amount of flour with unsweetened cocoa powder.
Add nuts – Fold in chopped walnuts, pecans or hazelnuts with the chocolate chips.
Different chocolate – Try milk, dark or white chocolate chips.

Recipe Questions

How long do you bake mini chocolate chip muffins?

Bake for 5 minutes at 425°F (220°C), then reduce to 350°F (180°C) for about 10 minutes, depending on your oven and muffin pan.

How full should I fill mini muffin cups?

Fill the liners to the top for full, nicely domed mini muffins.

Can I use regular chocolate chips?

Yes. Mini chocolate chips work especially well in small muffins, but regular chocolate chips can also be used.

Why should muffin batter rest before baking?

A 30-minute rest before baking helps produce taller muffins with better domed tops.

Can I make regular-size muffins with this recipe?

Yes. Use a standard muffin pan and increase the baking time, checking the muffins for doneness before removing them from the oven.

More chocolate chip muffins recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Mini Chocolate Chip Muffins

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Author: Fadela
Total Time: 30 minutes
Yield: 17 muffins

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Description

Soft and fluffy mini chocolate chip muffins packed with mini chocolate chips, with moist centers and perfectly domed golden tops. (Makes about 17 mini mufins)

Instructions

Line a mini muffin pan with paper liners.
Mix the softened butter, vegetable oil and sugar until smooth and well combined.
Add the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, sift together the cake flour, baking powder, baking soda and salt.
Add the dry ingredients alternately with the buttermilk, mixing gently just until combined.
Fold in the mini chocolate chips with a spatula without overmixing the batter.
Divide the batter between the muffin liners, filling each one to the top, then add a few extra chocolate chips on top.
Let the filled muffin pan rest at room temperature for about 30 minutes for taller, domed muffins.
Preheat the oven to 425°F (220°C) and bake for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and bake for about 10 minutes more, until golden and baked through.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.