Chocolate Chip Mini Muffins

5 from 1 vote

These Chocolate Chip Mini Muffins are the perfect two-bite sweet treat - perfectly baked and packed with melty chocolate chips.

Course Baking, Breakfast, Coffee Break

Cuisine American, breakfast, Brunch, North American

Keyword Best Ever Chocolate Chip Muffins, Chocolate Chip Mini Muffins, Mini Muffins

Prep Time 15

Cook Time 13

Total Time 28

Servings muffins

Calories 65kcal

Author Chrissie

Preheat your oven to 375 degrees Fahrenheit and prepare a 24-cup mini muffin tin by greasing it well or lining it with mini paper muffin liners
Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
Add the chocolate chips to the flour mixture and stir to combine.
Measure the milk into a 2-cup size liquid measuring cup.
Add the egg, vanilla and vegetable oil and whisk them together with a fork.
Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain.
Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
Top each muffin with a couple extra chocolate chips, if desired (this step is optional, but it makes for a beautiful presentation).
Bake the muffins at 375 degrees Fahrenheit for about 10-13 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.

These muffins keep well in an airtight container for up to 3 days, and they freeze well in an airtight container for up to 3 months.

To make full size muffins just like this, follow my Best Ever Chocolate Chip Muffins recipe.