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Soft Mini Chocolate Chip Muffins

chef Laya
Soft, moist mini chocolate chip muffins that are perfect for after-school snacks, lunchboxes, and make-ahead breakfasts. Easy to make with simple pantry ingredients and loaded with chocolate in every bite.
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Prepr Time 10 minutes
Cooking Time 12 minutes
ToTal Time 22 minutes
Type of plate Breakfast, Dessert, Snack
kitchen American
Serving 6

Ingredients
  

  • Use each line as a separate recipeIngredient entry in WP Recipe Maker:
  • 2 cups 250 g all-purpose flour
  • ½ cup 100 g granulated sugar
  • 2 tablespoons brown sugar packed (optional, for extra moisture)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg room temperature
  • ¾ cup 180 ml milk, room temperature (or dairy-free alternative)
  • ⅓ cup 75 g unsalted butter, melted and slightly cooled (or neutral oil)
  • 1 teaspoon vanilla extract
  • ¾ cup 120 g mini chocolate chips, plus extra for topping (optional)

Instructions
 

Preheat oven and prepare pan

  • Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin pan with mini muffin liners or lightly grease with nonstick spray.

Whisk dry ingredients

  • In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar (if using), baking powder, baking soda, and salt until well combined.

Mix wet ingredients

  • In a large bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth and fully combined.

Combine wet and dry

  • Pour the dry ingredient mixture into the wet ingredients. Gently fold with a spatula just until no dry flour pockets remain. The batter will be slightly lumpy; do not overmix.

Fold in chocolate chips

  • Add ¾ cup (120 g) mini chocolate chips to the batter. Gently fold them in with 3–5 slow strokes until evenly distributed.

Fill muffin pan

  • Spoon the batter into the prepared mini muffin cups, filling each about 2/3 to 3/4 full. Sprinkle a few extra mini chocolate chips on top if desired.

Bake

  • Bake for 10–14 minutes, or until the tops are set and lightly golden, and a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).

Cool

  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before storing or serving.

Notes

  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • Freeze individually wrapped muffins for up to 3 months; thaw at room temperature or warm briefly in the microwave.