Mini chocolate chip muffins are the perfect bite size treat for kids breakfast time or school lunch boxes! These are soft baked with plenty of chocolate chips added!
Muffins are everyones favorite and if they are packed with chocolate chips, the decision is already made as to whether you’re going to like these mini chocolate chip muffins ! I often grab a muffin in the morning for breakfast but sometimes a “regular” sized muffin seems to be getting bigger and bigger and I end up not being able to finish it. That’s why mini muffins are such a good idea. If one doesn’t quite fill you up you can grab another, and if you prefer blueberry muffins over chocolate, then try these.
How To Make Mini Chocolate Chip Muffins
This recipe will yield about 36 mini muffins. I like to keep a dozen sealed in a zip lock bag because I know my kids will go through them in a couple of days and the zip lock helps keep them soft and moist. The remaining chocolate chip muffins go into a few other zip lock bags and I freeze them. This will keep them fresh for up to two weeks and they don’t take long to defrost. If I add one or two to my son’s school lunch I know that they’ll be perfect for eating a few hours later.
Knowing When Your Mini Muffins Are Ready
Because these are mini muffins, they bake much quicker than a larger sized muffin so keep an eye out for them when they’re in the oven. You can tell they’re done by gently pressing down on the top with your finger. If the muffin feels springy and doesn’t leave a dent, then they should be done.
Tips To Help Your Chocolate Chip Muffins Turn Out Perfect
- Use good chocolate chips, I prefer darker chocolate chips because they have a better flavor than regular chocolate chips.
- Add the chocolate chips to the batter last.
- Once you add the dry ingredients to the batter, gently fold them in and don’t over mix. Air is always a good thing to have in any baking mixture so we want to try and keep as much of it as possible still in the batter.
- Use a cookie scoop to distribute the batter to the mini muffin pan.
Can I Freeze The Muffins?
Yes, you can but make sure they are well sealed in a some kind of bag or container to prevent freezer burn. You can defrost these on the counter for 10 minutes or in the microwave. One muffin will take about 15-20 seconds depending on the microwave power.
Check out these other muffin recipes from the blog!
Mini Chocolate Chip muffins
- 1 3/4 cups all purpose flour
- 2 tsp baking soda
- 1 tsp cream of tartar
- 4 ounces softened butter
- 2/3 cups sugar plus one tbsp
- 1 large egg plus 1 yolk
- 3/4 cup whole milk
- 1/4 cup sour cream
- 1 1/2 cups chocolate chips
- Preheat the oven to 400 degrees F. Line a mini muffin pan with paper liners and set aside.
- Whisk the flour, baking soda and cream of tartar in a bowl.
- Using a handheld whisk or stand mixer beat the butterand sugar together until light and creamy
- Add the eggs and beat.
- Add the flour mixture and mix on low speed until just incorporated.
- Add the milk and sour cream and mix until no lumps are present.
- Fold in the chocolate chips by hand.
- Fill each muffin liner with some of the batter until almost level with the top of the pan. You may have to do this in batches if you only have one pan.
- Bake for 12-14 minutes then let cool for a few minutes.
- Repeat baking with any leftover batter