• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • FAQ
  • Work with Me
  • Contact
  • * Summer Bucket List PDF
  • Homemade Cookie Cakes

Design Eat Repeat

Food Crafting, Free Printables, Recipes, Paper Crafting, Graphic Design and more!

Display Search Bar
  • All Recipes
  • Cookies & Bars
  • Cakes & Cupcakes
  • Breads & Muffins
  • Copycat Recipes

Mini Chocolate Chip Muffins

Share
Comments 0
Updated:September 18, 2023
This Post May Contain Affiliate Links. This won’t change your price but will share some commission.
Jump to RecipeRate this Recipe

These soft & moist mini chocolate chip muffins are the perfect bite-sized treat! Keep a bag in the freezer for a quick breakfast or snack on the go!

bowl of mini chocolate chip muffins
Pin this Recipe for Later!

Why I Love These Chocolate Chip Mini Muffins

  1. Bite-sized: Just like the Little Bites muffins you can buy at the grocery store, these are the perfect snack to grab on the go.
  2. Perfectly sweet: I love this recipe because the batter has just the right amount of sweetness when paired with the chocolate chips. Not overly sugary but still flavorful.
  3. One Bowl: No need to split up the wet and dry ingredients; this is a simple recipe that you can make in one bowl.
moist mini chocolate chip muffins

Ingredient Notes & Substitutions

This mini muffin recipe is made without vegetable oil but still has a tender, moist, and fluffy texture! It uses basic ingredients & pantry staples so that you can whip them up in no time!

  • Unsalted Butter: You want to use real butter and not margarine. If you use salted butter, simply omit the added salt.
  • Sour Cream: The secret to the muffin’s moist texture and tight crumb lies in the addition of sour cream. If you don’t have it, you can substitute it for plain greek yogurt (don’t use regular plain yogurt as it’s not thick enough). The sour cream allows us to make these mini chocolate chip muffins without vegetable oil.
  • Mini Chocolate Chips: You definitely want to use mini chocolate chips for these vs. regular chocolate chips, otherwise there will be too much chocolate per muffin. 
  • Mini Muffin Tin: I use an old Pampered Chef pan but this mini muffin tin from Wilton is similar.
ingredients for mini chocolate chip muffins

How to Make Mini Chocolate Chip Muffins

Read through my visual step-by-step instructions below to learn how to make this mini chocolate chip muffin recipe.

Step 1: Make Batter

  1. Preheat oven to 350℉.
  2. In a large bowl, use an electric mixer to cream unsalted butter (½ cup, i.e. 1 stick) and granulated sugar (1 cup) for 2 minutes until light and fluffy.
  3. Add sour cream (½ cup), eggs (2 large), vanilla extract (2 teaspoons), and almond extract (¼ teaspoon) and mix until just combined.
  4. Add baking powder (1 ½ teaspoons), baking soda (¼ teaspoon), and salt (½ teaspoon) and mix until combined.
  5. Slowly add all-purpose flour (1 ¾ cups) and mix until just combined. The mixture will be thick.
  6. Add mini chocolate chips (1 cup) and mix for 5-10 seconds until just combined.
bowl of thick chocolate chip muffin batter
bowl of mixed chocolate chip muffin batter

Step 2: Scoop into Mini Muffin Pan

  1. Line a mini muffin tin with mini paper cupcake liners.
  2. Use a 1-tablespoon cookie scoop to scoop the muffin batter into each one. Even though the dough is thick and will stay in “mounds” when scooped, you do not need to spread it to be flat as it will melt down in the oven.
  3. Press extra mini chocolate chips on top of each muffin, if desired.

Tip: Scrape down the bowl thoroughly with a rubber spatula to get all the batter. You can get a few extra muffins by leaving no batter behind!

mini chocolate chip muffins in paper liner and pan
mini chocolate chip muffins in mini muffin pan

Step 3: Bake

  1. Bake at 350ºF for 11-12 minutes, or until centers are domed and no longer look wet in the center. Place on a wire rack to cool.
  2. Allow to cool before removing from the wrapper (if you try to unwrap them while they’re hot, they will likely stick).
mini chocolate chip muffin on baking pan

Tips & Variations

  • Use a cookie scoop: Because this is a thick batter, it’s super helpful to use a small cookie scoop (I use a 1-tablespoon sized scoop).
  • Freeze in individual bags: You can freeze these little muffins in a zip lock bag to pull out and put in a lunch box.
  • Make my blueberry muffins: If you love this chocolate chip muffin recipe, make my blueberry muffins or my mini blueberry muffins! It uses the same base muffin batter but is adapted for a sweet blueberry flavor. 
  • Make into regular-sized muffins: Use regular chocolate chips and bake for 18-22 minutes.
mini chocolate chip muffins in tupperware

Storage & Freezing

  • Storage: Store in an airtight container for 3-4 days.
  •  Freezing: Freeze up to 1-2 months. For the best flavor, be sure to wrap the muffins in plastic wrap then place in an airtight container. 

Looking for more easy muffin recipes?

I love making muffins because they’re quick & easy baked goods that are easy to freeze. Here a few of my other favorite muffin recipes!

  • Easy One Banana Muffins
  • Moist Blueberry Muffins
  • Double Chocolate Banana Bread

Mini Chocolate Chip Muffins

These soft & moist mini chocolate chip muffins are the perfect bite-sized treat! Keep a bag in the freezer for a quick breakfast or snack on the go!

Author: Melissa Rose
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 30 minutes
Course: Breakfast, Snack
Category: American
Keyword: mini chocolate chip muffins
Servings: 48 mini muffins
bowl of mini chocolate chip muffins
Print this Recipe
Did you make this recipe?
Leave us a review

Ingredients

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups all-purpose flour
  • 1 cup mini chocolate chips

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

  1. Preheat oven to 350℉.

  2. In a large mixing bowl, use an electric mixer to cream unsalted butter (½ cup, i.e. 1 stick) and granulated sugar (1 cup) for 2 minutes until light and fluffy.

  3. Add sour cream (½ cup), eggs (2 large), vanilla extract (2 teaspoons), and almond extract (¼ teaspoon) and mix until just combined.

  4. Add baking powder (1 ½ teaspoons), baking soda (¼ teaspoon), and salt (½ teaspoon) and mix until combined.

  5. Slowly add all-purpose flour (1 ¾ cups) and mix until just combined. The mixture will be thick.

  6. Gently fold in mini chocolate chips (1 cup) with a spatula.

  7. Line a mini muffin tin with mini paper cupcake liners.

  8. Use a 1-tablespoon cookie scoop to scoop batter into each one. Even though the dough is thick and will stay in “mounds” when scooped, you do not need to spread it to be flat as it will melt down in the oven.

  9. Press extra mini chocolate chips on the top of each muffin, if desired.

  10. Bake at 350ºF for 11-12 minutes, or until centers are domed and no longer look wet in the center. Place on a wire rack to cool.

  11. Allow to cool before removing from the wrapper (if you try to unwrap them while they’re hot, they will likely stick).

  12. Store in an airtight container for 3-4 days or freeze up to 1-2 months.

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Recipe Notes

Mini Muffin Pan: I use an old Pampered Chef pan but this mini muffin tin from Wilton is similar.

Cupcake Liners: I use & recommend using these mini white cupcake liners for easy release and a neutral appearance.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Nutrition is based on 48 muffins.

Nutrition

Calories: 59kcal
Fat: 3g
Saturated fat: 2g
Trans fat: 0.1g
Polyunsaturated fat: 0.1g
Monounsaturated fat: 1g
Cholesterol: 13mg
Sodium: 34mg
Potassium: 26mg
Carbohydrates: 8g
Fiber: 0.2g
Sugar: 5g
Protein: 1g
Vitamin A: 86%
Vitamin C: 0.3%
Calcium: 10%
Iron: 0.3%
Did you make this?
Tag me on Instagram @designeatrepeat or leave a comment below to let me know how it turned out! I love seeing what you’ve made.
  • sour cream blueberry muffins
    Moist Blueberry Muffins
  • Easy One Banana Muffins
  • Double Chocolate Zucchini Muffins
  • Double Chocolate Zucchini Muffins
  • Double Chocolate Banana Bread
  • Double Chocolate Zucchini Muffins
  • sour cream blueberry muffins
    Moist Blueberry Muffins
glass of strawberry lemonade
Previous Post
Easy Strawberry Lemonade
fluffy dairy free sugar cookies with rainbow sprinkles
Next Post
Dairy-Free Sugar Cookies

Reader Interactions

Leave a Comment Cancel reply

Recipe Rating




Primary Sidebar

Welcome

I’m Melissa - a Graphic Designer & Paper Crafter creating easy-to-assemble printables, party DIY's, and food crafts for family fun.
Read More...

Freebies Delivered

Free Baking e-club

Trending Now

Moist Blueberry Muffins

Moist Blueberry Muffins

Soft & Chewy Pumpkin Snickerdoodles

Soft & Chewy Pumpkin Snickerdoodles

Copycat Starbucks Pumpkin Bread

Copycat Starbucks Pumpkin Bread

Homemade Oatmeal Creme Pies

Homemade Oatmeal Creme Pies

Favorites

The Best Crispy Waffles

The Best Crispy Waffles

S’more Cookie Bars

S’more Cookie Bars

The Ultimate Moist Banana Bread

The Ultimate Moist Banana Bread

Quick 1 Hour Cinnamon Rolls

Quick 1 Hour Cinnamon Rolls

Homemade Cookie Cake Recipe

Homemade Cookie Cake Recipe

The Best White Wedding Cupcakes

The Best White Wedding Cupcakes

Trending Recipes

The Ultimate Moist Banana Bread

The Ultimate Moist Banana Bread

Quick 1 Hour Cinnamon Rolls

Quick 1 Hour Cinnamon Rolls

Homemade Cookie Cake Recipe

Homemade Cookie Cake Recipe

Homemade Cheese Crackers

Homemade Cheese Crackers

Free Monthly Baking Challenge
Join Now!
Back to Top

Footer

Melissa is a graphic designer & craft stylist living in the Midwest, specializing in easy food and paper crafts for holidays, parties, and everyday.
Read More
  • Contact
  • Image Usage Policy
  • Privacy Policy
  • Disclaimer
  • Terms
  • Contact
  • About
  • Free Printables
  • Work with Me
Copyright © 2023 Design Eat Repeat Site Credits Designed by Me Developed by Once Coupled