Chocolate Chip Mini Muffins for a Sweet Snack

Perfect for snack time or a sweet treat, these bite-sized chocolate chip mini muffins are sure to be a hit with kids and adults alike.

Welcome to the world of mini marvels, where the aroma of freshly baked goodies wafts through the air and every bite is a little piece of heaven.

Today, I’m sharing a recipe that’s close to my heart: a chocolate chip mini muffin recipe that’s not just good, but “hide-them-from-the-family-so-you-can-have-them-all” good.

Imagine it’s a morning where the sun is shining, the birds are singing, and you, my friend, are about to create some magic.

Enter these choc chip mini muffins – so good they rival the famous Little Bites in their deliciousness. These aren’t just treats; they’re tiny treasures of chocolatey goodness that will make you feel like a baking wizard.

What sets these muffins apart? They strike that perfect balance between the tender, moist crumb and the rich, gooey chocolate chips.

And let’s be honest, who can resist the charm of anything mini? There’s something about these bite-sized delights that just makes them more irresistible.

They’re the perfect companion for your morning coffee, a sweet surprise in a lunchbox, or that little reward at the end of a long day.

So, gather your ingredients, roll up your sleeves, and let’s get baking! These chocolate chip mini muffins are waiting to make their grand entrance into your life and leave a mark of deliciousness.

Stay tuned, as we’re about to create something that’s not just good, but “let’s-make-a-second-batch” good!

Tips for Making Delicious Muffins

Before we dive into the recipe, I wanted to share some important tips for making muffins. If you’re more experienced with baking, you might already know this stuff and can just scroll down to the recipe.

Otherwise, I hope these tips help result in the most delicious baked goods you’ve ever had!

Use Fresh Ingredients

Start with fresh and high-quality ingredients, including flour, baking powder, eggs, and dairy products. Using fresh ingredients can significantly impact the flavor and texture of your muffins.

Measure Accurately

Use precise measurements for both dry and wet ingredients. Invest in a kitchen scale for the most accurate measurements, especially for flour and sugar.

Room Temperature Ingredients

Allow eggs, butter, and dairy products to come to room temperature before using them. This helps with proper mixing and texture.

Don’t Overmix the Batter

Mix ingredients until just mixed. This means right when they are combined, stop and resist the temptation to go further. If you overmix the batter, it can add air. Your muffins will flatten as they bake. If there are some lumps in the final mix, that is fine.

Grease the Muffin Tin or Use Liners

I’ve been asked several times if non stick means you don’t have to grease. Grease the muffin tin generously to prevent sticking. You can use butter, oil, or non-stick cooking spray.

Don’t Overfill Cups

Fill the muffin cups about 2/3 full to allow room for the muffins to rise and prevent overflow. You can go up to about 75% full to get more round tops.

Check with a Toothpick

Follow the recipe’s recommended baking time and temperature closely. Use a toothpick or cake tester to check for doneness. Insert it into the center of a muffin; if it comes out clean or with a few crumbs, they’re done.

Remember that practice makes perfect, so don’t be discouraged if your first batch isn’t perfect. With time and experience, you’ll become a master muffin baker.

To make these choc chip mini muffins, here’s what you’re going to need.

Ingredients

• 1 1/2 cups all purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 egg
• 1/2 cup milk
• 1/3 cup coconut oil
• 1 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips

A small ladle or ice cream scoop works well for transferring the batter into the muffin cups without making a mess.

Once completely cooled, place in an airtight container for up to three days at room temperature. You can store in the refrigerator in an airtight container for up to five days.

These muffins freeze well too. Pop them in the freezer in a freezer bag for up to three months. Throw them in the microwave in 30 second intervals when ready to eat.

Get the printable recipe for this treat below:

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If you enjoyed these muffins, I’d love for you to let me know in the comments! I’d also love for you to check out these other muffin and bread recipes:

Apple • Apple Cider • Cake Mix Banana • Chocolate Chip Loaf Cake • Chocolate Chip Zucchini • Coconut Banana • Gingerbread • Lemon Blueberry • Pumpkin Cranberry • Zucchini