Mini Chocolate Chip Muffins (Copycat Little Bites)
These Mini Chocolate Chip Muffins are soft, moist, fluffy, and loaded with plenty of mini chocolate chips in every bite! Made with simple ingredients and mixed together in just minutes, this easy mini muffin recipe is perfect for a quick breakfast, an afternoon snack, a lunchbox treat, or a sweet little bite any time of day. Whether you bake them in a mini muffin pan for bite-sized chocolate chip muffins or make regular-sized muffins, this simple recipe delivers moist muffins with the perfect amount of sweetness every time.
Originally shared September 2010, updated May 2026
Mini Chocolate Chip Muffins
Back in 2010, when I originally shared this recipe, this was the caption:
This morning, a phone call woke me up. After I cleared my head a little and was about to get out of bed, Joshua (my oldest) came into my room and said, “We {my kids} have a surprise for you!” They had gotten up, cleaned the kitchen, and baked me chocolate chip muffins for breakfast… from scratch! Boy, do I love homeschooling!! {update – see this post where we added some brown sugar coffee buttercream to them… oh. my. gosh. YUMMY!!} I love these little muffins SO much and it was a terrific way to wake up this morning! By the way, if you like breakfast recipes, be sure to look over at the Homemade Donut Holes that I posted a couple of weeks ago!
These bite-sized mini chocolate chip muffins are soft, fluffy, and moist muffins loaded with plenty of chocolate chips in every bite.
This easy recipe uses simple ingredients you probably already have in your kitchen, making it perfect for a quick breakfast, a lunchbox treat, or an afternoon snack.
Whether you bake them in a mini muffin tin for little hands or in a regular muffin tin for a bigger sweet treat, this mini muffin recipe is perfection. The mini size makes them the perfect snack any time of day!
Why You’ll Love This Mini Muffin Recipe
There are so many reasons to love these chocolate chip mini muffins:
- Made with basic ingredients
- Uses simple ingredients you likely already have
- The right amount of sweetness
- Perfect for little hands
- Great for a quick breakfast or afternoon snack
- Easy to customize with favorite mix-ins
- Freezer-friendly
- Moist muffins with soft texture
- Loaded with mini chocolate chips
This simple recipe is one of my favorite things to bake because it’s easy enough for beginner bakers but delicious enough that everyone asks for the recipe card afterward.
Ingredients
All of the ingredients for these chocolate chip mini muffins are pantry staples.
Dry Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Mini chocolate chips
Wet Ingredients
- Egg
- Whole milk
- Butter, melted
Find the complete recipe with ingredient measurements in the recipe card below.
Optional Add-Ins & Variations
Want to turn this into a fun new recipe? Try adding:
- A splash of pure vanilla extract
- Chopped nuts
- Favorite mix-ins like peanut butter chips or white chocolate chips
You can also substitute vegetable oil or canola oil for the melted butter if needed, but butter really is the best!
Equipment Needed
- Large mixing bowl
- Medium bowl
- Wooden spoon or rubber spatula
- Measuring cup
- Mini muffin pan or mini muffin tin
- Mini paper liners
- Wire rack
- Non-stick cooking spray or nonstick spray
How to Make Mini Chocolate Chip Muffins
- Preheat your oven to 375°F. Prepare a mini muffin pan with mini paper liners or spray it generously with non-stick cooking spray.
- In a large bowl or large mixing bowl, whisk together the dry ingredients including the all purpose flour, granulated sugar, baking powder, and salt.
- Stir the mini chocolate chips into the dry ingredient mixture so they are evenly distributed.
- In a medium bowl, whisk together the wet ingredients including the large egg, whole milk, and melted butter.
- Pour the wet mixture into the dry ingredients.
- Use a wooden spoon or rubber spatula to gently stir the muffin batter until just combined. Do not overmix. A few lumps are perfectly fine and help keep the muffins soft and tender.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake until the tops are golden brown and a toothpick inserted into the center comes out clean. Exact bake time may vary slightly depending on your oven and the size of the muffins.
- Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack.
Pro Tips for the Best Muffins
- Use room temperature ingredients for a smoother batter.
- Do not overmix the wet and dry ingredients.
- Mini chips work best because they distribute evenly throughout the batter.
- For regular-sized muffins, use a standard prepared muffin tin and increase the bake time slightly.
Storage Instructions
Store leftover muffins in an airtight container at room temperature for several days.
For longer storage, wrap the muffins in plastic wrap or place them in a zip lock bag or freezer bag before freezing. This helps prevent freezer burn and keeps the muffins tasting fresh.
Frequently Asked Questions
Can I make regular sized muffins?
Yes! This recipe works perfectly for regular-sized muffins. You’ll just need to increase the bake time slightly.
Can I freeze mini muffins?
Absolutely. Place cooled muffins into a freezer bag or zip lock bag and freeze for up to 3 months.
What makes muffins moist?
Using whole milk, room temperature ingredients, and not overmixing the muffin batter helps create moist muffins.
Can I add vanilla extract?
Yes! A splash of pure vanilla or vanilla extract adds even more flavor.
The Perfect Snack Anytime
These chocolate chip mini muffins are perfect for busy mornings, an easy breakfast on the go, packing into a lunch box, or serving as a sweet treat after school. They’re soft, fluffy, packed with mini chocolate chips, and always disappear fast around here.
Honestly, they may become your favorite muffin recipe too!
Mini Chocolate Chip Muffins
Description
These Chocolate Chip Mini Muffins are soft, moist, fluffy, and loaded with plenty of mini chocolate chips in every bite! Made with simple ingredients and mixed together in just minutes, this easy mini muffin recipe is perfect for a quick breakfast, afternoon snack, lunch box treat, or sweet little bite any time of day. Whether you bake them in a mini muffin pan for bite-sized mini chocolate chip muffins or make regular-sized muffins instead, this simple recipe delivers moist muffins with the perfect amount of sweetness every single time.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup white sugar
- 3 teaspoons. baking powder
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- 1 egg
- 1 cup milk
- 1/3 cup melted butter
Instructions
- Preheat the oven to 375°F.
- Grease your muffin pan or line it with paper liners.
- In a large mixing bowl, whisk together all of the dry ingredients (flour, sugar, baking powder, salt).
- Add the chocolate chips to the dry ingredients and gently stir until they are evenly mixed in.
- In a separate bowl, whisk together the egg, milk, and melted butter.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Gently stir everything together just until the dry ingredients are moistened. Do not beat or overmix the batter. A few lumps are okay.
- Spoon the batter into the prepared muffin pan.
- Bake at 375°F for about 18 minutes, or until the muffins are lightly golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then move them to a wire rack.
Yield: Makes 9 extra-large muffins, about 24 regular muffins, or around 4 dozen mini muffins. Just be warned — if you make the miniature versions, you can easily eat a dozen before you blink!
Sounds great!! Can't wait to try them! I wonder if my kids would make them for me? LOL
These look delicious and will be trying soon. Do you grease the pan?