Chocolate chip muffins are mini sized and the best back-to-school snack. They take only minutes to make for a soft, sweet, handheld snack for little kids.
I first posted these mini chocolate chip muffins 3 years ago on the blog. They were one of the very first, if not the first, recipe I ever posted.
My kids love having them after school, in their lunch boxes, and even as a special treat for breakfast with a tall glass of milk. With back-to-school coming for most people, I thought it would be the perfect time to repost these delicious little muffins so they can get in front of more eyes.
Original post is below with some pretty new updated pictures.
We LOVE these muffins so much that I have made these 3 times in the past week!
The first time I messed up the baking time and they turned out over-cooked. I wanted to get the timing right for this post and so I made another batch. The second batch was perfect.
I ate a couple, you know for research purposes 
, went to put the baby to sleep and I came back to my other two kids shoving these mini muffins in their mouths. There were maybe only 4 muffins left from the batch.
, went to put the baby to sleep and I came back to my other two kids shoving these mini muffins in their mouths. There were maybe only 4 muffins left from the batch.
In their defense…. I had not fed them lunch yet. My kids loved them so much that we made another batch a couple of days later.
So, if me making these 3 times in one week does not convince you they’re good, then I am not sure what will!
They’re the perfect size for little hands, they come together fast, and make for the perfect snack. I’m not sure if it’s because of their cute and mini size but it’s hard to stop at just one.
Get yourself a mini muffin tin and two bowls. Mix the dry ingredients in one bowl and the wet ingredients in the other.
You want to make sure that each mixture is mixed well, that way you don’t over mix the batter when you combine the two.
The one enemy of muffins is an over mixed batter. It makes them tough instead of soft and moist.
Add some miniature chocolate chips and gently mix until combined.
The regular sized chocolate chips are too big for these miniature muffins so please get some of the mini chocolate chips. They are fairly common and I have seen them in every grocery store I’ve shopped at.
If you want a pretty muffin then sprinkle a few extra chips on top of the batter before baking.
Each muffin cup will be almost full. You will end up with a little leftover batter. You could either make a few more mini muffins or take a few finger licks of the dough, haha
It tastes exactly like chocolate chip cookie dough so if you can handle the whole raw egg thing, then you’ll love the dough.
Enjoy friends! These are truly one of our favorites so I hope you love them like we do ♥
Mini Chocolate Chip Muffins
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Chocolate chip muffins are mini sized and the best back-to-school snack. They take only minutes to make for a soft, sweet, handheld snack for little kids.
Course: Snack
Cuisine: American
Keyword: chocolate chip, muffins, snack
Servings: 36 mini muffins
Calories: 53 kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable or canola oil
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup whole milk
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 375 degrees. Spray the inside of a mini-muffin tin with cooking spray. Set aside.
- In large bowl, combine flour, sugar, salt, baking powder. Whisk together until combined and no clumps remain.
- In a separate small bowl, mix oil, egg, vanilla extract, and milk. Whisk together.
- Pour the wet ingredients into the dry. Using a rubber spatula, very gently fold the ingredients together. Fold in the chocolate chips. You want to mix only until there are no flour pockets in the batter.
- Spoon batter into muffin tins. Fill each muffin cup about 3/4 full (slightly less). Try not to overfill or else the muffin will spill over the sides while baking and you won't get that nice dome shape at the top.
- Bake for 10-12 minutes. Let cool in muffin tin for a couple of minutes and then move to a rack to cool.
- Put extras in a Ziploc bag or keep covered on a plate. These tend to dry out if left out uncovered.
Recipe Notes
You can use whatever milk you have on hand. I prefer the higher fat of whole milk, so that's what I have always used in baking recipes that call for milk.
more recipes @ togetherasfamily.com
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