Who says good things don't come in small packages? Our mini chocolate chip muffins are light, tender and filled with mini chocolate chips. Made with brown sugar, vanilla Greek yogurt and buttermilk, these bite-sized treats are sure to satisfy any mini muffin lover! The overall texture and flavor will remind you of a high quality, homemade package of chocolate chip mini bites. Remember to share these chocolate mini chocolate chip muffins with friends and family - or hoard them all for yourself, we won't judge.
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❤️ What You'll Love About This Recipe
- this simple recipe comes together in no time at all making it perfect for a quick afternoon snack or easy weekend breakfast idea
- these little muffins are the perfect snack to add to your kiddo's lunchbox or take along for an afternoon walk in the woods
- made with both butter and canola oil, this recipe has a perfect flavor and texture
- this easy snack is filled with plenty of chocolate chips and will remind you of your favorite chocolate chip cookie or batch of chocolate chip pancakes
🍫 Ingredients
- mini chocolate chips - mini chocolate chips works best for these muffins due to the overall finished size of the mini muffin
- vanilla greek yogurt - using vanilla yogurt adds to both the overall flavor and moisture of the muffin recipe
- unsalted butter - adds moisture and flavor to the muffins
- canola oil - helps to create muffins that are very light and fluffy
- buttermilk - helps to create the best flavor and moisture in this mini muffin recipe
🍋 Variations
white chocolate chip muffins - swap the dark chocolate chips for 1 cup of mini white chocolate chips
mini blueberry muffins - add 1 cup of fresh blueberries to the muffin batter along with the mini chocolate chips
mini banana chocolate chip muffins - omit the butter from the recipe and add 1 cup of mashed banana to the muffin batter along with the wet ingredients
🧈 Substitutions
mini chocolate chips - if you don't have mini chocolate chips, use 1 cup of regular chocolate chips instead
vanilla greek yogurt - you can use any regular yogurt in it's place - sour cream works well too
🥣 Instructions
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Combine the sugar with the liquid ingredients in a medium mixing bowl. Whisk until smooth.
Combine the dry ingredients in a large mixing bowl.
Add the wet ingredients to the dry ingredients and fold together until they are just combined.
Fold the mini chocolate chips into the muffins batter.
Chill muffin batter in the refrigerator for at least 30 minutes.
Use a cookie scoop to fill the mini muffin tin. Sprinkle each muffin with a few mini chocolate chips.
Bake mini muffins at 425° for the first five minutes. Lower the oven temperature to 350° and bake for an additional 5-7 minutes.
Move baked muffins to a wire rack. Let your mini muffins cool slightly before popping one (or two) into your mouth for a taste test
Hint: Want tall muffins that don't sink down in the middle? Bake muffins at a higher temperature (425°) for the first five minutes of baking. After five minutes, lower the oven temperature and finish baking at 350°.
🤓 Expert Tips
Chill Your Muffin Batter - for the best overall height and texture, I highly recommend chilling your muffin batter. Chill batter for at least thirty minutes before scooping and baking the muffins. This chocolate chip muffin recipe can also be made ahead of time. Make the batter the night before, leave to chill in the refrigerator overnight, and bake fresh muffins in no time at all the next morning.
Use Mini Muffin Liners - this isn't a necessity, nonstick cooking spray applied liberally will work, but the muffin liners make it easy to remove the muffins from the pan. For this recipe in particular, the mini chocolate chips like to stick to the side of the mini muffin pan, even if it's been well coated. The mini chocolate chips love to stick to the muffin pan.
🧁 Baking Full Sized Muffins
These fluffy chocolate chip muffins will work as full sized muffins. For regular size muffins, line your muffin tin with muffin wrappers and fill cups ¾ of the way full. Bake muffins in an oven preheated to 425° for the first five minutes. Lower the temperature to 350° and bake the muffins for an additional 12-15 minutes or until the muffins are a nice golden brown on top.
⭐️ Recipe FAQs About
I really like to bake muffins at a higher temperature (425°) for the first five minutes of baking. After five minutes, lower the oven temperature and finish baking at 350°.
Mini muffins are done when the tops are golden brown and the tops of the muffins back back just a little bit when you poke them. You should see no uncooked batter on the top of the mini muffins.
🍪 Related Recipes
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📖 Recipe
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Mini Chocolate Chip Muffins
Ingredients
- ¼ cup unsalted butter melted and cooled
- ¼ cup canola oil
- ⅓ cup light brown sugar
- ⅔ cup granulated sugar
- ½ cup vanilla greek yogurt at room temperature
- 2 eggs at room temperature
- ½ cup buttermilk at room temperature
- 1 tablespoon vanilla at room temperature
- 2 cups (280g) all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips + 3 tablespoon for sprinkling on top
Instructions
- In a medium bowl, combine the sugars with the canola oil, melted butter, eggs, yogurt, buttermilk and vanilla extract. Whisk until smooth.
- Combine the flour, salt, baking soda and baking powder in a large mixing bowl.
- Add the wet ingredients to the dry ingredients and mix together until they are just combined.
- Fold the mini chocolate chips into the muffins batter.
- Cover the batter with plastic wrap. Chill the muffin batter in the refrigerator for at least 30 minutes.
- Preheat the oven to 425°.
- Use paper liners or cooking spray to prepare your mini muffin pan.
- Use a cookie scoop to fill the mini-muffin pan - fill each cup to the top.
- Sprinkle each mini muffin with a few mini chocolate chips.
- Bake the mini muffins at 425° for the first five minutes. Lower the oven temperature to 350° and bake for an additional 5-7 minutes, or until the muffins are golden brown on the top.
- Move baked muffins to a wire rack. Let your mini muffins cool slightly before popping one (or two) into your mouth for a taste test
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