These Mini Chocolate Chip Muffins have a fluffy texture with just the right amount of sweetness, and make the perfect snack. They are made with basic ingredients and have the best flavor for a quick snack when you’re craving something sweet.
Mini chocolate chip muffins are a delicious and portable snack that are perfect for busy mornings or a sweet treat to share with friends and family. They’re easy to make and can be customized with different add-ins and toppings to suit your preferences.
This chocolate chip mini muffins recipe is made with a simple flour mixture, butter, greek yogurt, brown sugar and an egg, and just so happens to be one of my favorite baked goods.It’s the perfect amount of batter to chocolate chip ratio, and they are the perfect size for little 2 bite muffins.
Here’s a simple recipe for mini chocolate chip muffins that yields about 24 mini muffins.
Table of Contents
INGREDIENTS FOR THE CHOCOLATE CHIP MINI MUFFIN RECIPE
You will need the following ingredients listed below to make this chocolate chip muffin recipe (the exact measurements and full recipe are in the recipe card at the bottom of the post):
- Gluten free all-purpose flour – can use regular all-purpose flour as well.
- Baking powder
- Melted butter – or coconut oil.
- Brown sugar
- Plain greek yogurt – can use sour cream here as a replacement.
- Large egg
- Vanilla extract
- Mini chocolate chips – can use regular chocolate chips.
- Optional ingredients for the muffin batter – maple syrup, mashed bananas, granulated sugar, baking soda, avocado oil, etc.
HOW TO MAKE THE BATCH OF CHOCOLATE CHIP MINI MUFFINS
Preheat your oven to 375°F (190°C) and line a mini muffin pan with paper liners or lightly grease the muffin cups with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a separate large bowl, mix together the butter, brown sugar, greek yogurt, egg, and vanilla extract until smooth and well combined.
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix, as this can lead to tough muffins.
Fold in the mini chocolate chips, reserving a few to sprinkle on top of the muffins before baking.
Using a small cookie scoop or spoon, fill each muffin cup in the mini muffin tin with batter, filling each cup full. Use a rubber spatula to get all the batter from the bowl.
Sprinkle the remaining chocolate chips on top of the muffins.
Bake the muffins for 10-12 minutes in the preheated oven until they are golden brown, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
You can also make regular-sized muffins using this recipe with regular size chocolate chips, you will just have the cook the muffins longer.
TIPS AND TRICKS FOR THE HOMEMADE MUFFINS
- Make sure all of your ingredients are at room temperature before beginning to ensure they mix together smoothly.
- Don’t overmix the batter. Mix until just combined, as overmixing can lead to tough muffins.
- Use a small cookie scoop or spoon to fill the muffin cups. This will help ensure that each muffin is the same size and bakes evenly.
- Add additional chocolate chips to the top of the batter for a more aesthetic looking muffin.
- For best results do not over bake the batter as they will dry out.
- If you want a more chocolatey flavor, you can add cocoa powder to the batter or use dark chocolate chips instead of mini chocolate chips.
- You can also add other ingredients to the batter, such as chopped nuts, dried fruit, or shredded coconut, to customize the muffins to your liking.
DIFFERENT VARIATIONS FOR THESE DELICIOUS MUFFINS
- Blueberry Muffins: Add fresh or frozen blueberries to your muffin batter for a classic flavor combination.
- Banana Nut Muffins: Mash ripe bananas and mix them into your batter, along with chopped nuts like walnuts or pecans.
- Lemon Poppyseed Muffins: Add fresh lemon juice and zest, along with poppyseeds, to your batter for a bright, citrusy flavor.
- Chocolate Chip Muffins: Fold chocolate chips into your muffin batter for a decadent treat.
- Pumpkin Spice Muffins: Mix in canned pumpkin puree, along with warm spices like cinnamon, nutmeg, and cloves, for a fall-inspired flavor.
- Apple Cinnamon Muffins: Mix in grated apple and cinnamon into your batter, and optionally top with a streusel crumb topping.
- Carrot Cake Muffins: Mix in grated carrots, raisins, and warm spices like cinnamon and ginger for a muffin version of classic carrot cake.
- Double Chocolate Muffins: Add cocoa powder to your batter, along with chocolate chips, for a rich and chocolatey treat.
- Cranberry Orange Muffins: Mix in fresh or dried cranberries, along with orange zest and juice, for a tart and citrusy flavor.
- Savory Muffins: Experiment with savory flavors by adding ingredients like cheese, bacon, or herbs to your muffin batter.
HOW TO STORE THESE LITTLE MUFFINS
Mini chocolate chip muffins can be stored in an airtight container at room temperature, in the refrigerator, or in the freezer, depending on how long you want to keep them. Here are some guidelines for each storage method:
- Room temperature storage: If you plan to eat the muffins within a day or two, you can store them in an airtight container at room temperature. Be sure to keep them out of direct sunlight and away from heat sources. However, if your home is very warm, it is best to store them in the refrigerator.
- Refrigerator storage: If you want to store the muffins for up to a week, you can store them in an airtight container in the refrigerator. Before serving, allow the muffins to come to room temperature for a few minutes or warm them up in the microwave or oven.
- Freezer storage: If you want to store the muffins for longer than a week, you can freeze them. To freeze, wrap the muffins individually in plastic wrap or aluminum foil and then place them in an airtight container or freezer bag. When you are ready to eat them, thaw them at room temperature or in the microwave.
Mini chocolate chip muffins are a versatile and delicious snack that can be enjoyed any time of day. With this simple recipe and a few tips for success, you’ll be able to whip up a batch of these sweet treats in no time!
Other Gluten-Free Desserts You May Want To Try!
- The Best Healthy Protein Cookie Dough Recipe
- Vegan Gluten Free Protein Bars With Dark Chocolate
- Gluten Free and Dairy Free Blueberry Muffins
- Healthy Homemade Twix Bars Recipe (Gluten Free and Vegan)
- Healthy Oatmeal Protein Cookies
- 1 cup gluten free all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup + 2 tbsp melted butter
- 1/2 cup brown sugar
- 1/4 cup + 2 tbsp plain greek yogurt
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup mini chocolate chips, more for topping
- Preheat your oven to 375°F (190°C) and line a mini muffin pan with paper liners or lightly grease the muffin cups with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate large bowl, mix together the melted butter, brown sugar, greek yogurt, egg, and vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix, as this can lead to tough muffins.
- Fold in the mini chocolate chips, reserving a few to sprinkle on top of the muffins before baking.
- Using a small cookie scoop or spoon, fill each muffin cup in the mini muffin tin with batter, filling each cup full. Use a rubber spatula to get all the batter from the bowl. Sprinkle the remaining chocolate chips on top of the muffins.
- Bake the muffins for 10-12 minutes until they are golden brown, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
I used Bobs Red Mill gluten-free flour blend.
Can also use melted coconut oil in place of melted butter.
Serving Size:1 grams
Amount Per Serving: Calories: 64Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 92mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…