There’s something undeniably comforting about Mini Chocolate Chip Muffins straight from the oven—warm, soft, and loaded with melty chocolate chips. These little delights turn an ordinary moment into something sweet and memorable.
As a food content creator who’s tested countless muffin recipes, I can confidently say these Mini Chocolate Chip Muffins check all the boxes. They're easy to make, reliably delicious, and kid-approved every single time.
What sets this recipe apart? The magic of Greek yogurt. It keeps these Mini Chocolate Chip Muffins extra moist while giving them a subtle tang and an added dose of protein. That’s flavor and nutrition in one bite!
These muffins are the ideal grab-and-go breakfast, lunchbox favorite, or after-school snack. And because they’re mini, portion control is built right in—though no one would blame you for reaching for seconds (or thirds).
In just under 30 minutes, you can whip up a batch of these Mini Chocolate Chip Muffins—no fancy equipment, no complicated steps. Just wholesome ingredients and that comforting bakery smell filling your kitchen.
Trust me, once you make these Mini Chocolate Chip Muffins, you’ll come back to this recipe again and again. They’re simple, satisfying, and sure to become a household favorite.
Why These Mini Chocolate Chip Muffins Stand Out
These aren't just any mini muffins. These are Mini Chocolate Chip Muffins that have been perfected through dozens of test batches to deliver bakery-quality results—right from your home oven.
Each bite-sized muffin is soft, fluffy, and studded with gooey chocolate chips. The mini size makes them ideal for portion control and perfect for little hands, which is why these Mini Chocolate Chip Muffins are a go-to for kids’ snacks, lunchboxes, and party platters.
What makes these Mini Chocolate Chip Muffins a standout? The flavor and texture have been carefully refined to strike the perfect balance of sweet, moist, and slightly crisp on top. They’re not just good—they’re crave-worthy.
Pair them with a cold glass of milk, your morning coffee, or serve them as part of a brunch board with fresh fruit and yogurt. The versatility of Mini Chocolate Chip Muffins is what turns a simple recipe into a household staple.
Whether it’s a busy weekday breakfast or a weekend gathering, these Mini Chocolate Chip Muffins always hit the spot. Easy to bake, easy to love, and always the first to disappear from the table.
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Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Plain Greek yogurt
- Vegetable oil
- Large egg
- Milk
- Vanilla extract
- Mini chocolate chips
See recipe card for quantities.
Ingredient Notes & Substitutions
- Greek Yogurt: Use full-fat for the moistest muffins, but low-fat works too. No Greek yogurt? Sour cream makes an excellent substitute.
- Flour: For gluten-free chocolate chip muffins, substitute a 1:1 gluten-free flour blend.
- Sugar: Reduce to ⅓ cup for less sweet muffins, or use coconut sugar for a less refined option.
- Chocolate Chips: Mini chips distribute better in small muffins, but regular chips work too. For dairy-free or vegan chocolate chip muffins, use dairy-free chocolate chips.
- Egg: For egg-free mini muffins, substitute with ¼ cup applesauce or a flax egg.
Instructions
Prepare the Batter
- Preheat your oven to 375°F (190°C) and prepare your mini muffin tin with cooking spray or paper liners.
- In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, and salt).
- In a separate bowl, combine the wet ingredients (Greek yogurt, oil, egg, milk, and vanilla), then pour into the dry ingredients and fold gently just until combined, adding chocolate chips toward the end of mixing.
Bake the Mini Muffins
- Fill each mini muffin cup about ¾ full with batter using a cookie scoop or tablespoon.
- Sprinkle additional chocolate chips on top of each muffin for a bakery-style look.
- Bake for 10-12 minutes until tops spring back when touched and a toothpick comes out clean or with a few moist crumbs.
Cool and Store
- Allow the mini muffins to cool in the pan for 5 minutes before transferring to a wire rack.
- Cool completely before storing in an airtight container.
- Enjoy within 3 days at room temperature, or freeze for up to 3 months for longer storage.
- Prepare the Batter: Gently fold wet and dry ingredients before adding chips
- Bake the Mini Muffins: Fill muffin cups ¾ full and bake until golden brown
- Cool and Store: Let muffins cool completely before storing or serving
Equipment For Mini Chocolate Chip Muffins
- Mini muffin tin: A 24-cup non-stick mini muffin pan works best for this recipe.
- Cookie scoop: A small (1 tablespoon) cookie scoop ensures even portioning.
- Mixing bowls: You'll need two—one for dry and one for wet ingredients.
- Silicone spatula: Perfect for gentle folding without overmixing.
- Wire cooling rack: Allows muffins to cool properly without getting soggy bottoms.
Budget-friendly alternative: If you don't have a mini muffin tin, you can use regular-sized liners in a standard muffin tin and fill them only ¼ full. You'll get fewer muffins, and they'll be slightly wider but not as tall.
Expert Baking Tips
- Don't overmix the batter – this is the #1 cause of dense, tough muffins. Mix just until the ingredients are combined.
- For bakery-style domed tops, start baking at 425°F for 5 minutes, then reduce to 375°F for the remaining time without opening the oven door.
- Use a cookie scoop for perfectly even muffin sizes.
- Room temperature ingredients mix more evenly than cold ones, creating a better texture.
- Fill muffin cups ¾ full – not halfway, not to the top – for the perfect rise.
- Check for doneness early – mini muffins can go from perfect to overbaked in just a minute.
Variations
Healthy Mini Chocolate Chip Muffins
- Substitute half the all-purpose flour with whole wheat flour
- Reduce sugar to ⅓ cup and add 2 tablespoons honey
- Use coconut oil instead of vegetable oil
- Add 2 tablespoons ground flaxseed for extra nutrition
High Protein Chocolate Chip Muffins
- Use Greek yogurt with higher protein content (2% or full-fat)
- Add 2 tablespoons protein powder to the dry ingredients
- Replace ¼ cup of flour with almond flour
- Mix in 2 tablespoons chia seeds
Gluten-Free Mini Chocolate Chip Muffins
- Substitute the all-purpose flour with a 1:1 gluten-free baking blend
- Check that your baking powder is gluten-free
- Add ¼ teaspoon xanthan gum if your flour blend doesn't include it
Vegan Mini Chocolate Chip Muffins
- Replace Greek yogurt with plant-based yogurt
- Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- Substitute plant milk for regular milk
- Use dairy-free chocolate chips
Double Chocolate Chip Muffins
- Replace 3 tablespoons of flour with unsweetened cocoa powder
- Use a mix of semi-sweet and dark chocolate chips
- Add a chocolate glaze on top for extra indulgence
Storage
Fridge Storage
Store completely cooled mini chocolate chip muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Bring to room temperature before serving or warm briefly in the microwave for 10 seconds.
Freezing Instructions
These mini muffins freeze beautifully! Place cooled muffins in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw at room temperature for about 30 minutes or microwave for 15-20 seconds.
Meal Prep Ideas
Make a double batch on Sunday for quick breakfasts and snacks all week long. Pack frozen muffins in lunchboxes—they'll thaw by snack time while keeping other foods cool.
My Grandmother’s Secret Touch
One of the best baking lessons I ever learned came from my grandmother—who never rushed a good thing. Her secret? Letting the muffin batter rest. It may seem like a small step, but allowing the batter to sit for just 15 minutes before baking transforms these Mini Chocolate Chip Muffins into something truly special.
The rest time gives the flour a chance to fully hydrate and the baking powder time to activate. The result? Taller, fluffier, unbelievably moist Mini Chocolate Chip Muffins with a tender crumb you can feel in every bite. It’s a simple pause, rooted in generations of care, that brings bakery-level magic to your kitchen. Just like Grandma used to make—with love and a little extra patience.
FAQ
How to adjust baking for mini muffins?
When baking mini chocolate chip muffins, reduce the baking time by half compared to regular muffins. Standard muffins typically bake for 18-22 minutes, while mini muffins need only 9-12 minutes at the same temperature (usually 350-375°F). Watch them carefully after 8 minutes and test with a toothpick—it should come out with a few moist crumbs. Avoid overbaking to keep your mini muffins soft and moist.
What makes little bites so moist?
Mini chocolate chip muffins stay moist thanks to key ingredients like Greek yogurt or sour cream, which add moisture without thinning the batter. The higher ratio of surface area to volume helps lock in moisture during quick baking. Vegetable oil (rather than butter) prevents drying out and maintains softness for days. Don't overmix the batter or overbake—remove from the oven when a toothpick shows a few moist crumbs.
How full do you fill mini muffin pans?
Fill mini muffin pans approximately ¾ full with chocolate chip muffin batter for the perfect rise. This allows enough space for the muffins to expand without overflowing while still creating a nice domed top. Using a small cookie scoop (1-1.5 tablespoon capacity) ensures consistent filling. Overfilling can cause spillover, while underfilling results in flat tops. The right amount yields 24 perfectly sized mini chocolate chip muffins.
Do mini muffins need liners?
Mini chocolate chip muffins don't absolutely need liners, but they offer several advantages. Liners prevent sticking, make removal easier, and keep muffins moist longer. If baking without liners, thoroughly grease each cup with non-stick spray. Silicone mini muffin pans are another great option that rarely requires liners. For best results with very moist batters like chocolate chip muffins, liners help maintain perfect shape and easy serving.
Tiny Treats, Big Love — Your Next Favorite Recipe Awaits
These Mini Chocolate Chip Muffins may be small in size, but they deliver massive flavor and feel-good nostalgia in every bite. Perfect for breakfast on the go, lunchbox surprises, or cozy afternoon snacking, they strike the perfect balance between wholesome ingredients and bakery-style indulgence—thanks to the magic of Greek yogurt for that moist, melt-in-your-mouth texture.
Whether you're keeping it classic or putting your own twist on the recipe, these homemade Mini Chocolate Chip Muffins are bound to become a staple in your kitchen. And if you're loving the simplicity and comfort of this recipe, don’t miss a few other favorites that readers are raving about—like the soft, dreamy Irresistible Vanilla Almond Cake Recipe or the rich and cozy Quick Banana Bread with Sour Cream.
Go ahead and give this recipe a try—then come back and let me know how your batch of Mini Chocolate Chip Muffins turned out! Leave a comment below or tag me on social media with your muffin masterpieces. I love seeing your creations!
Happy baking—and remember, the tiniest treats often leave the biggest impression.
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Pairing
These are my favorite dishes to serve with Mini Chocolate Chip Muffins
Mini Chocolate Chip Muffins
Equipment
- 1 Mini Muffin Tin 24-cup non-stick recommended
- 1 Cookie scoop Small, ~1 tbsp, for even portioning
- 2 Mixing bowls One for wet, one for dry ingredients
- 1 Silicone spatula For gentle folding
- 1 Wire cooling rack Prevents soggy muffin bottoms
Ingredients
- 1½ cups All-purpose flour
- ½ cup Granulated sugar
- 1½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Plain Greek yogurt Full-fat preferred
- ¼ cup Vegetable oil Can sub with melted butter
- 1 Large egg Room temperature
- ¼ cup Milk Any kind room temperature
- 1 teaspoon Vanilla extract
- ½ cup Mini chocolate chips Plus extra for topping
Instructions
- Preheat oven to 375°F (190°C). Grease or line a mini muffin tin.
- Whisk together flour, sugar, baking powder, and salt in a medium bowl.
- In another bowl, mix yogurt, oil, egg, milk, and vanilla until smooth.
- Gently fold wet into dry ingredients, then fold in chocolate chips.
- Let the batter rest for 15 minutes before baking.
- Fill muffin cups ¾ full; top with extra chocolate chips.
- Bake for 10–12 minutes or until golden and springy.
- Let cool in pan 5 minutes, then transfer to rack to cool completely.
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