Mini Chocolate Chip Muffins Recipe

Introduction

These mini muffins are a delightful treat perfect for snacking or breakfast. Packed with mini chocolate chips and a moist, tender crumb, they’re easy to make and sure to please both kids and adults alike.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon table salt
• 1 cup sour cream
• ½ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips
• Coarse sugar for sprinkling (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line 15 wells of a 24-count mini muffin tin with paper liners, alternating wells. Set aside.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In a separate medium bowl or large measuring cup, whisk the sour cream, melted butter, egg, and vanilla extract until well combined. It’s okay if the butter separates a little—just mix as best as you can.
4. Step 4: Add the wet ingredients to the dry ingredients and gently stir with a spatula. The batter will be stiff and dry at first, which is normal. When the mixture is about half combined, fold in the mini chocolate chips and stir just until no flour streaks remain.
5. Step 5: Using a 1½ tablespoon-sized scoop, spoon the batter into the prepared muffin tin wells.
6. Step 6: Bake on the center rack for 12–13 minutes. Muffins are done when lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Step 7: Let the muffins cool in the pan for 5 minutes before carefully removing them. Bake your second batch using the remaining batter, if any.

Tips & Variations

• For extra sparkle and crunch, sprinkle coarse sugar on top of each muffin before baking.
• Substitute mini chocolate chips with blueberries or chopped nuts for a different flavor.
• Use sour cream at room temperature for easier mixing and better texture.
• If the batter seems too stiff, add a tablespoon of milk to loosen it slightly.

Storage

Store cooled mini muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag or container for up to 1 month. To reheat, warm muffins in the microwave for 15–20 seconds or in a preheated oven at 325°F (160°C) for 5 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins without sour cream?

You can substitute sour cream with Greek yogurt or buttermilk in equal amounts. This will keep the muffins moist and tender.

Why is the batter so stiff?

The batter for these mini muffins is intended to be stiff to ensure a dense, tender crumb. Avoid overmixing to keep the muffins light and fluffy.

Mini Chocolate Chip Muffins Recipe

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★★★★★

4.5 from 114 reviews

These delightful mini chocolate chip muffins are perfectly tender with a rich sour cream base and just the right amount of sweetness. Ideal for a quick breakfast treat or a snack, these bite-sized muffins combine simple ingredients into a fluffy, moist delight topped optionally with coarse sugar for a nice crunch.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 15 mini muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon table salt

Wet Ingredients

• 1 cup sour cream
• ½ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 1 cup mini chocolate chips
• Coarse sugar for sprinkling (optional)

Instructions

1. Preheat and prepare the muffin tin: Preheat your oven to 375°F (190°C). Line 15 wells of a 24-count mini muffin tin with paper liners, alternating wells to allow space. Set aside.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
3. Mix wet ingredients: In a separate bowl or large measuring cup, whisk sour cream, melted butter, egg, and vanilla extract until well combined. The butter may separate slightly, but that’s normal; just mix as best you can.
4. Combine wet and dry mixtures: Add the wet mixture into the dry ingredients and gently fold using a spatula. Expect a stiff and dry batter; this is normal. When the ingredients are about half incorporated, fold in the mini chocolate chips. Stir only until the batter is just combined and no flour streaks remain.
5. Scoop batter into muffin tin: Using a 1 ½ tablespoon scoop, evenly distribute the batter into the prepared muffin wells.
6. Bake the muffins: Place the muffin tin on the center rack of the preheated oven. Bake for 12 to 13 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and remove: Allow the muffins to cool in the pan for 5 minutes before carefully removing them. If making additional batches, repeat the process with remaining batter.

Notes

• Use paper liners for easier removal and to keep the mini muffin tin clean.
• Batter will be stiff and dry; overmixing can make muffins tough, so fold gently.
• Coarse sugar topping is optional but adds a nice crunchy texture to the tops of the muffins.
• You can store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: mini muffins, chocolate chip muffins, sour cream muffins, bite-sized muffins, easy breakfast recipes, quick muffins