Muffins | Chocolate | Snack recipes | Mini muffins | Chocolate Chip Muffins |

Mini Chocolate Chip Muffins

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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 36 mini muffins
Calories 53 kcal
Author Jessica - Together as Family


  • 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


  1. Preheat oven to 375 degrees. Spray the inside of a mini-muffin tin with cooking spray. Set aside.
  2. In large bowl, combine flour, sugar, salt, baking powder. Whisk together until combined and no clumps remain.
  3. In a separate small bowl, mix oil, egg, vanilla extract, and milk. Whisk together.
  4. 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.
  5. 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. 

  6. Bake for 10-12 minutes. Let cool in muffin tin for a couple of minutes and then move to a rack to cool.
  7. 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.