Mini Chocolate Chip Muffins
Who else was obsessed with Little Bites chocolate chip muffins growing up? If you were, then you need to make these soft and fluffy mini chocolate chip muffins! They’re bite-sized and loaded with mini chocolate chips which means you get chocolatey goodness in every bite!
Why You Should Make These Muffins
First off, Easy Peasy: These muffins come together in less than 30 minutes. With a few simple steps, minimal ingredients, and a muffin tray, you’ll have a delicious batch of muffins ready to snack on!
Second, Flavor Packed : Since these muffins are bite-sized and packed with a generous amount of chocolate chips, you get melty chocolate in every bite. They’re soft and fluffy (thanks to the butter) and balanced with a sweet crumble on top. It’s like Little Bites had a little makeover!
Third, Perfect for Breakfast or as a Snack: Start your day off with a warm chocolate chip muffin and a glass of milk. I mean, is there anything better? These little cuties are so small, they even pass as a snack, which is great for the kiddos at school.
Lastly, Kids Love Them: You heard it here first: your kids will LOVE these muffins, just like our little nephew did. They’re great as a preschool snack or even as an afternoon snack. Trust me, these are a hit!
Everything you’ll need
Here’s everything you’ll need to make these Mini Chocolate Chip Muffins:
- Butter: We like to use softened room-temperature butter for muffins because it allows for a nice, tender crumb.
- Sugar: Adds the perfect amount of sweetness and will be used in both the muffin batter and the crumble topping.
- Egg: One room-temperature egg is all you need for this recipe.
- Buttermilk: We don’t suggest substituting the buttermilk because it’s necessary for that tang and keeps the muffins moist. You can easily make buttermilk at home by mixing together 1 cup of milk and 1 tsp vinegar or fresh lemon juice.
- All-Purpose Flour: Nothing fancy here, just some flour.
- Baking Powder: A teaspoon of baking powder will work its magic and help your muffins rise.
- Chocolate Chips: We prefer to use mini chocolate chips for that chocolatey goodness in every bite! Our favorite to use are Ghirardelli Mini Chocolate Chips.
Recipe Tips
Use Room Temperature Ingredients: Room-temperature ingredients are essential for the muffins to rise and bake evenly. To ensure that your ingredients are at room temperature, take them out of the fridge a few hours before you are ready to bake!
Do Not Over-Mix: Over mixing the muffin batter can result in tough and dry muffins. Mix the ingredients just until combined and no flour streaks remain.
Toss your Chocolate Chips in Flour: Before adding the chocolate chips into the batter, toss them in 1 tsp of flour to prevent the chocolate from sinking to the bottom of the muffins.
Watch how we made them:
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Mini Chocolate Chip Muffins
Ingredients
Crumble
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 6 tbsp melted butter
Muffin Batter
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/3 cup buttermilk*
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup mini chocolate chips
Instructions
- In a small bowl, mix together the ingredients for the crumble. Place in fridge while you prepare the batter.
- Using an electric hand mixer, cream together the butter and sugar. Add the egg and mix until combined.
- Mix in the buttermilk and vanilla. Then, fold in the flour, baking powder, and salt. Be careful not to overmix.
- Toss the chocolate chips with 1 tsp of flour and gently mix until all the chocolate is coated. Fold the chocolate chips into the batter.
- Scoop 1 1/2 tbsp of batter into each muffin tin and top with crumble. Bake at 350°F for 15 mins.
