These mini chocolate chip muffins are soft, moist, and full, with a rich burst of chocolate in every bite. Perfect for lunch box snacks or finger food when hosting a party. They’re quick to whip up in less than 30 minutes and are a crowd favourite!
There’s something so fun about mini muffins—they’re the perfect bite-sized treat for snacking, lunchboxes, or an easy grab-and-go breakfast. I love making a batch of these mini chocolate chip muffins when I want something sweet but not overly indulgent.
These muffins are soft, fluffy, and packed with just the right amount of chocolate chips in every bite. They’re made in one bowl, come together in minutes, and bake in under 15 minutes. Perfect for when you need a quick homemade treat!
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Ingredient Notes & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Flour – you can swap out all-purpose flour for a gluten-free blend 1:1.
- Oil – melted coconut oil or light olive oil works well. This can be swapped out for butter in a pinch. If using coconut oil, melt it first and let it cool before adding it.
- White sugar & Brown sugar – the mix of both sugars adds sweetness and a slight caramel flavour. Try coconut sugar for a refined sugar alternative.
- Egg – just one 🙂
- Vanilla – enhances the flavor of the muffin dough and pairs well with chocolate.
- Baking powder – helps the muffins rise and stay fluffy.
- Salt
- Chocolate Chips – mini chocolate chips work best for even distribution, but regular ones work too.
- Greek yogurt – keeps the muffins tender and adds a slight tang. You can substitute with sour cream or plain yogurt.
- Milk – adds moisture to the batter. Any milk works, including dairy-free options like almond or oat milk.
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Buy Now → How To Make Mini Chocolate Chip Muffins
Step 1: Preheat oven to 180° C (350° F). Grease a mini 24-cup muffin tin or line with paper liners. Set aside.
Step 2: Beat the white sugar, brown sugar and egg together in a large bowl.
Step 3: Mix in the oil, greek yoghurt, milk and vanilla extract until well combined.
Step 4: Whisk in the flour, baking powder, and salt until combined. Don’t overmix the batter. Otherwise, you’ll end up with dense muffins.
Step 5: Add in the chocolate chips.
Step 6: Divide the batter between the prepared muffin cups. Optional: Sprinkle with extra chocolate chips.
Step 7: Bake for 15 minutes. The tops should spring back when you touch them, and they should be a light golden brown.
Recipe Tips
- Don’t overmix the batter: Mix until it is just combined. Overmixing can lead to dense, tough muffins. It’s okay if there are a few lumps!
- Add extra chocolate chips on top: To add an extra chocolatey bite, sprinkle a few chocolate chips on top of each muffin before baking.
How To Store
At Room Temperature – Store the muffins in an airtight container at room temperature for up to 2–3 days. This will keep them soft and moist.
In the Freezer – For longer storage, you can freeze the muffins. Allow them to cool completely, then place them in a resealable freezer bag. They will stay fresh for up to 3 months. To enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.
Mini Chocolate Chip Muffins
Ingredients
- 1/2 cup greek yoghurt
- 1 large egg
- 1/3 cup oil or butter
- 1 teaspoon vanilla extract
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup milk
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 180° C (350° F). Grease a mini 24-cup muffin tin or line with paper liners. Set aside.
- Beat the white sugar, brown sugar, and egg together in a large bowl.
- Mix in the oil, greek yoghurt, milk and vanilla extract until well combined.
- Whisk in the flour, baking powder, and salt until combined. Don’t overmix the batter. Otherwise, you’ll end up with dense muffins.
- Add in the chocolate chips.
- Divide the batter between the prepared muffin cups.
- Bake for 15 minutes. The tops should spring back when you touch them, and they should be a light golden brown.
Notes
- Don’t overmix the batter: Mix until it is just combined. Overmixing can lead to dense, tough muffins. It’s okay if there are a few lumps!
- Add extra chocolate chips on top: To add an extra chocolatey bite, sprinkle a few chocolate chips on top of each muffin before baking.
