Chocolate Chip Mini Muffin Recipe

Sinking your teeth into a warm, freshly baked muffin is a great way to satisfy your sweet tooth and satiate your hunger. Muffins are extremely versatile and thanks to their format, they are also incredibly portable. Our baking-obsessed recipe developer Mark Beahm has created the perfect chocolate chip mini muffin recipe for you to try out at home. Beahm is a passionate baker and food blogger at the Sunday Baker, and he is always eager to try out a variety of baked goods. These classic muffins are an absolute must-have in your baking repertoire, and as Beahm points out, the small size makes them "so snackable." 

Aside from their convenient bite-sized format, Beahm remarks, "I love muffins because it's acceptable to eat them at almost anytime of day." We will take his advice wholeheartedly and can imagine these mini chocolate chip muffins as the perfect accompaniment to a morning coffee, afternoon cup of tea, or as an energy boost whenever required. If you're eager to make these but don't want to accidentally finish them all at once (they're that tempting!), Beahm explains that they can easily be frozen. What are you waiting for? 

You'll probably already have most of the ingredients required for these chocolate chip mini muffins if you bake regularly. For starters, you'll need all-purpose flour to make up the starchy component of the dough. Baking powder and baking soda both help the muffins rise, creating a light and airy result. Adding a bit of salt to baked goods balances out all of the flavors. You won't notice the salt since these mini muffins are decidedly sweet, thanks to the addition of white sugar. It combines well with the muffin ingredients, contributing to the light and fluffy texture. 

You'll need some liquid ingredients to form the batter, and a large egg helps bind everything together, incorporating moisture. Thanks to its fat and liquid content, sour cream will help your muffins be moist and tender. You'll still want to include butter — the fat adds plenty of flavor and will give your muffins a light crumble. Melted butter mixes into the batter evenly, which creates a uniform consistency. Finally, mini chocolate chips are the ideal format for mini muffins! If you're thinking of incorporating other add-ins, Beahm notes, "Because of their size, I'd stick to add-ins that are also mini, like mini chocolate chips, mini M&Ms, or small berries like blueberries."

Start off by preparing your baking station: Preheat the oven to 350 F and line a mini muffin pan with mini muffin liners. In case you can't get your hands on the smaller format (or prefer a larger muffin size), you can follow the same steps until it is time to fill the muffin tins with batter. 

Next, set out a large mixing bowl and pour in the flour, baking powder, baking soda, and salt. Whisk the ingredients thoroughly to distribute the leavening agents throughout the flour so that your muffins rise evenly. 

Set out another large bowl and add the white sugar, egg, sour cream, and melted butter. Using a whisk, mix all of the ingredients together until they are smoothly combined with no visible lumps. At this point, it's time to combine the contents of the two bowls. Pour the wet mixture into the dry ingredients and mix them together using a rubber spatula. 

Beahm warns, "Do your best not to overmix the batter." He explains that there's no need to continue mixing once you've removed dry streaks of flour. Although you might be tempted to keep stirring, Beahm says that "It's okay if there are still some lumps in the batter." Be sure to follow his advice or else he cautions that "You'll end up with flat, dense muffins."

For the next step, it's time to add some chocolate magic to these mini muffins! Beahm uses mini chocolate chips so that they can easily fit into the mini muffin cups. However, feel free to get creative with other mini add-ins, or chop up larger chocolate chips if it's all you have. Fold the chocolate chips into the batter and only stir until they are evenly distributed, as Beahm stresses not to overmix the batter. 

Now your batter is ready to be distributed into the mini muffin pans. Beahm recommends using a tablespoon or cookie scoop to divide the batter evenly among the muffin liners, filling each one up to the top. Pop the muffin pan into the preheated oven and bake your mini muffins for 10 to 12 minutes. You'll know they're ready to remove when a toothpick inserted in the middle of a muffin comes out clean. As well, the tops and edges will start to become golden brown, another indication that your muffins are ready.

Beahm adds, "If you'd like to make regular-size muffins instead, divide the batter filling each well to the top." You'll need to bake them slightly longer and at a higher temperature. Beahm recommends to "Bake the [large] muffins in a 375 F oven for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean."

Once you remove the muffin pan from the oven, let the muffins sit for five minutes. Then, transfer them to a wire rack to cool down further. Beahm recommends serving these chocolate chip mini muffins warm or at room temperature. He'll devour them at any time of the day, and remarks, "They're great for breakfast, as a snack with an afternoon coffee, and even dessert."

As for any leftovers, Beahm says that "The muffins will keep in an airtight container at room temperature for up to five days." If you want to make a large batch and always have some mini muffins on hand, Beahm approves, advising, "Just place them in a freezer bag and store them in the freezer for up to three months." When the craving strikes, "You can defrost them on the counter, or place them in the microwave for about 10 seconds."