There’s nothing more delightful than a batch of homemade mini chocolate chip muffins! I love how easy they are to make, and they’re perfect for breakfast, snacks, or even dessert. The rich cocoa flavor and sweet chocolate chips make every bite irresistible.
These Muffins Are a Must-Try!
I’m a true chocolate lover—I can never resist anything with chocolate, and I’m always on the lookout for new recipes to try.
I’ve already shared my indulgent Chocolate Hazelnut Cake, and today, I’m excited to share these adorable mini chocolate chip muffins.
They’re small, bite-sized, and packed with the perfect balance of rich cocoa flavor and bursts of chocolate chips in every bite.
These mini muffins are so cute and addictive that my husband couldn’t stop eating them.
He said, “I could easily eat 20 of these in one sitting!” I had to laugh because I completely agree—once you try one, it’s hard to stop.
Not only are they delicious, but they’re also one of the easiest muffin recipes I’ve ever made.
Even if you’ve never baked before, don’t worry! Just follow my simple, step-by-step instructions, and I promise you’ll end up with perfectly moist, fluffy, and chocolatey muffins every single time. These are truly foolproof and perfect for beginners!
Why You‘ll Love This Recipe
- Easy to make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Perfectly moist: These muffins stay soft and tender, thanks to the balanced combination of wet and dry ingredients.
- Great for sharing: The mini size makes them perfect for snacks, lunchboxes, or gatherings.
- Customizable: Swap out chocolate chips for nuts, dried fruit, or even white chocolate for a new twist.
Ingredients
- 45g butter
- 90g milk
- 50g granulated sugar
- 1 egg
- 80g cake flour
- 15g cocoa powder
- 15g cornstarch
- 15g milk powder
- 5g baking powder
- 100g chocolate chips
Instructions
Melt the butter:
Melt 45g of butter using a double boiler. Place a small pot with some water on low heat, then set a heatproof bowl containing the butter over the pot. Stir continuously until the butter is fully melted.
Mix milk and sugar:
Add 90g milk and 50g granulated sugar to the melted butter. Stir well until the sugar dissolves completely.
Add the egg:
Crack 1 egg into the butter mixture and whisk thoroughly until smooth and well combined.
Sift in the dry ingredients:
In a separate bowl, sift together 80g cake flour, 15g cocoa powder, 15g cornstarch, 15g milk powder, and 5g baking powder. Gradually add this mixture into the wet ingredients, stirring gently after each addition.
Note: Sifting ensures the dry ingredients are fine and prevents lumps, resulting in a smoother batter.
Combine the batter:
Whisk the dry ingredients into the wet mixture until fully incorporated and smooth. Be careful not to overmix, as overmixing can develop the gluten and result in dense muffins.
Pour into molds:
Spoon the batter into a piping bag and pipe it into mini muffin molds, filling each about 80% full. Sprinkle 5-6 chocolate chips on top of each muffin.
Preheat and bake:
Preheat your oven to 170°C (340°F). Place the filled molds on the middle rack and bake for 20-22 minutes. If the tops brown too quickly, cover with aluminum foil.
Cool and serve:
Once baked, remove the muffins from the oven and let them cool completely before serving. But if you’re anything like me, waiting might be impossible—I can never resist grabbing one while they’re still warm and enjoying that melty chocolate goodness right away!
Frequently Asked Questions
- Can I use regular flour instead of cake flour?
Cake flour gives these muffins a soft, tender texture. If you don’t have cake flour, you can substitute it by replacing 2 tablespoons of every 80g of all-purpose flour with cornstarch. - How can I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage. - Can I use other toppings?
Absolutely! Feel free to replace chocolate chips with nuts, dried fruits, or other types of chocolate like white or dark chocolate chips. - Do I need a piping bag for this recipe?
A piping bag makes filling the mini molds easier, but you can also spoon the batter directly into the molds if you prefer. - How Long To Bake Mini Muffins
Adjust the baking time for mini muffins by about half compared to standard muffins. For this recipe, mini muffins bake perfectly at 170°C (340°F) in 20-22 minutes.However, because ovens can vary, start checking for doneness around the 18-minute mark.To check if the muffins are done:
- Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re ready.
- If the tops are browning too quickly, you can tent them with aluminum foil to prevent over-browning.
Mini Chocolate Chip Muffins Recipe
Ingredients
- 45 g butter
- 90 g milk
- 50 g granulated sugar
- 1 egg
- 80 g cake flour
- 15 g cocoa powder
- 15 g cornstarch
- 15 g milk powder
- 5 g baking powder
- 100 g chocolate chips
Instructions
Melt the butter:
- Melt 45g of butter using a double boiler. Place a small pot with some water on low heat, then set a heatproof bowl containing the butter over the pot. Stir continuously until the butter is fully melted.
Mix milk and sugar:
- Add 90g milk and 50g granulated sugar to the melted butter. Stir well until the sugar dissolves completely.
Add the egg:
- Crack 1 egg into the butter mixture and whisk thoroughly until smooth and well combined.
Sift in the dry ingredients:
- In a separate bowl, sift together 80g cake flour, 15g cocoa powder, 15g cornstarch, 15g milk powder, and 5g baking powder. Gradually add this mixture into the wet ingredients, stirring gently after each addition.
- Note: Sifting ensures the dry ingredients are fine and prevents lumps, resulting in a smoother batter.
Combine the batter:
- Whisk the dry ingredients into the wet mixture until fully incorporated and smooth. Be careful not to overmix, as overmixing can develop the gluten and result in dense muffins.
Pour into molds:
- Spoon the batter into a piping bag and pipe it into mini muffin molds, filling each about 80% full. Sprinkle 5-6 chocolate chips on top of each muffin.
Preheat and bake:
- Preheat your oven to 170°C (340°F). Place the filled molds on the middle rack and bake for 20-22 minutes. If the tops brown too quickly, cover with aluminum foil.
Cool and serve:
- Once baked, remove the muffins from the oven and let them cool completely before serving. But if you're anything like me, waiting might be impossible—I can never resist grabbing one while they're still warm and enjoying that melty chocolate goodness right away!