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A white bowl filled with golden Mini Chocolate Chip Muffins topped with chocolate chips on a wooden table.
Layla

Mini Chocolate Chip Muffins

Bite-sized bakery-style muffins with domed tops, tender crumb, and plenty of mini chocolate chips in every fluffy mouthful.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 0.5 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp fine sea salt
Wet Ingredients
  • 6 tbsp unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 0.75 cup whole milk room temperature
  • 1 tsp pure vanilla extract
Mix-Ins
  • 0.75 cup mini semisweet chocolate chips plus extra for topping

Equipment

  • 24-cup mini muffin tin
  • Paper liners or cooking spray
  • 2 mixing bowls
  • Whisk
  • Cookie scoop or spoon

Method
 

Prep
  1. Preheat oven to 425°F. Line a 24-cup mini muffin tin with paper liners or spray generously with nonstick cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined and no lumps remain.
  3. In a separate bowl, whisk melted butter, egg, milk, and vanilla until smooth. The mixture may look slightly curdled - this is normal.
  4. Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined - about 10 to 12 strokes. The batter should be lumpy; do not overmix.
  5. Gently fold in mini chocolate chips, distributing evenly without overworking the batter.
  6. Divide batter among prepared cups, filling each almost to the top. Sprinkle a few extra chocolate chips on each muffin for that bakery look.
  7. Bake at 425°F for 5 minutes, then reduce heat to 350°F (keep oven closed) and bake 6 to 8 minutes more until domed and a toothpick comes out with moist crumbs. The high initial heat creates the signature dome.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

The high-temperature start is the secret to bakery-style domed tops - do not skip this step. For extra tender muffins, use buttermilk in place of whole milk. These freeze beautifully: cool completely, then store in a freezer bag for up to 2 months. Reheat frozen muffins in a 300°F oven for 8 minutes or microwave for 20 seconds.