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These bakery-worthy Chocolate Chip Mini Muffins are soft, fluffy, packed with melty chocolate chip goodness, and topped with a crunchy sugar coating.
Chocolate Chip Mini Muffins with Browned Butter
When you take a bite of these muffins, it is pure deliciousness that everyone loves. They are better than regular muffins because of the crunch from the sugar on top. The recipe is quick and easy to make.
These Chocolate Chip Mini Muffins are soft, fluffy, and packed with melty chocolate chips in every bite. The secret? Browned butter for a nutty depth of flavor and a crunchy turbinado sugar topping that makes them taste like they came straight from your favorite bakery.
Make these chocolate chip muffins to make any event feel a little extra special. They are perfect for breakfast, lunchboxes, snacks, or a sweet treat with a glass of cold milk.
Ingredients
Here is everything you need to make these muffins, along with a few substitution recommendations.
- 1 ¾ cups all-purpose flour – Gives structure to the muffins. You can use gluten-free flour with a 1:1 ratio.
- 1 teaspoon baking powder – Helps the muffins become fluffy.
- ½ teaspoon baking soda – Helps the muffins rise.
- ½ teaspoon fine sea salt – Enhances the overall flavor of the muffins. You can also use table salt.
- ½ cup unsalted butter – Adds richness to the muffins’ flavor. You can skip browning the butter, but it is SO much better when you do.
- ½ cup granulated sugar – Provides sweetness.
- ½ cup packed light brown sugar – Adds moisture to the muffins. You can use dark brown sugar as an alternative.
- 2 large eggs – Binds the ingredients together.
- 2 teaspoons pure vanilla extract – Deepens the flavor. You can use imitation vanilla or almond extract as a substitute.
- ½ cup whole milk – Keeps the muffins moist. You can also use 2% milk, but please don’t use skim milk.
- 1 cup mini semi-sweet chocolate chips – Creates pockets of chocolate goodness in every bite. Regular chocolate chips or dark chocolate chips will also work.
- 2 Tablespoons turbinado sugar – Creates the delicious crunchy topping. You can sprinkle granulated sugar on top instead of the turbinado sugar.
How To Make Chocolate Chip Mini Muffins
Whisk the dry and wet ingredients, brown the butter, mix the ingredients together, fold in the chocolate chips, fill the muffin tins, bake, and serve.
Let me show you how:
- Prep: Preheat oven to 425°F (220°C). Line a 24-cup mini muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Brown the butter: In a saucepan, melt butter over medium heat, stirring constantly until golden brown with a nutty aroma, about 2–4 minutes. Transfer immediately to a heatproof bowl and let cool slightly.
- Mix wet ingredients: In a large bowl, whisk browned butter, granulated sugar, brown sugar, eggs, and vanilla until smooth. Whisk in milk.
- Combine batter: Gently fold dry ingredients into the wet mixture until just combined (do not overmix).
- Add chips: Fold in chocolate chips. The batter will be thick but scoopable.
- Fill and top: Divide batter evenly into muffin cups, filling almost to the top. Sprinkle the batter with turbinado sugar.
- Bake: Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and continue baking for 6–8 minutes, until domed and golden.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Top Recipe Tips
- Start baking at a high temperature to get those bakery-style domes.
- Use room temperature eggs and milk so the batter mixes smoothly.
- Do not overmix the batter—this keeps the muffins soft and fluffy.
Chocolate Chip Mini Muffins
Equipment
- Muffin tin
- Paper liners
- mixing bowls
- whisk
- Spatula
- Saucepan
- measuring cups and spoons
- wire cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temp
- 2 teaspoons pure vanilla extract
- ½ cup whole milk, room temp
- 1 cup mini semi-sweet chocolate chips
- 2 Tablespoons turbinado sugar, for topping
Instructions
Prep:
- Preheat the oven to 425°F (220°C). Line a 24-cup mini muffin tin with paper liners.
Make the Batter:
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a saucepan, melt ½ cup unsalted butter over medium heat, stirring constantly. Cook until golden brown with a nutty aroma (2–4 minutes). Immediately transfer to a heatproof bowl to cool slightly, then use.
- In a large bowl, whisk together browned butter, both sugars, eggs, and vanilla until smooth. Whisk in milk.
- Gently fold in dry ingredients with a spatula until just combined (don’t overmix). The batter should be thick but scoopable.
- Fold in mini chocolate chips.
Fill & Top:
- Divide batter evenly among muffin cups (fill almost to the top for domed muffins). Sprinkle each with turbinado sugar.
Bake and Cool:
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 6–8 minutes, or until the muffins are domed and golden.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
FREEZE: Place the muffins in a Ziploc bag and store in the freezer for up to three months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Chip Mini Muffins Recipe FAQs
This is a trick for getting those pretty domed tops we all know and love. The higher temperature helps the muffins rise quickly before lowering the temperature to finish cooking, preventing them from overcooking.
Sure. Follow the directions, but pour the mixture into a regular-size muffin tin instead and bake for about 16-20 minutes, or until a toothpick inserted into the center comes out clean.
I prefer to use them as it makes cleanup a breeze. However, you can grease the muffin tin with butter or cooking spray instead, and skip using liners.
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