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–+ servings
Three chocolate chip mini muffins stacked on top of each other.
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Chocolate Chip Mini Muffins

These Chocolate Chip Mini Muffins are soft, fluffy, and bursting with chocolate chips. The crunchy sugar topping makes them taste just like they came from your favorite bakery.
Prep Time15 minutes
Cook Time13 minutes
Cooling Time10 minutes
Total Time38 minutes
Course: Breakfast
Cuisine: American
Keyword: muffins
Servings: 24 people
Author: Jillian Wade

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
US Customary - Metric

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

STORE: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
FREEZE: Place the muffins in a Ziploc bag and store in the freezer for up to three months.

Nutrition

Serving: 2muffins | Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 99mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 151IU | Calcium: 31mg | Iron: 1mg