Light & Fluffy Mini Chocolate Chip Muffins
We cannot get enough of these mini chocolate chip muffins! With a bakery-style light and fluffy texture, these mini muffins also have some nutritious ingredients thrown in for a perfect balance of flavor and nutrition. These muffins started my mini muffin obsession and now we have a few more varieties for you to try next time: chocolate chip zucchini muffins, mini blueberry muffins, mini banana muffins, and mini pumpkin muffins. For a sweeter treat, try my mini cupcakes.
I love serving this chocolate chip muffin recipe for kids’ lunches as they’ve got the perfect mix of fun and nutrition – all in the same bite! And really, the small size makes them so easy to pack up in lunches or snacks (they are delicious any time of the day), which is why once I started making mini muffins, I haven’t made regular-sized muffins since.

Estimated reading time: 8 minutes

What You’ll Love About Chocolate Chip Mini Muffins
- Fluffy, bakery-style texture
- Perfectly sweet
- Mini = fun!
- Made with simple ingredients (mostly pantry staples)
- Easy recipe
- Just 10 minutes prep time
- Just 15 minutes bake time
- Perfect as a part of breakfast, lunches, or snacks
- 1 g of fiber + 2 g protein per muffin

Ingredients
These homemade chocolate chip muffins are made with basic ingredients. Most of them are probably already in your pantry.
- Flours – We’re using a blend of all-purpose and whole wheat flours for the perfect blend of nutrition and flavor. Too much whole grain flour results in a dense muffin and this blend is just right.
- Oats – The oats help add in extra whole grains and fiber. Be sure to use old-fashioned or quick-cooking and not steel cut oats.
- Sugar – I’ve used a small amount of granulated sugar, but you could also use coconut sugar or your favorite sugar alternative.
- Baking powder + baking soda
- Sea salt
- Milk – This recipe is flexible so you can really use whatever type of milk you stock at home. Cowโs milk or milk alternatives will both work. I typically use whole milk as it’s what we have at home.
- Greek yogurt โ Iโve used vanilla Greek yogurt, but you could also use plain Greek yogurt, plain yogurt, or even sour cream.
- Butter โ Use high-quality butter for best flavor. I love the rich flavor butter imparts, but you can also use vegetable oil if you prefer.
- Egg โ Use high-quality eggs for best flavor.
- Vanilla extract โ Use high-quality vanilla extract in baked goods โ it makes a difference!
- Mini chocolate chips – I love mini chocolate chips in little muffins, but you could also use regular size chocolate chips or even white chocolate chips.


How to Make Mini Chocolate Chip Muffins
This is an overview on how to make this chocolate chip muffin recipe, the detailed instructions can be found below in the recipe card.



TIP: Spray muffin cups with olive oil, avocado oil, or cooking spray to prevent any sticking if desired or line aluminum pans with mini paper liners.


FAQs
How many calories are in a mini chocolate chip muffin?
The full nutrition stats are below the recipe card, but there are about 103 calories per mini chocolate chip muffin. (Calorie counts are always an estimate.)
Can I make them without the chocolate?
Yes, you definitely can! And I frequently do this for my youngest who doesn’t like chocolate (yet). You can use white chocolate or just leave them out completely. We sometimes add sprinkles on the top for fun.
Can I change the flours?
I played with the ratios of all-purpose flour, whole wheat flour, and oats to end up with the best mini chocolate chip muffins that are made with whole grains, but are still light and fluffy. You can use all all-purpose flour, but I wouldn’t recommend using all whole wheat flour or the texture won’t be light and fluffy.
Do these taste like little bites mini muffins?
I don’t want to say they are an exact copycat, as they definitely don’t taste as sweet as the little bite muffins and they offer up a bit more nutrition. Not to say we don’t ever buy them, we do still buy the Little Bites mini muffins as my kids enjoy them and sometimes the convenience of them outweighs everything!

Storage Instructions
Store the healthy mini chocolate chip muffins in an airtight container at room temperature for 2-3 days. They are truly best the first day and warm right out of the oven. ๐
Can you freeze mini muffins?
Yes, if you aren’t going to eat them in 2-3 days, freeze them in an airtight container like a stasher bag or freezer bag (so you can remove as much air as possible) for 2-3 months. Take out to thaw before eating.

What to Serve with Mini Muffins
It depends on when you are serving these muffins! We usually eat them as a dinner dessert (served at the same time, of course!) or put them into lunchboxes.
- Breakfast: Serve with scrambled eggs, breakfast sausage, fruit, yogurt, and milk.
- Lunches: I like to serve the bite-size muffins as the “fun/bonus” portion of lunches. You can find my lunch box framework here.
- Snacks: They make the perfect snack! Pair with some nuts, a cheese stick, or a glass of milk to balance it out.
- Desserts: Serve alongside your dinner meal – at the same time! (Dessert with dinner info here.)

More Easy Snack Recipe
If you like this chocolate chip muffin recipe, you might also like these other snack recipes:
- Black Bean Hummus with veggies and pita
- Veggie Dip with raw veggies
- Mini Snack Board
- Ranch Chex Mix
- Oreo Rice Krispie Treats

Mini Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Category: Muffin
- Method: Bake
Description
Mini chocolate chip muffins are made with basic ingredients + take just 10 minutes to prep. Perfect for kidโs breakfast, lunches, or snacks.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup old-fashioned oatmeal (or quick-cooking oats)
- 1/3 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 cup melted butter
- 1/2 cup milk
- 1/2 cup vanilla Greek yogurt
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, add all-purpose flour, whole wheat flour, and oats sugar, baking powder, baking soda, sea salt and stir together.
- In a medium bowl, melt butter. Add in milk, yogurt, egg, and vanilla. Whisk until smooth.
- Stir wet ingredients into dry ingredients and stir just until combined, being careful to not over-mix. Fold in chocolate chips.
- Divide mixture into mini muffin pan and bake for 5 minutes, then lower heat to 350 degrees and bake for 8-10 more minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- Let muffins cool completely.ย
Notes
- If using a traditional, metal muffin pan, use liners for the muffins so they don’t stick to the pan.ย
Food styling and photography by Loren Runion.
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So tasty!
My friends love it.