Mini Chocolate Chip Muffins
What’s better than a warm, soft muffin studded with chocolate chips? Not much, and we cannot get enough of these mini chocolate chip muffins! They are the perfect bite-sized treat – sweet, fluffy, and irresistibly delicious.
We found the perfect balance.💫🍫
These muffins walk the line between healthy and yummy in a delicious way. They have some nutritious ingredients (whole wheat flour, oats, eggs, Greek yogurt, etc.) and are balanced with flavorful ingredients (butter, sugar, chocolate chips) for the just-right mix of nutritious and delicious.
“Healthy” muffins can quickly turn into hockey pucks with too many oats or dense flours, so the balance is really important. Each of my muffin recipes takes a bit of experimenting and testing to see how far we can push one way, to maintain the balance of both. They’re…
🧁 Bakery-style fluffy texture: Light, soft, and tender – not dense or dry like many “healthy” muffins can be.
🍫 Perfectly sweet with chocolate in every bite: Mini chocolate chips ensure chocolate in each muffin without being overly sweet.
⏰ Quick & easy: These are ready with just 10 minutes prep, 15 minutes baking.
🥣 Made with wholesome ingredients: Whole wheat flour, oats, Greek yogurt, and eggs add nutrition without sacrificing taste.
You’ll also want to try my mini blueberry muffins, banana muffins, and pumpkin muffins next time.
So tasty! My friends love these. –Pralinek
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to make these healthy chocolate chip muffins: all-purpose and whole wheat flour (for the perfect texture), old-fashioned oats, granulated sugar, baking powder, baking soda, and sea salt. For the wet ingredients, grab melted butter, milk (any type works), vanilla Greek yogurt (or plain), a large egg, and vanilla extract. Finally, mini chocolate chips are the star – though regular chocolate chips work too!
Emily’s Tips & Tricks
- Pro tip: The secret to extra fluffy muffins is a two-temperature baking method. Start at 425°F for 5 minutes to create that bakery-style dome and height, then lower to 350°F to finish baking through. Also, don’t overmix the batter – stir just until the dry ingredients disappear for the lightest texture. To make these look perfectly chocolatey, sprinkle the tops of the muffins with a few extra chocolate chips.
- Shortcuts: Use a cookie scoop to fill the mini muffin tin evenly and quickly – it’s so much easier than spooning. You can also melt the butter right in your mixing bowl in the microwave to save on dishes. If you’re really in a rush, regular-sized chocolate chips work fine instead of hunting for mini ones.
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
These mini chocolate chip muffins are soft, fluffy, and lightly sweetened. Easy, kid-friendly recipe for breakfast, snacks, or lunchboxes.
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 and prep pan with paper liners or cooking spray.
- In a large bowl, add all-purpose flour, whole wheat flour, oats, sugar, baking powder, baking soda, sea salt, and stir together.
- In a medium bowl, melt butter. Add 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 a prepared 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 before devouring. 😉
Notes
- Storage: Store mini muffins in an airtight container lined with a paper towel at room temperature for 2-3 days. They’re truly best the first day and warm right out of the oven! For longer storage, freeze in a freezer bag or Stasher bag with as much air removed as possible for 2-3 months. Thaw at room temperature before eating.
- Ingredients: Use old-fashioned or quick-cooking oats, not steel-cut (they won’t soften properly). For the Greek yogurt, vanilla adds nice flavor, but plain works too; you can also use sour cream. High-quality butter and vanilla extract make a noticeable difference in baked goods, so use the best you can afford.
- Tools: A mini muffin pan is essential (makes 24 muffins). Grease metal pans well or use mini paper liners to prevent sticking. A cookie scoop makes portioning the batter incredibly easy and ensures evenly-sized muffins that bake at the same rate. A wire cooling rack helps them cool faster and prevents soggy bottoms.
- Serve with: For breakfast, pair with scrambled eggs, breakfast sausage, fruit, and milk. In lunchboxes, they’re perfect as the “fun bonus” alongside sandwiches, veggies, and fruit. As a snack, serve with a cheese stick, a handful of nuts, or a glass of milk for a bit of protein to balance them.
Serving Suggestions
It depends on when you are serving these muffins! We usually eat them as a snack, dinner dessert (served at the same time, of course!), or put them into lunchboxes. They probably aren’t filling enough for a meal all on their own, but add a few sides and you’ll have a satisfying snack or meal.
- 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 Recipes
We love a nutritious and delicious snack at our house. Here are a few sweet and savory options:
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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So tasty!
My friends love it.