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These mini chocolate chip muffins are perfectly soft and moist and packed with mini chocolate chips! So much cheaper and tastier than the boxes of mini muffins that the kids love and you can store little packs in the freezer for the kids to grab and go!
Way better than store bought!
Are my kids basically full fledged adults at this point? Yes.
Does that stop them from asking me to buy them those boxes of mini muffins from the grocery store? Of course not.
I don’t know what it is about those ridiculously expensive, over processed, not even very delicious muffins that gets kids so excited, but I’ve gone and recreate the whole vibe at home with real ingredients and a fraction of the cost.
Plus, nothing makes you feel like a good mama quite like baking your kids a batch of muffins. 🙂
Love to package these up in single serving bags in the freezer so we can just grab and go. Pop them in the microwave for breakfast or let them thaw until snack/lunch.
Our cinnamon sugar muffins and mini pumpkin muffins are favorites for quick breakfasts too!
3 Reasons You’ll Love This Recipe
Kid and adult approved. Real butter, sour cream for moisture, and actual chocolate chips make these taste so much better than the processed stuff.
They’re budget-friendly. Making these at home costs a fraction of what you’d spend on those little boxes, and you get way more muffins.
Perfect for meal prep. This recipe makes 36 mini muffins, so you can portion them into freezer bags (3-4 per bag) and have breakfast sorted for weeks.
Ingredient Notes:
Muffin Mix – You’ll be using some pretty standard ingredients to prepare these muffins. Flour, eggs, butter, white and brown sugar along with some baking soda and baking powder.
Buttermilk & Sour Cream – The buttermilk makes these muffins extra tender and the sour cream adds loads of moisture.
Mini Chocolate Chips – These are mini chocolate chip muffins so you’ll be loading them up with mini chocolate chips!
Vanilla Extract – For flavor!
Buttermilk Substitute:
Buttermilk helps make these muffins super tender and adds moisture.
If you don’t have any on hand, just measure out 1/4 cup of 2% or whole milk and add in one teaspoon of white distilled vinegar or lemon juice. Whisk and let sit for 5 minutes before stirring into your muffin batter.
How to Make Chocolate Chip Mini Muffins:
To begin preparing the muffin batter you’ll need to add the butter and sugars to a mixing bowl and beat together until they are light and fluffy before mixing in the eggs, sour cream, and buttermilk.
Now you can go ahead and stir in the dry ingredients including the flour, baking soda, baking powder, and salt. Stir by hand until the flour has just disappeared. You do not want to over mix or the muffins won’t be as tender.
With the muffin batter complete you can now start turning these into mini chocolate chip muffins by gently folding the chocolate into the batter with a rubber spatula. There should be enough mini chocolate chips that each muffin will have some mixed in!
Line your muffin tin with paper liners or use some non-stick spray if you don’t have any liners. You’ll fill each muffin well up about 3/4 of the way full. The muffins will rise so you don’t want to overfill the wells with batter.
Mini Muffin Tin!
A mini muffin tin is perfect for making mini muffins, cookie cups, mini quiche, and mini cheesecake bites! We use ours quite a bit!
The muffins won’t take long to bake. It’s about 12 to 14 minutes or until the tops spring back when gently pressed on with a finger. Let them cool in the muffin tin for 10 minutes before removing to cool completely, and then dig in.
Shortcut:
Want to bake your own muffins, but not ready to commit to a ‘from scratch’ recipe? Try our chocolate chip cake mix muffins and just bake in mini muffin tins as directed here!
Freezer Instructions:
- Place your completely cooled muffins on a baking sheet with a bit of space between each muffin.
- Freeze for one hour.
- Remove from the freezer and place 3-4 muffins each in small zip top bags.
- Place the bags of muffins into one or two large freezer bags and seal tightly.
- Store in the freezer for up to 3 months.
To reheat your frozen muffins, remove a bag from the freezer the night before and thaw on the counter, or remove the frozen muffins from the bag and microwave in 15 second bursts until warmed. Alternately, place the bag of frozen muffins in your kiddo’s lunch box and they’ll be thawed by lunch time.
FAQs:
Sure! Prevent your muffins from getting soggy by lining an airtight container with paper towels. Arrange the muffins in the container and top with another paper towel. Close and store on the counter for 4-5 days.
Sour cream adds lots of moisture to baked goods. You won’t taste the sour cream in the final product, but it will help your muffins to stay moist and tender.
Buttermilk adds acid to the muffins, which will help them rise nicely and keep them moist and tender.
More Muffin Recipes:
- Banana Crumb Muffins
- Monkey Bread Muffins
- Applesauce Muffins
- Mini Banana Muffins
- Pumpkin Streusel Muffins
Mini Chocolate Chip Muffins
Ingredients
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with paper liners or spray with non-stick spray.
- Add the butter, brown sugar, and sugar to a mixing bowl and beat on medium speed until light and fluffy.
- Beat in the eggs until well incorporated.
- Stir in the sour cream, buttermilk, and vanilla until combined.
- Add the flour, baking soda, baking powder, and salt to the bowl and stir by hand until the flour has just disappeared into the batter. Do not overmix or your muffins will be tough.
- Gently fold the chocolate chips into the batter with a rubber spatula.
- Fill the muffin tins 2/3 full.
- Bake for 12-14 minutes or until the tops spring back when lightly pressed.
- Cool for 10 minutes in the muffin tin before removing to the counter to cool completely.
Brittany says
These were so good! I stored several in the freezer to take out as needed.
Karly Campbell says
I’m so glad to hear that! <3
Judi says
I made these as a test for a ladies luncheon they were great. The next day they did have a baking powder/ bakingsoda taste. Do you recommend reducing the amount of them both.
Karly Campbell says
Hi Judi! I have not noticed this myself. You could try reducing the baking soda by half and see if that works better for you. You could also try reducing the baking powder by half, but I’d start with just one to make sure that the rise is still there.