Chocolate Chip Mini Muffins

Close-up of mini chocolate chip muffins, one cut open to show melty chocolate chips inside.

4.67 from 3 votes

If your kids love Little Bites Chocolate Chip Muffins, you'll love this easy homemade version even more! Soft, chocolatey mini muffins perfect for quick snacks or school lunches. Easy to freeze and great for meal prep.

Prep Time 10

Cook Time 10

Total Time 20

Servings muffins

Author Melissa Williams

Ingredients

1 cup (120 g) all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
¼ cup (56 g) cream cheese softened to room temp
6 tablespoons (75 g) granulated white sugar
2 tablespoons (20 g) brown sugar
¼ cup oil I use avocado oil
½ cup milk I use 2%
1 large egg
½ teaspoon vanilla extract
¼ cup mini chocolate chips + more for topping

Instructions

Preheat the oven to 325℉ and spray a 24-well mini muffin pan with non-stick spray and set aside.
To a medium mixing bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
1 cup all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon salt
To a large mixing bowl, add the softened cream cheese and sugars and cream together with a hand mixer until smooth, approximately one minute.
¼ cup cream cheese, 2 tablespoons brown sugar, 6 tablespoons granulated white sugar
Add in the oil, milk, egg, and vanilla and continue mixing until smooth.
¼ cup oil, ½ cup milk, 1 large egg, ½ teaspoon vanilla extract
Use a spatula to gradually stir in the flour mixture just until combined, then stir in the chocolate chips to evenly distribute.
¼ cup mini chocolate chips
Use a cookie scoop to portion the batter evenly into the prepared muffin pan, approximately two tsp each.
Sprinkle additional chocolate chips onto each and then bake for ten minutes or until a toothpick inserted into the center comes out clean.

Notes

Vegetable, canola, or avocado oil can be used.
Unsweetened applesauce, or melted and cooled butter can be used in place of oil, but texture will be slightly different.
I used a #60 cookie scoop to portion the batter.
I had great results using Baker's Joy non-stick spray.
This recipe can easily be doubled.
Store leftover muffins covered at room temp for up to four days.
Muffins will freeze well when wrapped tightly and stored in a freezer bag for up to three months.

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