Chocolate Chip Mini Muffins
These Chocolate Chip Mini Muffins are moist and tender and taste better than anything you can buy in stores. They are seriously delicious and a must-have in your home. I also provide bonus details on how to bag them for an easy grab-ahead snack.
This post may contain affiliate links. That means I may make a small commission on items purchased through links in this post at no extra cost to you! Affiliate Disclaimer
This Chocolate Chip Mini Muffin post may contain affiliate links. That means I may make a small commission on items purchased through links in this post at no extra cost to you! Affiliate Disclaimer
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I don’t know about your kids, but mine LOVE all those individual snack bags. Ones that they can grab and go anytime. But I personally, like knowing what’s in the snacks and treats my kids eat. These mini muffins are my nod to those ones you see in the store. You know which ones I’m talking about. The ones with “chocolate” chips, and tons of other stuff I can’t necessarily pronounce.
Well, this recipe is not only even better in flavor, but you can pronounce all of the ingredients! These muffins are a huge favorite with ALL of my kids. Even the pickiest ones. I like to make a good amount on Sunday and have them on hand for the week so they can grab a bag for breakfast, part of their lunch, or even as part of their afternoon snack!
I know you and your family will love them too. Bonus! These are freezer-friendly. Get all the details on that in my Storage Details section.
Here are the General Instructions
Getting started
- Start by preheating the oven to 400°F.
- While the oven preheats. Start prepping the muffins by whisking together the sugars, butter, vanilla, molasses, milk & egg(s) and mix until combined
- Then you’ll sift in flour and baking powder and fold until completely combined.
- Gently fold in the chocolate chips.
- Fill a greased mini muffin tin, I like to use a 1/2 Tablespoon cookie scoop, then bake for about 10-15 minutes.
Once the muffins are out of the oven
- Take them out of the pan immediately
- let them cool on a cooling rack then store them:
- All together in an airtight container
- Groups of 3 (three) in food-safe snack bags for an easy-to-grab snack
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
Storage Details
I created this recipe to be something you make for the week (or maybe longer). Read further down to see which methods will last how long.
- Store muffins in food-safe snack bags for up to 5 days
- Store muffins in the freezer for up to 3 months.
- to freeze them, lay them in a single layer on the silicone-lined baking sheet until frozen.
- Once frozen, store in a freezer-safe bag.
- When ready to eat, they can be thawed individually or all at room temperature, then stored in small snack-size bags for an easy grab-and-go snack.
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If you like this recipe…
Make sure to try my other snack recipes
- No-Bake, Low-Mess, Energy Snack Bites
- Versatile Snack Bars
- Perfectly Simple Roasted Pumpkin Seeds
- Roasted Squash Seeds
Chocolate Chip Mini Muffins
These Chocolate Chip Mini Muffins are moist and tender and taste better than anything you can buy in stores. They are seriously delicious and a must-have in your home. I also provide bonus details on how to bag them for an easy grab-ahead snack.
- Total Time: 25
- Yield: 30 mini muffins 1x
Ingredients
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 4 Tablespoon butter (melted and cooled)
- 1 Tablespoon vanilla extract
- 1 teaspoon molasses
- 1 large egg (beaten)
- 1 cup 1% milk
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 400°F
- Whisk together the sugars, butter, vanilla, molasses, milk and egg until combined
- Sift in flour and baking powder, then fold together until completely combined.
- Add and gently fold in mini chocolate chips.
- Fill a greased mini muffin tin full, I use a ½ Tablespoon cookie scoop
- Bake for about 10-25 minutes
- Let them cool on a cooling rack.
- Enjoy immediately or see notes for storage details.
Equipment
Buy Now → Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt – Vanilla White
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Buy Now → Notes
Storage Details
- Store muffins in food-safe snack bags for up to 5 days
- Store muffins in the freezer for up to 3 months.
- to freeze them, lay them in a single layer on the silicone-lined baking sheet until frozen.
- Once frozen, store in a freezer-safe bag.
- When ready to eat, they can be thawed individually or all at room temperature, then stored in small snack-size bags for an easy grab-and-go snack.
- Prep Time: 15
- Cook Time: 10
- Category: Snack
- Method: Baking
- Cuisine: American
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