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Bowl lined with a white and gray striped towel piled high with mini chocolate chip muffins.

Mini Chocolate Chip Muffins

Light, fluffy Mini Chocolate Chip Muffins make a delicious breakfast or afternoon snack. Whip them up and keep them on hand for days of treats.
Course Breakfast
Cuisine American
Keyword mini chocolate chip muffins
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 48 mini muffins
Author Meghan Payne-Hensley


  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup mini chocolate chips
  • 4 Tablespoons butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1/4 cup vegetable or canola oil
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 3 Tablespoons coarse turbinado sugar


  • Preheat oven to 425 degrees F. Line a muffin pan with muffin liners or spray with nonstick spray.
  • In a large bowl, mix together flour, baking powder, salt and chocolate chips. In another bowl, combine the butter, granulated sugar, buttermilk, oil, sour cream, eggs and vanilla. Pour into the dry mixture and fold until the batter just comes together.
  • Fill muffin cups just about to the top of the liners. Sprinkle with coarse turbinado sugar. Bake for 8 to 10 minutes.