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Quick and Fluffy Mini Chocolate Chip Muffins (Little Bites Copycat)

A close-up stack of freshly baked mini chocolate chip muffins with golden brown tops.
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Make soft, fluffy mini chocolate chip muffins that are quick to bake and perfect for kid-friendly snacks, breakfast, or lunchboxes. This easy recipe yields bite-sized treats similar to Little Bites.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips, plus extra for topping
  • 1 large egg
  • 1 cup milk (or Greek yogurt for a healthier option)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease or line two 24-cup mini muffin tins.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Stir in the mini chocolate chips.
  3. In a separate medium bowl, whisk the egg, milk (or Greek yogurt), vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine for soft muffins.
  5. Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full. Sprinkle a few extra mini chocolate chips on top of each muffin.
  6. Bake for 8 to 10 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a healthier option, substitute whole wheat flour for half of the all-purpose flour, and use plain Greek yogurt instead of milk.
  • These mini muffins freeze well. Cool them completely, then store them in an airtight container or freezer bag for up to three months.
  • If you do not have mini chocolate chips, you can chop a regular chocolate bar into small pieces.

Nutrition

Find it online: https://cookingbycarla.com/mini-chocolate-chip-muffins-recipe/