Clarissa Dickinson

Mini Chocolate Chip Muffins

Clarissa Dickinson
Mini Chocolate Chip Muffins

There's really no better way to scare off the Sunday scaries than knowing there are fresh baked tiny breakfast foods waiting for you! So to help myself prepare for Monday, I baked some classic, mini chocolate chip muffins and managed to get myself covered in chocolate in the process, per usual. These are super quick to make and use staple ingredients you most likely already have in your pantry!


Makes: 48 mini muffins               Total time: 25 minutes


  • 2 3/4 cup flour
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, melted and cooled
  • 1 1/3 cup sugar
  • 2 jumbo eggs (or 3 large)
  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 2 tsp vanilla
  • 1 1/2 cup mini chocolate chips
  • 3/4 cup chocolate chips

Step 1: Preheat the oven to 425. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Once mixed, add in 1 1/4 cup mini chocolate chips and the regular chocolate chips and mix until they are evenly distributed.

Step 2: In a separate bowl, whisk together the cooled butter, sugar, eggs, milk and vanilla until smooth.

Step 3: Quickly blend together the wet and dry ingredients making sure to NOT over mix. 

Step 4: Scoop batter into lined muffin tin, filling to the very top. Sprinkle the remaining mini chocolate chips on top of the muffins before baking.

Step 5: Bake at 425 for 3 minutes, then turn down to 350 and bake for 7 minutes.

Step 6: Remove from oven and place muffins on a cooling rack. Serve fresh or store in an airtight container for up to one week.