I like making mini chocolate chip muffins for after-school snacks and anytime. They are wonderful with coffee, milk, or tea. If you’ve been following along, you may know my son gets sick from palm oil. It’s common in premade bakery items and desserts. Because of this, I bake everything from scratch.
These mini chocolate chip muffins are easy to make even if you are a beginner baker. They taste like copycat Entenmann’s Little Bites Muffins, especially when you leave them cooled in the muffin tin and covered with plastic wrap on the counter. Moist, delicious, and better because they are homemade!
Little Bites contain 20+ ingredients, many of which are chemical names and preservatives. This recipe uses real ingredients and zero chemicals.
These mini muffins hit the spot when you have a taste for something sweet. Keep reading to learn how to make them without palm oil.
Mini Chocolate Chip Muffins Recipe
This chocolate chip muffin recipe uses only 7 or 8 ingredients: 7 ingredients if you use purchased buttermilk and 8 ingredients if you make it yourself. They take 10 minutes to prep and 15 – 20 minutes to bake. This recipe makes around 30 mini muffins.
They have all the flavor of a full-sized muffin but in a fun, pop-in-your-mouth mini treat. It’s the perfect balance of sweetness with a tender crumb.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 3 teaspoons baking powder
- 1 cup buttermilk at room temperature OR one cup whole milk and one teaspoon white vinegar or lemon juice
- 2 large eggs room temperature
- 1 stick salted butter
- 1 ½ cups chocolate chips – any size is okay
Can substitute unsalted butter and add ⅛ teaspoon salt.
Buttermilk Substitute
I’ve never bought buttermilk because it’s easy to make. Add one teaspoon of white vinegar or one teaspoon of lemon juice to a cup of whole milk. Stir and set aside for 5 minutes. Then use in recipe.
Ingredients to Make them Palm Oil Free
To avoid palm oil, be sure to:
- Use real butter.
- Read labels on buttermilk or make your own with whole milk and vinegar.
- Buy real chocolate chips.
Chocolate Chips without Palm Oil
While none of these are certified palm oil free, I have used these chocolate chips in the past. They don’t spell out palm oil ingredients or derivatives on their labels. Some contain Natural Flavors but we haven’t had an issue with them.
These are the chocolate chips I use, depending on availability, cost, and where I’m buying them. As an example, my grocery store charges more for Enjoy Life chocolate chips than Walmart does. I typically do a combination of semi-sweet and milk chocolate.
You can use mini chocolate chips or regular size. Either work fine.
- Enjoy Life Semi-Sweet Mini Chips; Dark Morsels; Semi-Sweet Mega Chunks
- Ghirardelli’s Premium Baking Milk Chocolate Chips; 72% Cacao Dark Chocolate Chips
- Hershey’s Milk Chocolate Chips
Equipment
Here is a list of the equipment and baking tools you need:
- Bowl to make buttermilk
- Small bowl to melt butter
- Mini muffin tin
- Mini paper liners
- Large bowl
- Medium bowl
- Measuring cups
- Measuring spoons
- Mixing spoon
- Whisk
- Spoon or scooper to scoop batter
- Fork or toothpick to test for doneness
- Cooling racks
How to Make Mini Chocolate Chip Muffins
- (Skip if you are using buttermilk.) Combine whole milk and white vinegar (or lemon juice) in small bowl. Set aside.
- Preheat oven to 350ºF.
- Melt butter in small microwaveable bowl. Set aside.
- Line mini muffin tin with liners.
- Add flour and baking powder in large bowl. Combine, and set aside.
- In a separate bowl, whisk eggs, melted butter, sugar, and buttermilk. Whisk until combined.
- Slowly pour liquid mixture into the flour mixture. Combine but don’t over mix.
- Fold in all the chocolate chips except for ¼ cup of them (to top the batter later) and combine.
- Scoop batter and fill muffin tins until they are ¾ of the way filled.
- Sprinkle a few chocolate chips on top of each.
- Set muffin tin in preheated oven for 15 – 20 minutes. Turn oven light on to check to see if the tops are baked. After around 15 – 18 minutes, remove from oven and insert toothpick to check for doneness. Return to oven if not finished baking.
- Leave in tin for about 5 minutes, and then transfer to a cooling rack.
- Repeat steps 9 – 12 with leftover batter.
These mini chocolate chip muffins will be devoured ~ Image credit: Shutterbug75, Pixaby
How to Store Mini Muffins
- Wait until muffins are completely cooled before covering.
- Seal in a plastic bag — getting all the air out — or a covered container.
- Leave them on the counter for 3 – 4 days, out of direct sunlight.
Muffins freeze very well. Seal them in freezer bags or airtight container. Store them in the back of the freezer away from the door to avoid fluctuating temperatures.
You can make muffins in advance, and store them in individual servings (3 – 4 to a bag) in the freezer. Then you can take them out as you want to use them. You can take a bag out in the morning, and send it in your child’s lunch for school.
Tips
Save time and be sure your mini muffins turn out perfectly every time by using these tips:
Follow the recipe directions:
Keep wet ingredients with wet ingredients and dry with dry. Do not use one bowl to combine them. Baking is science.
Preheat the oven:
Always preheat your oven before starting. This ensures your muffins start baking as soon as they go in, which is crucial for a good rise.
Choose the right pan:
Use a mini muffin pan for best results. The smaller cavities ensure the correct size and help the muffins bake evenly. If you use a full-size muffin tin, double the baking time and check for doneness.
Gradually combine liquid and dry ingredients:
When you’re ready to combine your liquid and dry mixtures, do so gradually. Add the liquid mixture to the dry ingredients in batches, stirring gently after each addition. This method helps prevent overmixing and results in a smoother batter. Do not overmix!
Don’t beat, fold:
It’s important to fold the wet ingredients into the dry rather than vigorously stirring or beating them. This helps to keep air in the mixture, which results in lighter, fluffier muffins. Use a spatula to gently fold the mixtures together until just combined.
Bake immediately:
Once the wet and dry ingredients are combined, bake the batter immediately. This muffin recipe uses baking powder, which starts acting as soon as it gets wet. Waiting to bake can result in less rise and denser muffins.
Use a scoop:
Use a small ice cream scoop or a cookie scoop to fill your muffin tins. This ensures they will all be filled approximately the same. This is better so they all bake the same.
Fill the muffin cups two-thirds of the way:
This leaves room for the muffins to rise. It also helps prevent the batter from spilling over the sides.
Test for doneness:
Use a toothpick to check if your muffins are done. Insert it into the center of a muffin. If it comes out clean or with a few crumbs, they’re ready. If they aren’t ready, when you put them back in the oven, rotate the pan to help all the muffins bake evenly.
Cool before removing:
Allow the muffins to cool in the pan for a few minutes before removing them. They’re easier to remove and less likely to break apart if you let them cool a bit first.
Double up:
If you frequently bake, consider purchasing a second mini muffin tin. This allows you to prepare the next batch while the first one is baking, saving time. If you buy two of the same type, the may nest together, making them easy to store.
Batch and freeze:
Mini chocolate chip muffins freeze well, so consider making a double batch and freezing half. You’ll always have a quick snack or breakfast option on hand.
Notes
If You Don’t Have Muffin Liners
If you don’t have muffin tin liners, you can use a mini muffin tin without them. Be sure it’s non-stick. Coat the bottoms and sides of the cavities with real butter or tasteless oil (avocado oil, vegetable oil). Coat them well even when using a non-stick pan.
For Gluten Free Mini Muffins
Make gluten free chocolate chip muffins by using one-to-one gluten free flour. I’ve used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour as well as King Arthur Baking Company Gluten Free Measure for Measure Flour.
They both are wonderful GF flours to bake with. Simply substitute 2 cups of all-purpose flour with 2 cups of either of these flours.
To Make these Full-Size Muffins Instead of Mini
Keep the temperature to 350ºF, and fill the regular-size muffin tins ¾ of the way (the same as making mini muffins). Bake for 28 – 30 minutes. Check for doneness with a fork or toothpick. Allow to cool on cooling rack before removing from the pan.
Copycat Entenmann’s Little Bites
Here are three reasons why these copycat Little Bites chocolate chip muffins are better to make at home than buy. This recipe:
- Uses real ingredients you can pronounce
- Uses less ingredients
- Doesn’t contain chemicals
- Doesn’t contain palm oil
- Is less expensive to make at home versus buying premade Little Bites muffins
FAQs
Can I substitute whole wheat flour for all-purpose flour when making mini chocolate chip muffins?
It’s best to use all-purpose flour instead of whole wheat flour. Using whole wheat flour will change the texture. The muffins will be a bit denser and slightly less sweet. An option is to use half all-purpose flour and half whole wheat to see how you like them. On a personal note, I think whole wheat flours work better with spice-infused and fruit-filled muffins more than with chocolate chip muffins.
Can I freeze mini chocolate chip muffins?
Yes, mini chocolate chip muffins freeze well. Before putting them in the freezer, make sure they are completely cooled. Place them in a zip-top bag and freeze. They’ll keep for up to three months. To defrost, leave them at room temperature for a few hours.
My muffins didn’t rise properly, what could have gone wrong?
There are several reasons muffins may not rise.
- Your baking powder might be old and ineffective.
- If you overmixed the batter which can result in denser, less airy muffins. Be sure to only mix until just combined.
- It’s important to mix the dry ingredients with the dry ingredients and the wet with the wet. Then, add the liquid ingredients to the dry ingredients. It’s a science!
- If you made the batter in advance, the muffins may not rise well. Baking powder starts working after it’s mixed with liquids. Next time, plan to bake the muffins right after you finish making the batter.
What other add-ins can I add to mini chocolate chip muffins?
Customize your muffins by adding nuts, dried fruit, or even a sprinkle of cinnamon or nutmeg. You can add a bit of mashed banana as well. Chocolate chips and walnuts are delicious as are dried cranberries or dried cherries. Use whatever you have. But be mindful of keeping the pieces smaller.
Can I use regular-sized chocolate chips instead of mini ones?
Yes, you can use regular size chocolate chips instead of mini chocolate chips. I think mini chips distribute better in mini muffins but I use both full size and mini chips.
Do I need to use paper liners for the muffin tin when making mini muffins?
No, you don’t necessarily need paper liners. You can also grease a non-stick muffin tin with butter, cooking spray, or use a pastry brush or small bit of paper towel dipped in vegetable oil or other tasteless oil. I like using liners because it makes the muffins easy to remove from the pan and makes cleaning up easy.
Why are my muffins dry and crumbly?
Overbaking is often the cause of dry and crumbly muffins. Make sure to check your muffins a few minutes before the suggested baking time to prevent overbaking. Also, be sure not to overmix the batter as it can lead to a tougher texture. So they turn out fluffy and soft, also be sure to add the liquid ingredients to the dry ingredients, not vice versa.
Can I use this recipe for a regular-sized muffin tin?
Yes, you can use this recipe for regular-sized muffins. However, keep in mind that you’ll need to adjust the baking time since larger muffins will take longer to bake.
What is the best way to store these mini muffins?
Store your mini chocolate chip muffins in an airtight container at room temperature. They should stay fresh for up to three days. If you want to keep them longer, consider freezing them.
Can I make the muffin batter ahead of time and bake it later?
It’s generally recommended to bake muffin batter right after mixing as it contains baking powder, which starts working as soon as it gets wet. If the batter sits for too long before baking, the muffins might not rise as well.
Can I use dark chocolate chips instead of milk chocolate chips?
Yes, you can use dark chocolate chips instead of milk chocolate chips. Using only dark chocolate will give the muffins a less sweet, more intense chocolate flavor. You can also do a combination of them both.
Is it easy to make a recipe for mini chocolate chip muffins?
You’ll find this recipe for mini chocolate chip muffins is easy to make. Gather your ingredients and all the tools and equipment you need. Be sure you leave yourself enough time so you aren’t rushed. Then follow each of the steps in order listed above, adding the ingredients in order.
Simple Sweetness
I love making mini chocolate chip muffins on weekends. Then we enjoy them and eat the rest during the school and work week. These bite-sized wonders are perfect for breakfast (muffins seem healthier than cupcakes!), snacking, a kid-friendly treat, or serving at brunches and parties.
These are fast and easy to make. Because they are mini, they take half the time to bake as full-sized muffins. If you have two mini muffin tins, you can fill the second while the first is baking to save time.
Baking gets easier to do the more often you do it. Follow the recipe with the steps above, and they should come out perfectly!
There are many reasons to bake from scratch instead of buying premade, processed desserts. Learn more about making desserts without palm oil. Here are some ideas of things to bake.
Love chocolate chips? Please check out some of my other recipes:
Love muffins? Check these recipes out too:
- Banana muffins with chocolate chips and walnuts
- Cornbread muffins with honey
Thanks so much for being interested in my site. I try to encourage people to cook and bake at home and to avoid processed foods because of palm oil. You can avoid preservatives and chemicals when you bake from scratch.
Featured image credit: Shutterbug75, Pixaby
Mini Chocolate Chip Muffins
Equipment
- Bowl to make buttermilk
- Small bowl to melt butter
- Mini muffin tin
- Mini paper liners
- Large bowl
- Medium bowl
- Measuring cups and spoons
- Mixing spoon and/or whisk
- Spoon or scooper to scoop batter
- Toothpick to test for doneness
- Cooling racks
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 3 teaspoons baking powder
- 1 cup buttermilk or 1 cup whole milk and 1 teaspoon white vinegar or lemon juice
- 2 large eggs room temperature
- 1 stick salted butter
- 1 ½ cups chocolate chips milk chocolate, dark, semi-sweet, or combo
Instructions
- (Skip if using buttermilk.) Combine whole milk and white vinegar (or lemon juice) in small bowl. Set aside.
- Preheat oven to 350ºF.
- Melt butter in small microwaveable bowl. Set aside to cool.
- Line mini muffin tin with liners or generously grease non-stick muffin pan.
- Add flour and baking powder in large bowl. Combine, and set aside.
- In a medium bowl, whisk eggs, melted butter, sugar, and buttermilk.
- Slowly pour liquid mixture into the flour mixture. Combine; don’t over mix.
- Fold in all the chocolate chips except for ¼ cup of them (to top the batter later).
- Fill muffin tins until they are ¾ of the way filled.
- Sprinkle a few chocolate chips on top of each.
- Set muffin tin in preheated oven for 15 - 20 minutes. Turn oven light on to check to see if the tops are baked. After around 15 - 18 minutes, remove from oven and insert toothpick to check for doneness. Return to oven if not finished baking.
- Leave in tin for 5 minutes, and then transfer to a cooling rack.
- Fill remaining batter in muffin tin and repeat until all batter is used.
Notes
- Can substitute unsalted butter and add ⅛ teaspoon salt.
- You can use milk chocolate, dark chocolate, and/or semi-sweet chocolate chips... regular size or mini... or any combination. If you have mini chips, I would sprinkle them on top instead of using larger chips if possible.
- Combine ingredients but don't overmix them. You can whisk the eggs by hand with a whisk or with a whisk attachment but mix the rest of the batter by hand instead of with a mixer.
- For best results, bake batter right after making it. Don't make it in advance. You are better off making the muffins in advance and freezing them if you want to make them ahead of time.
- Be sure muffins are completely cooled before storing.
- Store in airtight container or plastic bags for 3 days on the counter or up to 3 months in the freezer.