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Mini Muffins for Kids: Easy Chocolate Chip Mini Muffins - A Simple, Kid-Friendly Treat

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup (125 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 2 tablespoons (25 g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup (120 ml) milk (dairy or unsweetened oat/almond milk)
  • 1 large egg, at room temperature
  • 1/4 cup (60 ml) neutral oil (canola, vegetable, or light olive oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup (85 g) mini chocolate chips (plus a few extra for topping)
  • Optional: 1–2 tablespoons plain yogurt or sour cream for extra moisture

Method
 

  1. Prep the pan and oven. Heat the oven to 375°F (190°C). Line a 24-cup mini muffin tin with liners or lightly grease with cooking spray.
  2. Mix dry ingredients. In a medium bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  3. Whisk wet ingredients. In a separate bowl or large measuring cup, whisk milk, egg, oil, and vanilla. If using yogurt or sour cream, whisk it in now.
  4. Combine gently. Pour wet ingredients into the dry. Stir with a spatula just until the flour disappears. The batter should be thick and slightly lumpy. Do not overmix.
  5. Fold in chips. Add mini chocolate chips and fold just to distribute.
  6. Fill the cups. Spoon batter into the mini muffin cups, filling each about 3/4 full. Sprinkle a few extra chips on top for a bakery look.
  7. Bake. Bake 9–11 minutes until the tops are set and a toothpick comes out with a few moist crumbs. Do not overbake or they’ll dry out fast.
  8. Cool briefly. Let muffins rest in the pan for 3 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.