These delicious choc chip mini muffins are absolutely perfect for the lunchbox! The recipe makes 30 mini muffins in under 20 minutes, so it's great for stocking the freezer for lunchboxes. These muffins are perfectly bite sized and great as a snack. You only need a mixing bowl and a mini muffin pan to get these made.
Why you're going to love this recipe
These deliciously light and fluffy choc chip mini muffins are a kid favourite! I mean really, whats not to love about mini chocolate chip muffins? They an awesome snack!
- super light and fluffy and bursting with delicious chocolatey flavour
- a batch is 30! mini muffins, meaning you will have heaps for the freezer
- they mix in one bowl with no need for a mixer, you don't even need a whisk
- the muffin tops are generous- perfect for people like me who love muffin tops
- they freeze really well and defrost perfectly too
What goes into the recipe
don’t forget to scroll to the recipe card for quantities and the full method
- dark chocolate chips- much better than milk chocolate ones because they have a better depth of flavour. Another recipe that uses chocolate chips are these yummy Chocolate Chip Flapjacks
- brown sugar- adds to the flavour of the muffins, don't swap for white sugar but you could if needed swap for coconut sugar
- coconut oil- doesn't add a coconut flavour but it does help them to be light and fluffy. Swap for butter if you want to.
- self raising flour- or swap for plain flour/ all purpose flour with 4 tsps baking powder.
- vanilla- I use vanilla paste, but you can use vanilla extract if you prefer. The both mostly have the same flavor.
How to make this recipe
- Preheat your oven to 180 degrees.
- Mix all the ingredients together in a large bowl, no need to separate wet ingredients from dry ingredients with this easy recipe! (image1)
- Stir through the choc chips, fold them through until well spread through the batter I used rubber spatula to spread them through the mixture. (images 2 and 3)
- Put the batter into silicone or lined metal mini muffin tins, using a large spoon, or cookie scoop. (image 4)
- Bake at 180 degrees for 15 minutes.
- Remove from the oven and cool in the trays for 15 minutes, then carefully turn out onto a wire rack to finish cooling.
Expert Tips and FAQs
These muffins are super quick and easy to make!
They store well in the fridge in an airtight container.
Yes! Freeze flat on a tray when cool then transfer to a freezer bag or containers when solid. They defrost really well, I just pop them into the lunchbox in the morning and they will that quickly, or thaw them on the counter as you make the rest of lunch. You can also warm them in the microwave from frozen for that fresh baked feel.
No! You can use butter although the coconut oil gives a really nice fluffy and light texture to them.
Sure, but you will need to line the pans. You can buy mini muffin liners that will help, or cut down baking paper to fit.
There is no need to use cooking spray in a silicone muffin cup these muffins will come out the pan easily.
Yes, but you will need to cook them for 20-25 minutes. You should get 15 large muffins from the batch.
This chocolate chip mini muffins recipe tastes great made with white chocolate instead of normal mini chocolate chips.
More sweet muffins for the lunchbox
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Choc Chip Mini Muffins Recipe
Ingredients
- 1 egg
- ½ cup coconut oil melted
- 1 cup milk
- 2 cups white self raising flour If you don't have any- do 2 cups plain and 4 tsps baking powder
- 2 tsps vanilla paste
- ¾ cup brown sugar
- ¾ cup dark choc chips
Instructions
- Preheat your oven to 180 degrees.
- Mix all the ingredients together then stir through the choc chips.
- Put into silicone or lined metal mini muffin trays.
- Bake at 180 degrees for 15 minutes.
- Remove from the oven and cool in the trays for 15 minutes, then carefully turn out onto a wire rack to finish cooling.
Mel says
Mmmm, that's my kind of treat!
Kylie says
Naughty enough for you Mel? ?