Copycat Mini Chocolate Chip Muffins
Making these from scratch costs pennies on the dollar compared to buying the boxed pouches. Freeze a big batch and your kids always have a snack ready to grab.
Ingredients
Instructions
- 1Preheat & Prep
Preheat your oven to 375°F. Grease a mini muffin tin thoroughly or line with mini paper liners.
- 2Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- 3Mix Wet Ingredients
In a separate large bowl, whisk the oil, sugar, egg, milk, and vanilla until completely smooth.
- 4Combine
Pour the dry ingredients into the wet ingredients. Stir gently just until combined. Lumps and clumps are totally fine — do not overmix or the muffins will turn out dry and tough.
- 5Fold in Chips
Fold in the mini chocolate chips.
- 6Fill the Tin
Spoon the batter into the mini muffin cups, filling each about ¾ full.
- 7Bake
Bake for 10 to 12 minutes — aim closer to 10 minutes. A toothpick inserted into the center should come out clean.
- 8Cool
Let them cool in the pan for 5 minutes before transferring to a wire rack.
Notes
The oil is key — don't swap it for butter if you want that soft, spongy texture that mimics the boxed originals. Do not overmix the batter — lumps and clumps are totally fine! Overmixing will dry out the muffins. Aim for closer to 10 minutes on the bake time rather than 12. These freeze beautifully; let them cool completely first and store in a zip bag for up to 3 months.