Mini Chocolate Chip Muffins
These homemade Mini Chocolate Chip Muffins are whipped up with a handful of inexpensive ingredients and with the most easy to follow steps! You’ll love that these tiny treats are fluffy, sweet, and speckled with the perfect amount of mini chocolate chips. Enjoy them as a late night sweet treat or as a tasty way to start your morning!
There’s something about chocolate chips that are so undeniably good. Have you ever met someone who didn’t love chocolate chips? We doubt it! Treat yourself to more of the best chocolate chip treats with recipes like Chewy Peanut Butter Cookies with Chocolate Chips and Homemade Coffee Ice Cream with Chocolate Chips.
Mini Chocolate Chip Muffins using Pancake Mix
If you’re headed to a brunch or potluck and you need to bring a trusty treat with you, look no further than Mini Chocolate Chip Muffins! These mini muffins are the definition of tried and true, and they’re always such crowd pleasers.
Why? Because of two simple facts of life – everyone loves chocolate chips, and everyone loves muffins! One of the best things about making Mini Chocolate Chip Muffins is just how easy they are to bake a batch of.
There’s a secret ingredient that makes them so fluffy and sweet, and that’s none other than pancake mix. Yes, you read that right!
How to Make Mini Chocolate Chip Muffins
- Preheat the oven to 350℉, spray a mini muffin pan with baking spray. Set aside.
- In a large mixing bowl, combine the pancake mix, sugar, eggs, oil, milk, and vanilla. Be careful not to overmix.
- Fold in 1 cup of the mini chocolate chips.
- Using a scoop or tablespoon, and spoon the batter into the pan filling about ⅓ to ½ way full. Do not overfill. Top the muffins with the remaining chocolate chips.
- Bake for 12-14 minutes or until edges and tops are browned. Cool completely before removing them from the pans.
- Enjoy with a tall glass of milk!
Tips and Variations:
- The pancake mix used in this recipe is the JUST ADD WATER version. It usually is labeled “complete” on the box. It includes the leavening agents needed to make the muffins rise. So if you don’t have them on hand, this recipe comes in handy!
- Muffins continue to bake after taking them out of the oven. Checking them for a minute or so before the first suggested time helps them not to overbake during the cooling time.
- Overfilling the wells of the muffin pan will result in the muffin spilling out and spreading. I used this one tablespoon scoop for the perfect amount for my pan. However, since mini muffin pans vary, I would recommend filling each well no more than halfway.
- To make regular sized muffins, line a regular muffin with paper liners. Fill each well about 2/3 full. Bake for 22-25 minutes or until the tops are brown and a toothpick inserted in the middle of the muffin comes out clean.
Storage and Reheating
Room Temperature: Freshly baked muffins will last 1-2 days stored in a covered container at room temperature.
Refrigerator: Muffins will last about 5-7 days, sealed in a covered container, in the refrigerator. Place a paper towel on the bottom of the container. This helps with absorption and keeps the muffins from getting soggy.
Freezer: Muffins may be frozen for up to 3 months in an airtight freezer bag or container. You may store them for longer than that, but the quality might be diminished.
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Ingredients
- 2 cups pancake mix, the “just add water” variety
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ⅓ cup whole milk
- 1 teaspoon pure vanilla extract
- 1 ¼ cups mini semi-sweet chocolate chips, divided
Instructions
- This recipe makes several mini muffins. You will need to reuse a single mini muffin pan or use two pans.
- Preheat the oven to 350℉, spray a mini muffin pan with baking spray. Set aside.
- In a large mixing bowl, combine the pancake mix, sugar, eggs, oil, milk, and vanilla. Be careful not to overmix.2 cups pancake mix¾ cup granulated sugar2 large eggs½ cup vegetable oil⅓ cup whole milk1 teaspoon pure vanilla extract
- Fold in 1 cup of the mini chocolate chips.1 ¼ cups mini semi-sweet chocolate chips
- Using a scoop or tablespoon, and spoon the batter into the pan filling about ⅓ to ½ way full. Do not overfill. Top the muffins with the remaining chocolate chips.
- Bake for 12-14 minutes or until edges and tops are browned. Cool completely before removing them from the pans.
- See post for storage options.
