These Mini Chocolate Chocolate Chip Muffins are rich, moist, and packed with cocoa flavor plus bites of semi-sweet and white chocolate in every bite. This easy mini muffin recipe is perfect for parties, lunchboxes, or snacking, and bakes quickly with a soft, bakery-style texture.
Mini Chocolate Chocolate Chip Muffins are small but mighty when it comes to chocolate flavor. Made with cocoa powder and two kinds of chocolate, these muffins are deeply chocolatey without being heavy. They’re soft, tender, and just sweet enough to keep you reaching for another.
Because they’re mini, these muffins bake fast and are great for sharing. These muffins are perfect for brunch spreads, bake sales, or anytime you want a chocolate treat that feels fun and snackable. If you love easy homemade chocolate muffins, this recipe belongs in your rotation.
What I Love About This Recipe
- I love how much chocolate flavor you get in such a small muffin. Between the cocoa powder and the chopped chocolate pieces, these muffins taste rich and indulgent without being overly sweet. Every bite has melty chocolate throughout. The ultimate triple chocolate treat!
- Mini muffins are one of my favorite things to bake because they’re so versatile. They’re perfect for parties, kids, or quick snacks. Plus, they bake faster than regular muffins, which is always a bonus. Smaller size, same great flavor.
- This recipe is simple and made with basic pantry ingredients. You don’t need a mixer or any complicated steps. Everything comes together quickly in just a couple of bowls. Easy baking is the best kind of baking.
- I also love how customizable these muffins are. You can swap out the chocolate types or add different mix-ins depending on what you have on hand. One base recipe gives you lots of flexibility. You can make them more crunchy and chunky with some nuts, more gourmet with your favorite spices, or keep them plain and simple. That makes it a great go-to classic muffin recipe.
Equipment You May Need
- Mini Muffin Pan – A standard 24-cup mini muffin pan works best.
- Paper Liners – Optional, but helpful for easy removal and cleanup.
- Mixing Bowls– Two medium bowls for mixing dry and wet ingredients.
- Wire Cooling Rack – Allows the muffins to cool properly without getting soggy bottoms.
(Full printable recipe card is at bottom of post.)
Mini Chocolate Chocolate Chip Muffins Ingredients
- All-Purpose Flour – Gives the muffins structure while keeping them tender.
- Brown Sugar – Adds sweetness and a touch of moisture.
- Unsweetened Cocoa Powder – Provides deep chocolate flavor.
- Salt – Balances the sweetness and enhances the chocolate.
- Baking Powder – Helps the muffins rise.
- Baking Soda – Works with the milk for a soft texture.
- Milk – Keeps the muffins moist and tender.
- Vegetable or Canola Oil – Adds moisture without weighing the muffins down.
- Eggs – Bind the batter and add structure.
- Vanilla Extract – Enhances the overall chocolate flavor.
- Semi-Sweet Chocolate – Adds rich chocolate chunks throughout.
- White Chocolate – Brings contrast and extra sweetness.
How to Make Mini Chocolate Chocolate Chip Muffins
Step One: Prepare the Oven and Pan
Preheat the oven to 375°F. Grease and lightly flour a 24-cup mini muffin pan, or line with paper liners. Set aside.
Step Two: Mix the Dry Ingredients
In a medium bowl, stir together the flour, brown sugar, cocoa powder, salt, baking powder, and baking soda until evenly combined.
Step Three: Mix the Wet Ingredients
In another medium bowl, stir together the milk, oil, eggs, and vanilla until well blended.
Step Four: Combine the Batter
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until almost combined, then add the chopped semi-sweet and white chocolate. Mix just until combined. Some small lumps are okay.
Step Five: Fill Cups
Spoon the batter into the muffin cups, filling each about two-thirds full.
Step Five: Bake the Muffins
Bake for 8 to 12 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly, then transfer the muffins to a wire rack to cool completely.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve these from-scratch muffins slightly warm or at room temperature. Would be delicious with some hot chocolate, cappuccino, espresso, or coffee!
- Add to brunch spreads or dessert trays.
- Pack into lunchboxes or serve as an after-school snack.
- For something extra special, you can frost these like cake, drizzle a little chocolate on top, or even spread a bit of Nutella on them.
Quick Tips for Best Results
- Do not overmix the batter to keep the muffins soft and tender.
- Mini muffin pans can vary, so start checking for doneness early.
- Let muffins cool slightly before removing from the pan.
- You can make these little muffins into regular or jumbo size, but be sure to adjust the baking time.
Mini Chocolate Chocolate Chip Muffins FAQ
How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze the muffins?
Yes, these muffins freeze well. Let them cool completely, then freeze in a freezer-safe container for up to 2 months.
How long will the muffins last?
They will stay fresh for about 2 days at room temperature or up to 5 days in the refrigerator when stored properly.
Substitutions?
You can swap the chocolate types for other types of chocolate (such as dark chocolate), other baking chips (peanut butter chips, mint chips, butterscotch chips, or toffee chips would be tasty!,) or use chopped chocolate instead.
Can I use low-fat ingredients?
Low-fat milk can be used, but full-fat ingredients provide the best texture and flavor.
What else can I add to this recipe?
Try adding toffee bits, chocolate chips, or a pinch of espresso (or coffee) powder to deepen the chocolate flavor. You could also add chopped nuts (peanuts, pecans, walnuts, hazelnuts, or almonds), dried chopped fruit (cherries, strawberries, raspberries, bananas, cranberries, etc.), a little orange zest, some spices (cinnamon, nutmeg, etc.) or your favorite extract (such as almond, coconut, mint, etc.)
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based milk, egg substitutes, and dairy-free chocolate.
Vegetarian – These muffins are vegetarian.
Low-Carb – You can try a sugar substitute to reduce the carbs a little more.
Gluten-Free -You can try a 1:1 gluten-free flour blend, but results may vary.
Other Muffin Recipes You May Enjoy
- Cinnamon Muffins – Fluffy muffins full of cinnamon flavor.
- Chocolate Chip Banana Bread Muffins – A combo of banana bread and chocolate chip muffins.
- Cannoli Muffins – Muffins with an Italian twist!
Hope you enjoy this simple Mini Chocolate Chocolate Chip Muffins recipe. Tell me in the comments if you added anything else to them.
If you like these chocolate muffins, you may also like this Texas Sheet Cake, which is also full of chocolate!
Mini Chocolate Chocolate Chip Muffins
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup milk (preferrably 2% or whole)
- 1/3 cup vegetable oil or canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup mini semi sweet chocolate chips or finely chopped semi sweet chocolate
- 1/4 cup mini white chocolate chips or finely chopped white chocolate
Instructions
- Preheat oven to 375 degrees F. Grease and lightly flour a 24-cup mini muffin pan or line cups wiht paper liners.
- In a medium bowl mix together the flour, brown sugar, cocoa powder, salt, baking powder, and baking soda.
- In another medium bowl, stir together the milk, oil, eggs, and vanilla until well combined.
- Make a well in the middle of the dry ingredients, then pour the wet ingredients in the middle. Stir to mix until just combined. Stir in both mini chocolate chips (or chopped chocolate).
- Spoon batter into the muffin cups until each is about 2/3 full.
- Bake muffins at 375 degrees F for about 8 to 12 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool slightly then remove muffins from pan and place on wire cooling rack to cool.
Notes
- You can make regular size muffins but be sure to adjust the baking time.
- You can use your favorite mini chocolate chips or chopped chocolate or use your favorite mix-in such as nuts, dried fruit (like chopped cranberries, banana, cherries) or toffee chips.
- Instead of a little bit of the vanilla extract you can use your favorite extract such as coconut, almond, orange, etc.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Iris says
Honestly, this recipe was super bland and boring. I was very unhappy with the taste. Almost no flavour comes through :( baked perfect at the 10 minute mark though.
Lisa Huff says
Sorry to hear you didn’t enjoy the muffins. Sometimes the type and brand of chocolate can make a big difference. You can also add some almond extract or other extracts or spices for a little more flavor based on your personal preference.
Candace says
These were really good but they made 48 muffins for me. I didn’t have white chocolate on hand so I just used semi sweet. Would be good to try with mint chocolate pieces of mini mnms.
Lisa Huff says
Mint would be delicious! Glad you enjoyed them! :)