Mini Chocolate Chip Muffins – Easy Freezer-Friendly Snack

If you are looking for a quick and easy treat, these mini chocolate chip muffins are just the thing. They’re soft, bite-sized, and packed with melty chocolate chips in every bite. Whenever you need a lunchbox filler, a grab-and-go breakfast, or a cozy snack with coffee, this recipe checks all the boxes. Best of all? They’re freezer-friendly, so you can make a batch ahead of time and always have a sweet little snack on hand.

Why You’ll Love These Mini Chocolate Chip Muffins

• Perfectly portioned. These mini muffins are just the right size for little hands (and grown-up snack cravings).

• Quick and simple. The batter comes together fast with everyday pantry ingredients.

• Freezer-friendly. Make a big batch, freeze, and reheat as needed—instant snacks!

• Kid-approved. Chocolate chips make everything better. These are always a hit in lunchboxes or after school.

• Customizable. Swap in mini M&Ms, chopped nuts, blueberries, or a pinch of cinnamon or nutmeg.

Ingredients

• Flour
• Baking Powder
• Salt
• Sugar
• Milk
• Butter
• Egg
• Vanilla
• Mini Chocolate Chips

How to make Mini Chocolate Chip Muffins

Mix dry ingredients.

Mix in wet ingredients

Mix in mini chocolate chips. Then scoop into mini muffin tin.

Bake at 350 degrees for 10-12 minutes or until top bounces back when lightly pressed

Freezing Tips for Mini Chocolate Chip Muffins

Once your muffins are completely cooled, store them in a single layer on a baking sheet and freeze for about an hour. Then transfer them to a zip-top freezer bag or airtight container. They’ll stay fresh for up to 3 months.

To enjoy later, just microwave for 10–15 seconds or let them thaw at room temp. You can also pop them in a lunchbox frozen—they’ll be perfectly soft by snack time!

Variations

• Swap chocolate chips for blueberries
• Add sprinkles
• Use cinnamon or nutmeg for a cozy flavor

Mini Chocolate Chip Muffins (Easy Freezer Friendly Snack!)

These mini chocolate chip muffins are soft, sweet, and totally irresistable! They’re perfect for quick breakfasts, lunchbox snacks. or stashing in the freezer for busy mornings.

Print Recipe Pin Recipe

Course Breakfast, Snack

Cuisine American

Servings 24 mini muffins

Ingredients

  

• 1 cup all purpose flour
• 1 tsp baking powder
• ⅓ cup granulated sugar
• ¼ tsp salt
• ⅓ cup milk
• ¼ cup butter melted
• 1 egg
• 1 tsp vanilla extract
• ¾ cup mini chocolate chips

Instructions

 

• In bowl, mix together dry ingredients – flour, baking powder, salt, and sugars
• In a separate bowl mix together wet ingredients – milk, melted butter, egg, and vanilla
• Add wet ingredients to the dry ingredients and mix until combined. Do not overmix.
• Fold in mini chocolate chips.
• Scoop into lightly greased mini muffin pan filling each cup ¾ full.
• Bake in preheated oven for 10 – 12 minutes. Tops will spring back when lightly pressed.
• Cool briefly in muffin pan before transferring muffins to wire rack to cool completely.