I baked Mini Chocolate Chip Muffins in just 20 minutes, packing cookie style chocolate chips into tiny treats that are easy to pop into lunch boxes or after school.

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I fell into a batch of these and now I keep telling everyone about them. Ready in 20 minutes, these Mini Chocolate Chip Muffins somehow pack cookie flavor into a pop-able size that disappears fast.

I love that they use all purpose flour and a ton of mini vegan chocolate chips so every bite is melty and sweet. Honestly they feel like a sneaky upgrade from the usual Vegan Chocolate Chip Muffins — not too fussy, just loads of flavor.

If you like quick snacks that vanish from the plate, you might find yourself making them all the time too.

Ingredients

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All purpose flour: gives structure and carbs, some protein but low fiber.
Granulated sugar: adds sweetness, color and tenderness, mostly simple carbs, no real nutrients.
Non dairy milk + apple cider vinegar: makes tangy vegan buttermilk, aids leavening and moisture.
Neutral oil: gives fat and moist crumb, calorie dense but keeps muffins tender.
Mini vegan chocolate chips: pockets of sweetness, added fats and sugar, a little chocolate flavor.
Optional applesauce or vegan yogurt: adds moisture, can reduce oil, brings some fiber or protein.

Ingredient Quantities

1 1/2 cups all purpose flour (190 g)

3/4 cup granulated sugar (150 g)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp fine salt

1 cup unsweetened non dairy milk (240 ml)

1 tbsp apple cider vinegar

1/4 cup neutral oil like vegetable or canola (60 ml)

1 tsp vanilla extract

3/4 cup mini vegan chocolate chips (about 130 g)

Optional: 2 tbsp unsweetened applesauce or vegan yogurt for extra moisture

How to Make this

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1. Preheat oven to 375°F (190°C) and grease a mini muffin tin or line with paper liners.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp fine salt.

3. In a separate jug mix 1 cup unsweetened non dairy milk with 1 tbsp apple cider vinegar, let sit 1–2 minutes to curdle, then add 1/4 cup neutral oil, 1 tsp vanilla extract and the optional 2 tbsp unsweetened applesauce or vegan yogurt if you want extra moisture; whisk to combine.

4. Pour the wet mix into the dry ingredients and stir with a spatula until just combined, dont overmix — some small lumps are fine.

5. Fold in 3/4 cup mini vegan chocolate chips, reserving a few to sprinkle on top if you like.

6. Using a teaspoon or small scoop fill each mini cup about 3/4 full, they dont rise a ton so thats the right amount.

7. Bake for 9–12 minutes until the tops are set and a toothpick comes out with a few moist crumbs.

8. Let the muffins cool in the pan for about 5 minutes, then transfer to a rack to finish cooling so they firm up.

9. Serve warm or at room temp; store leftover muffins in an airtight container up to 3 days or freeze for longer.

Equipment Needed

1. Oven set to 375°F (190°C)
2. Mini muffin tin, greased or lined with paper liners
3. Large mixing bowl
4. Liquid measuring jug or cup for the milk + vinegar mix
5. Measuring cups and spoons
6. Whisk and a rubber spatula for folding, dont overmix
7. Teaspoon or small scoop to fill the mini cups
8. Cooling rack and a toothpick to check doneness

FAQ

Can I use regular size chocolate chips instead of mini chips? Yes you can, just expect bigger pockets of chocolate and you may need to add a minute or two to bake time.

Are these freezable? Yes freeze baked muffins in a single layer then transfer to a freezer bag they keep well for about 3 months. Thaw at room temp or warm gently in the oven.

Can I make these gluten free? Substitute a 1 to 1 gluten free flour blend that contains xanthan gum and the texture should be similar, but results vary by brand.

How do I stop the chocolate chips from sinking? Toss chips in a teaspoon of flour before folding into batter or chill the filled tin in the fridge for 10 minutes before baking.

Can I omit the oil? You can replace half the oil with applesauce or vegan yogurt for less oil but removing all oil will make them dense and dry.

How should I reheat them? Warm individual muffins in the microwave 10 to 15 seconds or in a 325 F oven for 5 to 7 minutes until warmed through.

Mini Vegan Chocolate Chip Muffins Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for a slightly nuttier, similar texture. If you only have regular whole wheat use 1:1 too but add about 2 tbsp extra non dairy milk because it soaks up more and the crumb gets denser.
Granulated sugar: use coconut sugar or light brown sugar 1:1 for nearly the same sweetness and browning. If you want to use a liquid sweetener like maple syrup, use 3/4 cup maple and cut other liquids by 2 to 3 tbsp, muffins may bake a little darker.
Unsweetened non dairy milk: any unsweetened plant milk works, like oat, soy or almond. Oat and soy are creamier and give richer muffins; rice milk is thinner so you might need a splash less or add a tad more flour.
Neutral oil: swap for melted coconut oil 1:1, or replace up to half with unsweetened applesauce or vegan yogurt to cut fat and add moisture. Replacing all the oil with applesauce makes them a bit denser, so most people do half and half.

Pro Tips

1. Use an oven thermometer and start checking a minute or two before the time listed, ovens lie a lot so you dont want to overbake them. If one side browns faster rotate the pan once halfway through baking, that fixes hot spots.

2. Toss the mini chocolate chips in a spoonful of flour before folding them in, or pop them in the freezer for 10 minutes, either one helps keep them from sinking to the bottom. Dont stir them too hard when you add them or theyll break up and smear the batter.

3. Mix the batter just until the dry streaks disappear, some lumps are fine, overmix and the muffins get tough. Use a rubber spatula and fold gently, scrape the bowl edges so nothing gets left behind.

4. For extra moistness try swapping a bit of oil for applesauce or a dollop of vegan yogurt, but reduce other liquids slightly if you make big swaps. Cool them briefly in the tin then move to a rack so they dont steam and go soggy, and freeze extras flat between sheets of parchment so they wont stick.