This mini chocolate chip loaf is so fluffy and flavorful that it’ll make you forget about the cookie!
I made these as a gift with purchase for Cookie Cazimi and I actually had someone want to buy one by itself! But, it wasn’t for sale lol.
At this point, I’ve made mini lemon loaves, mini Zebra Cake bars, and mini chocolate cakes in these mini silicone loaf pans that I’ve nailed how much batter I like in each cavity.
While my Cake Pan Converter Spreadsheet does most of the work, every recipe can use more or less batter depending on both the science and preference of the recipe developer.
So, one cake could end up thicker than another even though everything is scaled evenly across the board from the same cake pan size.
When I made this recipe, I scaled the recipe based off of the total weight instead of just the batter weight so my mini chocolate chip muffin loaves are a little shorter than yours will be.
Chocolate chips are heavy!
This recipe has been increased by 25% from that of the mini chocolate chip loaf you see in these images.
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The Best Bakery Style Chocolate Chip Muffins by Scientifically Sweet
This recipe makes 8 mini loaves. Based on the Bakery Style Chocolate Chip Muffins by Scientifically Sweet.
Ingredients
- 90.00 g Milk
- 60.00 g Sour Cream (room temp)
- 50.00 g Eggs (room temp)
- 30.00 g Canola Oil
- 28.00 g Butter (melt)
- 5.00 g Vanilla Extract
- 6.00 g Salt
- 136.00 g AP Flour
- 4.80 g Baking Powder
- 1.20 g Baking Soda
- 100.00 g White Sugar
- 115.00 g Mini Chocolate Chips
- 6.00 g AP Flour
Method
- Pre-heat oven to 425°F.
- Place a silicone mini loaf pan on top of a half baking sheet. Set aside.
- With a whisk and a mixing bowl or stand mixer with the paddle attachment, add milk, sour cream, eggs, canola oil, butter, vanilla extract, and salt. Mix to combine.
- In a separate mixing bowl, add AP flour, baking powder, and baking soda through a fine sieve. Add white sugar to the dry ingredients. Mix together until well combined.
- If mixing by hand, switch to a silicone spatula — Mix in half of the dry ingredients into the wet ingredients until just combined.
- Mix in the remaining dry ingredients until just combined.
- In an empty bowl, add mini chocolate chips and AP flour. Toss until the chocolate chips are evenly coated.
- Fold the coated chocolate chips into the batter until just combined.
- Set the batter aside for 30 minutes.
- Add 98 g of batter into each silicone mold.
- Bake at 425°F for 5 minutes.
- Lower the oven temperature to 350°F and bake for another 17-20 minutes, until golden-brown.
- Set aside to cool.
Don’t have the pan I used? Here’s the recipe spreadsheet I created for this Chocolate Chip Muffin recipe.
My Verdict
Overall, I think these mini chocolate chip loaves moved well. I did have leftovers but I do think it was a slower market day and I was able to give them away to fellow vendors to enjoy.
I’m not sure if I’ll bring this back, however. Not because it’s not delicious as I stated earlier, but because it’s not a huge mover. Yes, someone did express interest in purchasing it on its own but it doesn’t have that “wow, I gotta have it” like a lemon loaf or even cinnamon streusel coffee cake does!
But, who knows? Maybe I’ll ignore what I just said and offer it up again anyway lol.
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