This mini chocolate chip loaf is so fluffy and flavorful that it’ll make you forget about the cookie!

The way this muffin recipe browns yields a very soft, moist, and flavorful bread with tons of caramelized flavor.

When I made this recipe, I scaled the recipe based off of the total weight instead of just the batter weight (chocolate chips are heavy, which skewed my calculations) so my mini chocolate chip muffin loaves are a little short.

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
• 3.00 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 Chocolate Chips
• 6.00 g AP Flour

Method

1. Pre-heat oven to 425°F.
2. Place a silicone mini loaf pan on top of a half baking sheet. Set aside.
3. 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.
4. 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.
5. If mixing by hand, switch to a silicone spatula — Mix in half of the dry ingredients into the wet ingredients until just combined.
6. Mix in the remaining dry ingredients until just combined.
7. In an empty bowl, add mini chocolate chips and AP flour. Toss until the chocolate chips are evenly coated.
8. Fold the coated chocolate chips into the batter until just combined.
9. Set the batter aside for 30 minutes.
10. Add 75g of batter into each silicone mold.
11. Bake at 425°F for 5 minutes.
12. Lower the oven temperature to 350°F and bake for another 13-15 minutes, until golden-brown.
13. 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

These are definitely a permanent addition to my Cookie Cazimi and personal favorite line-up!

At this point, I’ve made mini lemon loaves, mini Zebra Cake bars, and mini chocolate cakes in these mini silicone loaf pans.

I can’t wait to see what I do next, haha.

WANT MORE CONVERTED RECIPES?

Check out the Recipe Library to see what other bakes you can make in over 25 baking pan sizes!