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Mini Chocolate Chip Doughnut Muffins

Mini Chocolate Chip Doughnut Muffins are easy to make and definitely easy to devour! The combination of soft muffins, chocolate chips, and cinnamon is irresistible!

Mini Chocolate Chip Doughnut Muffins piled on a white tray

Mini Chocolate Chip Doughnut Muffins

I’m so smitten with these Mini Chocolate Chip Doughnut Muffins. These easy-to-make muffins get a big flavor boost from a roll in cinnamon-sugar and a nice dose of chocolate. The flavor is fantastic, and the texture is lovely, too.

As a general rule, I don’t like my muffins to be overly sweet. But these muffins are an exception, as they’re sweeter than most muffins I bake. But they’re a fun treat for something a little different. They’re perfect for a bite-size sweet snack when you’ve got a craving.

Mini Chocolate Chip Doughnut Muffins on a square white plate

The presence of sour cream in the batter means you can expect soft muffins with a lovely crumb. The soft texture is a nice contrast with the crunch of the cinnamon-sugar that coats them.

When it’s time to portion the muffin batter, a cookie scoop is your best friend. You’ll need about a tablespoon of batter per muffin cup, and a #50 scoop will work well. Once you’ve scooped the batter into the cups, there’s no need to spread the batter in the cup. Just leave it as is, and you’ll get beautifully shaped muffins!

Mini Chocolate Chip Doughnut Muffin batter divided among 24 mini muffin cups

You can easily dial the cinnamon-sugar to suit your tastes by how diligent you are in coating them. With the sweet coating on them, you’ll get a burst of sweetness with each bite. Learn more: How to Make Cinnamon Sugar

When you’re ready to add the cinnamon-sugar, be sure you’ve got everything set up for this sweet assembly line. I like to line up everything in the order it will be used. So, next to the muffins, I have the butter and then the cinnamon-sugar. And next to that, I have a surface (like parchment paper or wax paper) for placing the finished muffins.

Mini Chocolate Chip Doughnut Muffins being dipped into butter and cinnamon-sugar

Because these are little muffins, be sure to use mini chocolate chips for the best results. Those small chocolate chips are just the right size to distribute nicely in the batter without being too heavy. If you don’t have any mini chocolate chips, you can try chopping chocolate to get pieces of a similar size.

If you’re looking for a simpler treat that focuses on cinnamon flavor, you can leave out the chocolate chips. Just keep in mind that you’ll have a little less total batter without the volume added from the chocolate chips.

overhead view of Mini Chocolate Chip Doughnut Muffins on a white platter

These Mini Chocolate Chip Doughnut Muffins are an instant favorite for us. The flavor, the texture, the adorableness… it’s all just so good! I hope you’ll give these a try and enjoy them every bit as much as we do!

For more cinnamon muffins, try Apple Cinnamon Muffins, Cinnamon Pecan Muffins, and Cinnamon Mini Muffins, too!

Mini Chocolate Chip Doughnut Muffins

Yield 24 mini muffins
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes

Mini Chocolate Chip Doughnut Muffins are a sweet snacking favorite!

Mini Chocolate Chip Doughnut Muffins piled on a white tray


For the muffins:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) sour cream
  • 1/4 cup (56g) unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup (133g) mini semisweet chocolate chips

For the coating:

  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 & 1/2 teaspoons ground cinnamon


To make the muffins:

  1. Preheat oven to 350°F. Grease a 24-cup mini muffin pan.
  2. Whisk together the flour, sugar, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Set aside.
  3. Combine the sour cream, cooled butter, egg, and vanilla. Add to the well in the flour mixture. Stir just until combined. (The batter will be thick).
  4. Stir in the chocolate chips.
  5. Divide the batter among the prepared muffin cups, using about a tablespoon of batter per cup. (I use a #50 scoop.)
  6. Bake 10-12 minutes, or until the muffins are golden brown and spring back when touched lightly.
  7. Cool the muffins in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.

To make the coating:

  1. Place the melted butter in a small bowl.
  2. In a separate bowl, combine the sugar and cinnamon.
  3. Dip a cooled muffin in the butter, and then roll it in the cinnamon-sugar. Place on a sheet of parchment or wax paper, or on a serving plate. Repeat with the remaining muffins.


Recipe adapted from Southern Living.

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    11 Comments on “Mini Chocolate Chip Doughnut Muffins”

  1. They may be mini but the flavor is huge. The texture is soft and melt in your mouth. Just a few will satisfy that sweet craving. Love the bite size muffins. Perfect snack without over indulging. So Yummy!

  2. What should we do if we have a 12 cup muffin pan for standard sized muffins? Double the batter in each cup?

    • Hi, Ava. If I were to try standard-size muffins, I would just fill the muffin cups about 3/4 full (about 3 tablespoons of batter). They’ll likely need at least a few more minutes of baking time to bake thoroughly.

  3. Woah. Amazing, simple, and delicious recipe! What more can you ask for? Literally made these 2 days in a row because my brother demolished them while I was at work.

  4. How far in advance can these little gems be made ☺️ 
    Thank you!

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