These delicious chocolate chip mini loaves are basically chocolate chip muffins in a whole new (and totally cute) form.
They're soft, fluffy, and perfect for any occasion-whether it's breakfast, dessert, or just because. Honestly, there's no other way to put it… you need to make these immediately!
This mini loaf recipe is perfect all year round, and is equally delicious as a breakfast, a snack, or even a dessert!
Like all my breakfast recipes, they inspire each other! This one is inspired by my sour cream chocolate chip muffins and my blood orange chocolate loaves. All deliciously perfect in their own way.
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This recipe was updated on March 14th, 2025 to add in a recipe rundown at a glance, frequently asked questions, and tips and tricks.
Recipe Breakdown
- Cook Level: This recipe is very approachable to anyone who wants to bake. I would say, though, it does help with having experience baking and using a loaf pan.
- Cooking Time: These mini loaves cook rather quickly at 25 minutes. Because they are smaller they may burn easily and over-bake, so watch them!
- Taste: If I were to describe this mini loaf recipe it would be explicit, because they're that freaking good.
- Serving Suggestions: As I said above, I always love having these on hand as a great quick breakfast, a snack, or even for dessert.
- Pair With: Round out a fun brunch table with my croissant french toast bake, a lemon poppyseed loaf cake, and a few of my coffee cake muffins.
Trusted Tips and Reminders
- Remember to let the batter sit on the counter for at least 20minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
- Do not overmix. Overmixing will cause the batter to become dense. Fold the batter with a spatula and stop once the flour is fully combined.
- Let the mini loaves cool completely (around 10 minutes) in the pan, before moving to a cooling rack to finish cooling entirely.
- Room temperature ingredients makes all the difference in making a great batter for these loaves. Using room temperature ingredients helps everything mix evenly.
Important Ingredients
- All-purpose flour: Baking always requires flour, whether gluten free or paleo, flour helps combine all the ingredients together and aids with the structure.
- Baking soda and Baking powder: These agents work well together to give the rise, the texture, and shape.
- Eggs: We use two eggs to help create the fluff in the mini loaves as they bake, also aiding with the structure.
- Oil: We need to add some fat into our baked goods, and I always prefer to use oil versus butter.
- Milk: A little more moisture and a touch of more fat form the whole milk aids in the moistness and mouthfeel so it doesn't taste dry.
- Vanilla extract: All good baking recipes require vanilla extract!
- Sugar: We use just one cup of cane sugar in this recipe, so yes, sweet, but not super sweet.
- Chocolate chips: The most important part of a chocolate chip recipe: the chips! I love using mini chocolate chips, but discs or regular size work just as well.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Instructions
Mix the Eggs and Sugar
In a large bowl, crack the eggs and add in the sugar. Whisk well to combine.
Add in Wet Ingredients
Add in the vanilla extract, milk, and oil and whisk again to combine.
Pour in the Flour
In the same bowl, pour in the flour, baking soda, and baking powder. Using a spatula, combine the ingredients together to begin to form a batter.
Fold in the Chips
Pour in the chocolate chips, and continue to mix the ingredients until the chocolate chips are fully incorporated.
Fill the Tin; BAKE!
Let the batter sit for 25 minutes. Taking a cookie scoop, scoop the batter and divide evenly among the baking pan. Place the pan in the oven for 25 minutes. Let cool at least 10 minutes before serving.
Frequently Asked Questions
How do I store these mini loaves? Can I freeze them?
These mini loaves will do well on the counter for up to 3-4 days in an airtight container.
If you would like to place them in the freezer, I highly recommend you do so in a ziplock bag with a label on it, indicating the date the muffins were baked. Defrost them approximately 30-40 minute before you'd like to eat or serve them. These muffins should be defrosted and consumed within one month.
Do I need to line the loaf tin for these?
No, if you can grease the tin well with some cooking spray or even rub some butter in the tin, you should be fine.
Can I make this recipe in a regular loaf time?
Yes! The beauty of this recipe is that it is versatile, and works works great in a muffin tin, or even as regular muffins.
How do I get a crunchy, sweet, bakery-style top?
For the added sweet crunch on top, use a coarse sugar like Demerara sugar to sprinkle on top before it bakes.
Can I use chocolate discs or other types of chocolate chips in these?
You can use whatever type of chocolate you like. Two of my favorites aside from chocolate chips include chocolate melting discs or chopping up a chocolate bar and adding it in. The chopped chocolate bar adds shards of deliciously melty chocolate across the entire batter, whereas the discs or even sometime the chocolate chips will leave small puddles of chocolate, and won't always be very dispersed.
Hungry for More?
Looking for other recipes like this? Try these:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Chocolate Chip Mini Loaves
Equipment
- 1 mini loaf pan
- 1 mixing bowl
- measuring spoons and cups
- kitchen scale optional
- spatula
- whisk
Ingredients
- 150 grams sugar ¾ cup
- 2 large eggs
- ⅓ cup oil
- ½ cup whole milk
- 1 tablespoon vanilla extract
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350º and grease a mini loaf pan with nonstick spray.
- In a large bowl, crack the eggs and add in the sugar. Whisk well to combine.
- Add in the vanilla extract, milk, and oil and whisk again to combine.
- In the same bowl, pour in the flour, baking soda, and baking powder. Using a spatula, combine the ingredients together to begin to form a batter.
- Pour in the chocolate chips, and continue to mix the ingredients until the chocolate chips are fully incorporated.
- Taking a cookie scoop, scoop the batter and divide evenly among the baking pan. Place the pan in the oven for 23 minutes.
- Let cool at least 15 minutes before taking out of the pan.
Cynthia Boersma says
My granddaughter Megan always love when I make her the Chocolate Chip Mini Loaves. She has a dairy allergy so for the milk I use the Barista style oatmilk. And I use the dairy free chocolate chips. We give this recipe 5 stars.
Morgan Peaceman says
Hi Cynthia! This makes me so so happy!!! Glad you were able to swap the milk for oatmilk, and the Barista one is my personal fav too.
Brenda says
Really good recipe. Easy to follow. Tastes great!
Arthur D says
I bought a loaf pan a while back and didn't have a recipe to go with it, until this one. This recipe is so easy to follow and the mini loaves came out very delicious. I didn't have the chunks of chocolate that you used, but regular chocolate chips worked just fine.
Sha Peace says
I loved making this recipe with my granddaughter 😋 she gobbled them up