Chocolate Chip Mini Loaves

A classic recipe in a different shape. The famous chocolate chip muffin takes on a different form in these chocolate chip mini loaves, leaving you wondering how many other ways you can make chocolate chip muffins. The limit does not exist.

This quick bread 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.

Jump to:

• What are the ingredients for this recipe?
• How do I make this recipe?
• Recipe Swaps and Substitutions
• Serving Variations
• How do I store these mini loaves? Can I freeze them?
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• Hungry for More?
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• Chocolate Chip Mini Loaves

What are the ingredients for this recipe?

This recipe doesn't differ much from making a standard chocolate chip muffin recipe, these are just in a loaf form! Here's what you'll need:

• 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 about ¾ 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.

See the recipe card below for specific details about quantities.

How do I make this recipe?

Making this recipe doesn't call for any fussiness with steps or instructions, so here's how we do it:

HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.

Recipe Swaps and Substitutions

Gluten free? Dairy free? Here are some swaps and substitution suggestions to make this recipe fit your needs:

• Gluten free flour: this won’t really change the bake time, but it will alter the taste and texture. I swear by Bob’s Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
• Milk: if you want to make this dairy free, swap out the regular milk for almond or oat milk!
• Sugar: if you don't want to use cane sugar, you can swap for coconut sugar.

Serving Variations

Here are some ways you can serve up this recipe:

• Serve on a breakfast board or as a snack for after a kiddos practice.
• They are fun to split in half, toast, and slather with butter. Yes, butter. Butter makes everything better.
• Cut the mini loaves into smaller bites and layer into a trifle.

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 a tightly sealed tupperware 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.

Hungry for More?

Looking for other recipes like this? Try these:

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