Chocolate Chip Mini Muffins
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
48
Prep Time
15 minutes
Cook Time
10 minutes
Calories
320
Indulge in these delightful Chocolate Chip Mini Muffins that are soft, fluffy, and packed with sweet chocolate chips. This easy recipe is perfect for breakfast, snacks, or a treat for the kids.
Ready in just 25 minutes, these mini muffins are sure to become a family favorite!
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1¼ cups milk
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips
- Cooking spray or mini muffin liners
- Mixing bowls (one large, one medium)
- Whisk or electric mixer
- Measuring cups and spoons
- 48-cup mini muffin tin
- Wire cooling rack
- Spoon or small ice cream scoop
- Oven
Tools Needed
Directions
Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly spray a 48-cup mini muffin tin with cooking spray or line with mini muffin liners.
Prepare Dry Ingredients
In a large mixing bowl, combine:
2 cups all-purpose flour
½ cup white sugar
2 tablespoons brown sugar
1 tablespoon baking powder
½ teaspoon salt
Whisk together until thoroughly combined.
Prepare Wet Ingredients
In a medium bowl, lightly beat 1 large egg. Add:
1¼ cups milk
⅓ cup vegetable oil
2 teaspoons vanilla extract
Whisk until the mixture is smooth.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; the batter should be slightly lumpy.
Avoid overmixing to ensure tender muffins.
Add Chocolate Chips
Fold in ¾ cup mini chocolate chips until evenly distributed throughout the batter.
Fill Muffin Tin
Using a spoon or small ice cream scoop, fill each muffin cup about ¾ full with batter.
Bake
Bake in the preheated oven for 10-12 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire cooling rack to cool completely.
Serve warm or at room temperature.
Recipe Note
Tips and Variations
- Chocolate Chips: Using mini chocolate chips prevents them from sinking to the bottom. If you substitute with regular chocolate chips, reduce the milk by 2 tablespoons to help them stay suspended in the batter.
- Add-ins: Customize your muffins by adding chopped nuts, dried fruit, or a sprinkle of cinnamon.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Conclusion
These Chocolate Chip Mini Muffins are quick, easy, and irresistibly tasty. Perfect for on-the-go breakfasts, lunchboxes, or as a sweet snack, they're sure to become a staple in your baking repertoire.
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Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 320
- Carbs
- 46 grams
- 32%
- Protein
- 5 grams
- 6%
- Fat
- 12 grams
- 19%
- Sugar
- 20 grams
- 30%
- Fiber
- 1 grams
- 22%
