Mini Chocolate Chip Muffins
Fluffy chocolate chip mini muffins are the perfect snack and an easy, on the go breakfast. One batch makes 30 muffins that can be prepped for later; they freeze really well!
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- 1 egg room temperature
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup mini semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 375°F. Spray mini muffin tin with nonstick baking spray and set aside.
- Mix together the dry ingredients: flour, salt, baking powder, baking soda, and sugar.
- In a separate bowl, beat or whisk together egg, vegetable oil, vanilla extract, and milk.
- Add the dry ingredients to the wet ingredients and stir together, just until combined. There should be lumps in the batter.
- Fold in ¾ cup of the mini chocolate chips.
- Use a 1-2 tablespoon cookie dough scoop or a tablespoon to scoop the batter into each muffin tin cavity. Fill each cup ¾ of the way full. Sprinkle some of the remaining chocolate chips over the tops of the batter.
- Bake 8-9 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in pan for 5 minutes. Remove to a cooling rack to finish cooling.
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Notes
Storage:
Keep leftover muffins in an airtight container for up to 3 days or freeze for 3 months. Notes:
Avoid using regular chocolate chips. Muffins that are this small size need the mini chips for the best flavor. Do not let the muffins cool completely in the pan. This will continue to cook them and you will end up with dry muffins. After adding the dry ingredients to the wet, stir as little as possible so they are the most tender. If desired, add ½ cup sour cream or plain greek yogurt for more moisture. However, they make not puff up as nicely.
Keep leftover muffins in an airtight container for up to 3 days or freeze for 3 months. Notes:
Avoid using regular chocolate chips. Muffins that are this small size need the mini chips for the best flavor. Do not let the muffins cool completely in the pan. This will continue to cook them and you will end up with dry muffins. After adding the dry ingredients to the wet, stir as little as possible so they are the most tender. If desired, add ½ cup sour cream or plain greek yogurt for more moisture. However, they make not puff up as nicely.
Nutrition
Calories: 109kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 70mg | Potassium: 60mg | Fiber: 1g | Sugar: 8g | Vitamin A: 18IU | Calcium: 27mg | Iron: 1mg
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