Get ready to transform your kitchen into a bakery with these mouthwatering Chocolate Chip Mini Muffins that are so delicious, they'll make store-bought versions look boring! Whether you're a busy parent looking for the perfect lunchbox treat or a snack enthusiast craving something sweet and compact, these mini muffins are about to become your new obsession. Imagine biting into a soft, tender muffin packed with melty chocolate chips – all made from scratch in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 mini muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 24-cavity mini muffin tin with non-stick cooking spray or butter to ensure easy removal.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate large mixing bowl, combine the sugar, milk, vegetable oil, egg, and vanilla extract. Whisk these wet ingredients until smooth and fully incorporated.
- Gradually add the dry flour mixture into the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
- Fold in the mini chocolate chips, distributing them evenly throughout the batter.
- Using a small cookie scoop or tablespoon, carefully fill each mini muffin cavity about 2/3 full with the batter.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Tips
- • Use room temperature ingredients for the smoothest batter • Don't overmix the batter – a few lumps are perfectly okay and will ensure tender muffins • For extra richness, consider using melted butter instead of vegetable oil • Make sure your mini muffin tin is well-greased to prevent sticking • For even baking, rotate the muffin tin halfway through cooking • Let muffins cool completely before storing to prevent moisture buildup • For a fun variation, try adding a sprinkle of sea salt on top or using different types of chocolate chips
Nutrition Facts
Calories: 110kcal
Carbohydrates: 14g
Protein: g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg
