Mini Chocolate Chip Muffins Recipe
These Mini Chocolate Chip Muffins are light, fluffy, packed with chocolate chips, and so easy to pop in your mouth for a bite of deliciousness!
Servings: 48 mini muffins
Calories: 57kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 1/4 cups whole milk
- 1/2 cup butter softened
- 2 tsp vanilla extract
- 3/4 cup mini chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit and lightly spray your mini muffin cups with nonstick cooking spray.
- In a large bowl whisk together the flour, sugars, baking powder, and salt.
- In a separate medium bowl, use a mixer to combine the egg, milk, butter, and vanilla extract.
- Next, add the wet ingredients mixture into the dry ingredients and use a mixer to mix until everything has combined.
- Then, fold in the mini chocolate chips.
- Spoon the batter into the prepared mini muffin cups about ¾ of the way full. Note: If you have a small cookie scoop this is the perfect size for these muffin liners.
- Bake in the preheated oven for 12-15 minutes or until the muffins are lightly golden brown.
- Finally serve and enjoy!
Video
Notes
You can store these muffins in an airtight container at room temperature for 2-3 days. For longer storage you can refrigerate for up to 1 week. To freeze you can place these mini muffins in your freezer for up to 2 months.
To reheat these muffins, thaw them to fridge temperature and then microwave until everything has warmed through.
Nutrition
Serving: 1mini muffin | Calories: 57kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 0.3mg
