Description
These Mini Chocolate Chip Muffins are absolutely DELICIOUS! They are the perfect treat for breakfast on the go, lunch boxes, or serve them up for dessert. Kids go crazy over these yummy chocolate chip stuffed muffins.
Ingredients
Scale
- 1 and 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 6 tablespoons salted butter, softened to room temperature
- 1 egg
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 3/4 cup mini semi sweet chocolate chips
- Optional: 2 tablespoons course cane sugar for topping
Instructions
- Preheat oven to 400 degrees and prepare a 24 count mini muffin pan with cupcake liners.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, mix together the butter and granulated sugar at medium speed for two minutes.
- Decrease speed to low and add in egg, then vanilla, then milk. Slowly pour in flour mixture just until combined. Stir in chocolate chips.
- Fill the liners 3/4 of the way full. Do not overfill. Top with course cane sugar. You may have a little extra batter leftover (maybe enough for 3 muffins or so).
- Bake for 12 to 15 minutes until fully cooked. If you're not sure they are cooked, use the toothpick method if you need to stick into a muffin and be sure it is just crumbs that come out.
- Let them cool for 10 minutes before eating.
Notes
- Allow the butter to soften to room temperature before starting the recipe. This makes the batter more airy and moist.
- Do not overfill muffins with batter. Fill no more than 3/4 of the way full.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: bake
- Cuisine: american