Mini Chocolate Chip Muffins
Craving a delightful treat? These mini chocolate chip muffins are easy to make and deliver a burst of chocolatey goodness in every bite. Perfect for snacking, lunchboxes, or a quick breakfast!
Equipment
- Mini Muffin Tin
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spoon or Piping Bag
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- ½ cup milk
- ¼ cup mini chocolate chips
- 2 large eggs
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Prepare your mini muffin tin with cooking spray or mini muffin liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
- Gently fold in the mini chocolate chips. Distribute them evenly throughout the batter.
- Fill each mini muffin cup about two-thirds full with batter. Use a small spoon or a piping bag for even distribution. Avoid overfilling the cups to prevent overflow during baking.
- Bake in the preheated oven for 10-12 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
For healthier muffins, substitute half of the all-purpose flour with whole wheat flour, replace half of the butter with unsweetened applesauce, reduce the amount of sugar by a quarter, or use dark chocolate chips.