Mini Chocolate Chip Muffins
Make perfect Mini Chocolate Chip Muffins in just 22 minutes! This easy recipe yields delicious bite-sized treats with simple ingredients and quick baking time.
Equipment
- mixing bowl
- whisk
- spatula
- oven
- mini muffin tin
- measuring cups
- measuring spoons
- wire rack
- small cookie scoop
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup whole milk at room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Additions
- 2/3 cup mini semi-sweet chocolate chips
- Nonstick cooking spray or paper muffin liners for pan
Instructions
- Preheat your oven to 375°F. Lightly coat a 24-cup mini muffin tin with nonstick spray or line it with paper liners and set it aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt until they are fully combined and uniform in color.
- In a separate large bowl, whisk the milk, melted butter, egg, and vanilla extract together until the mixture is completely smooth and emulsified.
- Gently fold the dry ingredients into the wet ingredients using a spatula until the batter is just combined with no visible dry streaks; be careful not to overmix. Then, fold in the mini chocolate chips until they are evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full; a small cookie scoop works well for this and helps keep them uniform.
- Bake for 10 to 12 minutes, or until the tops of the muffins are domed and a toothpick inserted into the center of one comes out clean or with just a few moist crumbs attached.
- Let the muffins cool in the pan on a wire rack for 5 minutes before carefully transferring them directly to the rack to cool completely.
Notes
A small cookie scoop works well for portioning batter and helps keep muffins uniform.