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Mini Chocolate Chip Muffins

Mini Chocolate Chip Muffins

Discover the simple joy of these delightful Mini Chocolate Chip Muffins, the perfect recipe for when you crave a sweet treat that's both easy to make and incredibly satisfying. These miniature wonders are ideal for packed lunches, quick snacks, or even a fun baking project with the kids, offering a burst of chocolatey goodness in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips plus extra for topping, if desired

Equipment

  • Mini Muffin Pan
  • Wire rack
  • Spatula
  • Wooden spoon
  • Small cookie scoop

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan or line it with mini muffin liners. This ensures your beautiful muffins won't stick.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures all your dry ingredients are evenly distributed, leading to a consistent texture.
    1 ¼ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
  3. In a separate medium bowl, whisk together the melted butter, milk, large egg, and vanilla extract until well combined. Make sure the egg is fully incorporated.
    ½ cup unsalted butter, 1 cup milk, 1 large egg, 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. It's important not to overmix; a few lumps are perfectly fine and will contribute to a tender muffin.
  5. Gently fold in ¾ cup of semi-sweet chocolate chips. Reserve a few extra chocolate chips if you'd like to scatter them on top before baking for an extra chocolaty finish.
    ¾ cup semi-sweet chocolate chips
  6. Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full. You can use a small cookie scoop for uniformity.
  7. Bake for 10-12 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The edges should be lightly golden brown.
  8. Let the mini muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Notes

To keep your delicious Mini Chocolate Chip Muffins fresh and enjoyable, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week; just allow them to come back to room temperature before serving for the best texture. If you're looking to stock up for future cravings, these muffins freeze beautifully. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container for up to 2-3 months. To reheat, you can gently warm them in a toaster oven or microwave for a few seconds until just heated through – avoid overheating to maintain their tender crumb.