Mini Chocolate Chip Muffins

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There’s something magical about the smell of fresh muffins wafting through your kitchen.

These Mini Chocolate Chip Muffins are perfect for breakfast, snack time, or even dessert.

They are soft, fluffy, and packed with tiny chocolate gems, making them a delightful treat for both kids and adults.

Plus, they’re super easy to whip up! Grab your ingredients, and let’s get started on this delicious journey of baking.

Why This Recipe Is a Must-Try

This recipe for Mini Chocolate Chip Muffins is easy and quick, allowing you to enjoy homemade goodness without spending hours in the kitchen.

Each muffin is a bite-sized piece of joy, perfect for satisfying your chocolate cravings.

Whether you want to surprise your family or treat yourself, these muffins are sure to impress.

They’re also great for parties or gift-giving, and they freeze beautifully!

Ingredients

To make these delightful mini muffins, you will need the following ingredients:

• 1 ¼ cups (150 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (120 ml) milk, room temperature
• ¼ cup (60 g) sour cream
• ¼ cup (60 ml) canola oil or avocado oil
• 1 large egg, at room temperature
• 2 tablespoons (30 g) butter, melted (salted or unsalted)
• 1 teaspoon pure vanilla extract
• ½ cup (85 g) mini chocolate chips

How To Make Mini Chocolate Chip Muffins

Making these mini muffins is a breeze! Just follow these simple steps, and you’ll have delicious treats ready in no time.

Step 1: Preheat the Oven

First things first, preheat your oven to 350°F (175°C).

This ensures your muffins bake evenly and become fluffy as they rise.

Step 2: Prepare the Muffin Tin

While the oven is heating, line a mini muffin tin with paper liners or grease it lightly with cooking spray.

This step will help prevent the muffins from sticking.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Mixing these ingredients first helps ensure they are evenly distributed.

Step 4: Combine the Wet Ingredients

In another bowl, combine the room temperature milk, sour cream, canola or avocado oil, and the egg.

Add in the melted butter and vanilla extract.

Stir until everything is well combined.

Step 5: Combine Wet and Dry Ingredients

Now it’s time to mix the wet ingredients into the dry ingredients.

Pour the wet mixture into the bowl with the dry ingredients.

Gently fold the ingredients together using a spatula until just combined.

Be careful not to overmix; it’s okay if there are a few lumps.

Step 6: Add the Chocolate Chips

Fold in those mini chocolate chips with care, ensuring they are evenly distributed throughout the batter.

This is where the magic happens!

Step 7: Fill the Muffin Tin

Spoon the batter into each mini muffin cup, filling them about 2/3 full.

This will allow them to rise without overflowing.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

The muffins should look golden and slightly puffed.

Step 9: Cool and Enjoy!

Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes.

Then, transfer them to a wire rack to cool completely.

Enjoy them warm, or store them for later!

Expert Tips

To help you achieve the best mini chocolate chip muffins, consider these expert tips:

• Ensure all ingredients are at room temperature for a smoother batter.
• Do not overmix the batter, as this can lead to tough muffins.
• For extra chocolatey goodness, sprinkle a few mini chocolate chips on top of the batter before baking.
• Keep an eye on the baking time, as ovens can vary. Start checking at around 12 minutes.

Variations and Customizations

These mini muffins are versatile, so feel free to experiment with different flavors! Here are some fun ideas:

• Swap chocolate chips for dried fruit like cranberries or blueberries.
• Add a tablespoon of your favorite nut butter to the batter for richness.
• Include a sprinkle of cinnamon or nutmeg for a warm, spiced flavor.
• Mix in some chopped nuts for added crunch.

How to Store Leftovers

To keep your mini chocolate chip muffins fresh, store them in an airtight container at room temperature for up to 3 days.

If you’d like to keep them longer, you can freeze them.

Just place the cooled muffins in a freezer-safe bag and freeze for up to 2 months.

When you’re ready to enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds to warm.

FAQ

Can I make these muffins gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.

Just make sure the blend you’re using is a 1:1 replacement for best results.

What’s the best way to use leftover sour cream?

Leftover sour cream can be used in many recipes, such as dips, dressings, or even pancakes.

You can also use it in place of yogurt in other baking recipes.

Can I use regular chocolate chips instead of mini ones?

Yes, you can definitely use regular chocolate chips.

Just note that larger chips may alter the texture and look of the muffins slightly.

How can I add more flavors to these muffins?

You can mix in ingredients like lemon zest, almond extract, or coconut flakes for an extra burst of flavor.

Feel free to get creative with your favorite flavors!

Conclusion

These Mini Chocolate Chip Muffins are not just delicious; they’re also incredibly simple to make.

With the right ingredients and a little bit of time, you can create muffin magic right in your own kitchen.

Perfect for breakfast on the go, sweet snacks, or even delightful desserts, these muffins are destined to be a hit.

So what are you waiting for? Grab your ingredients and get baking! You won’t regret it.

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