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Mini Chocolate Chip Muffins

These Mini Chocolate Chip Muffins are soft, fluffy, and packed with tiny chocolate gems, making them a delightful treat for both kids and adults.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 120 kcal

Equipment

  • Mini Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula

Ingredients
  

Dry Ingredients

  • 1.25 cups All-purpose flour
  • 0.5 cup Granulated sugar
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Baking soda
  • 0.25 teaspoon Salt

Wet Ingredients

  • 0.5 cup Milk, room temperature
  • 0.25 cup Sour cream
  • 0.25 cup Canola oil or avocado oil
  • 1 large Egg, at room temperature
  • 2 tablespoons Butter, melted Salted or unsalted
  • 1 teaspoon Pure vanilla extract

Add-ins

  • 0.5 cup Mini chocolate chips

Instructions
 

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Line a mini muffin tin with paper liners or grease it lightly with cooking spray.
  • Step 3: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  • Step 4: In another bowl, combine the milk, sour cream, oil, egg, melted butter, and vanilla extract. Stir until well combined.
  • Step 5: Pour the wet mixture into the dry ingredients and gently fold until just combined.
  • Step 6: Fold in the mini chocolate chips.
  • Step 7: Spoon the batter into each mini muffin cup, filling them about 2/3 full.
  • Step 8: Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
  • Step 9: Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Keyword dessert, Easy