Mini Chocolate Chip Muffins Recipe
These mini chocolate chip muffins are tasty, quick to make, and fit perfectly in a lunch box.
Servings: 55 -65 mini muffins
Calories: 75kcal
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F. In a large bowl, combine the flour, baking powder, baking soda, and salt, then set aside.
- In a separate bowl, whisk together the melted butter and sugars.
- Whisk in the milk, eggs, and vanilla extract until well combined.
- Fold in the dry ingredients, mixing until just combined. Then gently fold in the chocolate chips.
- Grease a mini muffin tin or line with mini muffin liners. Pour the batter into the mini muffin cups.
- Bake at 350°F for 12-13 minutes, or until the muffins are fully baked.
- Let the muffins cool in the pan for a few minutes before removing and allowing to cool completely on a wire rack.
- Serve or store for later!
Notes
- Store your muffins in an airtight container for up to 3 days or up to 3 months in the freezer. Store them with a paper towel on top to keep them fresher for longer!
Nutrition
Serving: 1mini muffin | Calories: 75kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 56mg | Sugar: 7g
