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Simple Chocolate Chip Mini Muffins
Few treats are as delightful as a warm, freshly baked chocolate chip mini muffin. These little bites of happiness are just the right size to satisfy a sweet craving without the heaviness of a full-sized muffin. Perfect for any time of day, these mini muffins have a soft, tender crumb with pockets of melted chocolate in every bite. Their petite size also makes them perfect for sharing at family gatherings, breakfast spreads, or as lunchbox treats for kids and adults alike.
Making these chocolate chip mini muffins is as enjoyable as eating them. With a few simple ingredients and minimal effort, you’ll have 48 delicious mini muffins fresh from the oven in no time. They’re incredibly versatile, too; if you’re feeling adventurous, you can add a handful of nuts, a dash of cinnamon, or even swap out the chocolate chips for other flavors.
Let’s get ready to create a batch of these irresistible mini muffins and discover how easy they are to make. The ingredients and steps are laid out simply for you, so you can dive in with confidence and bring the magic of homemade baking to life.
Tools Needed
- Mini muffin tin – With at least 48 slots for baking.
- Cooking spray – For greasing the muffin tin.
- Large mixing bowl – To combine dry ingredients.
- Medium mixing bowl – For the wet ingredients.
- Whisk – To blend ingredients smoothly.
- Spatula – For folding chocolate chips into the batter.
- Spoon or small scoop – For dividing the batter into muffin cups.
- Wire rack – For cooling the muffins.
Ingredients
- Cooking spray – To prevent sticking.
- 2 cups all-purpose flour – Provides the perfect texture for a soft, fluffy muffin.
- ½ cup white sugar – Adds sweetness to the muffins.
- 2 tablespoons brown sugar – Adds a touch of caramel-like flavor and moisture.
- 1 tablespoon baking powder – Helps the muffins rise beautifully.
- ½ teaspoon salt – Enhances the sweetness of the chocolate.
- 1 egg – Adds structure and richness.
- 1 ¼ cups milk – Creates a smooth, tender batter.
- ⅓ cup vegetable oil – Keeps the muffins moist.
- 2 teaspoons vanilla extract – Adds depth and warmth to the flavor.
- ¾ cup mini chocolate chips – The star of the show, providing pockets of melted chocolate in every bite.
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Lightly spray the mini muffin tin with cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, combine the flour, white sugar, brown sugar, baking powder, and salt. Stir until everything is evenly distributed.
- Mix Wet Ingredients: In a medium bowl, lightly beat the egg, then add the milk, vegetable oil, and vanilla extract. Whisk until all the ingredients are well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just incorporated—avoid overmixing to keep the muffins tender.
- Fold in Chocolate Chips: Using a spatula, gently fold in the mini chocolate chips until they’re evenly distributed throughout the batter.
- Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each one about three-quarters full.
- Bake: Place the muffins in the preheated oven and bake for about 10 minutes, or until the tops spring back when lightly pressed.
- Cool and Enjoy: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Tips & Variations
- Add a Sprinkle of Cinnamon: For a warm, spiced flavor, add a teaspoon of cinnamon to the dry ingredients.
- Try Different Mix-Ins: Swap out half the chocolate chips for chopped nuts, shredded coconut, or dried fruit for a unique twist.
- Use Whole Wheat Flour: For a healthier option, replace half of the all-purpose flour with whole wheat flour.
- Freeze for Later: These mini muffins freeze well! Simply store them in an airtight container, and reheat for a quick snack anytime.
Nutritional Information (Per Serving)
- Calories: 122 kcal
- Carbohydrates (Carbs): 18 g
- Fat: 5 g
- Protein: 2 g
FAQ
1. Can I use regular chocolate chips instead of mini chips?
Yes, but the mini chocolate chips distribute more evenly in each bite. Regular-sized chips will still taste great, just be prepared for slightly larger chunks of chocolate.
2. Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, ideally one that includes xanthan gum to maintain the texture.
3. What if I don’t have a mini muffin tin?
You can use a standard muffin tin, but adjust the baking time to around 15-18 minutes. Keep an eye on them to avoid over-baking.
4. How should I store these mini muffins?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Conclusion
These Chocolate Chip Mini Muffins are the ultimate crowd-pleasers, perfect for sharing with family and friends. With their tender crumb and sweet chocolatey goodness, they’ll disappear from your table before you know it. Whip up a batch, enjoy a few warm from the oven, and don’t forget to share the recipe with others. You might just become the go-to muffin baker in your circle!