Mini Chocolate Chip Muffins

Our family loves these mini chocolate chip muffins. They are easy to make and even. more delicious to eat. The perfect side dish for breakfast!

My family loves muffins for breakfast or snacks, but the large ones can be too much for little ones to eat. I love making mini muffins because they are the perfect snack or breakfast!

These mini chocolate chip muffins are easy to make, and the batter can be used as a base for different types of muffins. Our family loves them, and I hope yours will, too.

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk
• ½ cup salted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract 
• 1/2 cup Mini chocolate chips

1. Preheat oven to 350 degrees.

2. Add dry ingredients to a medium-sized bowl and mix well.

3. Add wet ingredients to another bowl and mix well.

4. Add the wet to the dry ingredients and then mix until just combined and all the dry ingredients are wet.

5. Add batter to a mini muffin pan using a tablespoon and bake for about 15 minutes.

Recipe Tips

This is a straightforward recipe to make and adapt. You can swap out the chocolate chips for fruit (such as blueberries) or other ingredients of choice. I used my stainless steel muffin pan, but I sometimes use my silicone one as well. I recommend using mini muffin liners for easier cleaning.

Here are a few other tips that you might find helpful.

• Add a couple of chocolate chips to the top of each uncooked muffin
• Use a tablespoon to scoop the batter into the muffin tins
• Because all ovens are different, start checking them at 10 minutes to make sure they reach your desired doneness

Substitutes and Variations

• Add crushed walnuts or pecans for an added crunch
• Add a scoop of collagen powder to your muffins for added nutritional value
• Add a tablespoon of ground flaxseed
• Use milk chocolate instead of semi-sweet
• Add chia seeds or poppy seeds

Storage

These mini chocolate chip muffins can be eaten immediately or saved for later!

If you don’t use them immediately, wait for them to cool down and then place them in a ziploc bag or another airtight container. It’s important to let them cool first. Otherwise, the condensation will make them wet and not last as long.

You can quickly freeze these muffins after you’ve cooked them by putting them in a freezer ziplock bag. You can defrost them by letting them get to room temperature or by heating them up in the microwave at 50% power.

More Recipes You May Enjoy:

• Amazing Cranberry Muffins Recipe
• Blueberry Muffins Without Milk Recipe
• Oven Baked Scrambled Eggs Recipe