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Mini Chocolate Chip Muffins

These mini chocolate chip muffins are soft, fluffy, and packed with gooey chocolate chips, making them perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
Wet Ingredients
  • 1 large egg
  • 1 cup milk
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
Mix-ins
  • 1 cup mini chocolate chips Use high-quality chocolate chips for better flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In another bowl, beat the egg, then add milk, vegetable oil, and vanilla extract. Mix well to combine.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
  5. Fold in the mini chocolate chips until evenly dispersed throughout the batter.
  6. Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
  7. Place the muffin tin in the oven and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the muffins from the oven and let them cool for a few minutes before transferring them to a wire rack. Enjoy warm!

Notes

Store muffins in an airtight container. They can be kept at room temperature for up to 3 days, refrigerated for a week, or frozen for up to 3 months. To reheat, microwave for a few seconds or warm in the oven at a low temperature.