Mini Chocolate Chip Muffins
These Mini Chocolate Chip Muffins are soft, loaded with chocolate chips, and perfect for breakfast or snacks.
Equipment
- mini muffin pan
- Wire Cooling Rack
- piping bag
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ½ cup milk whole, room temperature
- 2 pieces eggs room temperature
- ¼ cup vegetable oil or canola oil
- 2 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 cup mini semi-sweet chocolate chips plus more for topping
Instructions
- Set oven to 425 °F and center oven rack. Grease a 24 count mini muffin pan with non-stick cooking spray.
- In a bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, and nutmeg. Set aside.
- In a separate large bowl, lightly beat the wet ingredients: milk, eggs, vegetable oil, melted unsalted butter, and vanilla extract.
- Add the dry ingredients to the wet ingredients. Fold until almost the dry ingredients have been absorbed.
- Add the mini semi-sweet chocolate chips and continue to fold until all of the dry ingredients are absorbed. Allow batter to rest for 15 minutes.
- Divide batter equally, filling the cavities to the top.
- Bake for 5 minutes. Reduce heat to 350 °F and continue to bake for another 8 to 10 minutes, or until done.
- Let the Mini Chocolate Chip Muffins cool for 5 minutes. Carefully remove them and transfer to a wire rack. Cool completely before enjoying.
Notes
Store at room temperature for 3 to 4 days, in the refrigerator for 1 week, or freeze for up to 3 months.
Nutrition
Serving: 1muffinCalories: 94kcal
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