Mini Chocolate Chip Muffins

These tiny sweet bites are the best breakfast. The quick & easy recipe for Mini Chocolate Chip Muffins is great for busy weekday mornings, Sunday brunch, snacks, or dessert. The simple homemade batter is made without a boxed cake mix for bakery style flavor.

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast

Cuisine American

Servings

Calories 137 kcal

Equipment

mini muffin pan

Ingredients

2 eggs room-temperature
½ cup salted butter softened
1 cup sugar
1 ¾ cup all-purpose flour
2 teaspoon baking powder
1 teaspoon vanilla extract
½ cup whole milk
10 ounce semi-sweet mini chocolate chips

Instructions

Bring all ingredients to room temperature. This takes about 30-60 minutes.
Preheat the oven to 375°F. Spray a mini muffin tin with nonstick spray if not using a nonstick pan.
In a large mixing bowl place the eggs, sugar, and butter. Beat them on low using the hand mixer until they are creamed together.
2 eggs, 1 cup sugar, ½ cup salted butter
Next add the flour, baking powder, milk, and vanilla. Using the hand mixer, beat on medium to bring the batter together. Scrape the sides with a rubber spatula to be sure all ingredients are smooth and combined.
1 ¾ cup all-purpose flour, 2 teaspoon baking powder, 1 teaspoon vanilla extract, ½ cup whole milk
Fold in the chocolate chips, reserve some & set aside if you want to sprinkle a few on top later.
10 ounce semi-sweet mini chocolate chips
Using a teaspoon-sized spoon, add enough batter to fill each muffin opening about 90% full. Top with a few extra chocolate chips if desired.
Bake them at 375° for 12-15 minutes. A toothpick inserted in the center should come out clean.
Once done baking, let them cool for a few minutes in the pan. When cool enough to handle, remove each one carefully from the pan to continue cooling on a wire baking rack.
Enjoy while warm or cool.

Notes

SUBSTITUTIONS/VARIATIONS:

Chocolate Chips - use mini or regular milk chocolate, dark chocolate, or a combination.
Nuts - add 1 cup of your favorite chopped nuts if you wish to have some crunch.

STORING:

To store homemade blueberry muffins, place them in an air-tight container with a lid. Leave the container on your kitchen counter in a cool location. (do not put it in the refrigerator). They will remain fresh and moist for up to 5 days.
These muffins can be frozen for up to 30 days. It is best to double wrap them so they do not get freezer burn.

Nutrition

Calories: 137kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 55mgPotassium: 50mgFiber: 0.2gSugar: 13gVitamin A: 110IUCalcium: 31mgIron: 0.4mg

Keyword baked goods, breakfast, brunch, chocolate, easy, fresh-baked, sweet

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