Description
Tiny, tender muffins packed with sweet chocolate chips—perfect for snacking or school lunches.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup melted butter or neutral oil
- 1 cup milk (or almond/oat milk for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease or line a mini muffin tin.
- In one bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar.
- In another bowl, combine the wet ingredients: melted butter (or oil), milk, eggs, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined—small lumps are fine.
- Fold in chocolate chips, ensuring they are evenly distributed.
- Use a 1-tablespoon scoop to fill each muffin cup about 3/4 full.
- Bake for 10–14 minutes until tops spring back or a toothpick comes out with a few crumbs.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
For best results, use room-temperature ingredients and avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg