Description
Deliciously small and fluffy muffins packed with mini chocolate chips, perfect for breakfast or a snack on a cozy autumn day.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 3/4 cup (180ml) milk
- 1/3 cup (75g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 3/4 cup (130g) mini chocolate chips
- Optional: 1/2 tsp cinnamon for a warm fall note
Instructions
- Preheat the oven to 375°F (190°C). Grease mini muffin tins or line with mini liners and lightly spray so the muffins release easily.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl until well combined.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth. Stir in 1/2 tsp cinnamon if desired.
- Pour wet ingredients into dry and gently fold until just combined.
- Fold in the mini chocolate chips. Toss them in a tablespoon of flour first for better distribution.
- Use a small cookie scoop to fill each mini cup about 2/3 full.
- Bake for 9–12 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, measure flour accurately and don’t overmix the batter. Start checking muffins at 9 minutes to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American