Mini Chocolate Chip Muffins
Soft, fluffy mini chocolate chip muffins are packed with melty chocolate in every bite. This easy recipe comes together with simple ingredients. So good, you’ll want more than just one!
Servings: 24 mini muffins
Ingredients
- 60 grams granulated sugar
- 150 grams all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 large egg
- 125 ml milk
- 60 ml sunflower oil
- 1 tsp vanilla extract
- 100 grams chocolate chips plus extra for topping
Equipment
- 24-cup mini muffin pan
- Mini muffin liners
Instructions
- Add the sugar, flour, baking powder, baking soda, and salt to a bowl and stir to combine.
- In a separate bowl, whisk together the egg, milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix until just combined. It’s fine if there are still a few lumps in the batter.
- Add the chocolate chips and gently fold them into the batter until evenly distributed.
- Line a mini muffin pan with paper liners. Divide the batter among the liners, filling each one almost to the top. Sprinkle a few extra chocolate chips on top.
- Bake at 400°F/205°C (conventional oven) for 12–15 minutes, until the mini muffins are golden brown and baked through.
How to store
Store the mini chocolate chip muffins in an airtight container at room temperature for 3-4 days.