Chocolate Chip Mini Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- cooking spray
- 1/3 cup vegetable oil
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- 1 1/4 cups milk
- 3/4 cup mini chocolate chips
- Carbohydrate 108.229958415289 g
- Cholesterol 19.6100000063401 mg
- Fat 29.7254991868606 g
- Fiber 3.11770840534018 g
- Protein 13.8554925099247 g
- Saturated Fat 10.6169029192504 g
- Serving Size 1 1 dozen mini muffin (287g)
- Sodium 925.329417705068 mg
- Sugar 105.112250009948 g
- Trans Fat 1.76613641737245 g
- Calories 760 calories
My journey to finding the perfect muffin recipe began with my kids' insatiable love for these delectable treats. After countless trials and errors, experimenting with various combinations of ingredients and proportions, I finally stumbled upon a recipe that not only met but exceeded my expectations. These Chocolate Chip Mini Muffins are not just any ordinary muffins; they are fluffy, moist, and packed with the irresistible flavor of chocolate chips.
The secret to these muffins' irresistible texture lies in the careful balance of ingredients and the precise execution of each step. Preheat your oven to 400°F (200°C) and generously spray miniature muffin cups with cooking spray to ensure the muffins release effortlessly after baking. In a large bowl, whisk together the dry ingredients—all-purpose flour, salt, white sugar, brown sugar, and baking powder—to create the foundation of the muffins. In a separate bowl, whisk together the wet ingredients—egg, milk, vegetable oil, and vanilla extract—until well combined. Gradually add the wet ingredients to the dry ingredients while gently stirring until just combined. Overmixing can result in tough muffins, so take care not to overdo it. Finally, fold in the chocolate chips, which will distribute them evenly throughout the batter. Fill each muffin cup 3/4 full with batter and bake for 10-11 minutes, or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool for a minute in the muffin pan before transferring them to a wire rack to cool completely. Serve these Chocolate Chip Mini Muffins for breakfast, lunch, or as a delightful snack, and watch as they disappear as quickly as they appear.
Step-by-step
- Preheat oven to 400°F (200°C) and lightly spray 48 miniature muffin cups with cooking spray.
- In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips.
- Fill each muffin cup 3/4 full with batter.
- Bake for 10-11 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool in the muffin pan for 1 minute before transferring to a wire rack to cool completely.
