Description
Enjoy the contrast of soft, golden crumb and pockets of warm chocolate in every mini muffin, fresh from your oven. They’re quick to whip up, endlessly customizable, and perfect for snacking or sharing.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F and grease a mini muffin pan or line with mini paper liners.
- In a large bowl combine the flour sugar baking powder and salt.
- In another bowl whisk together the egg milk melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined avoiding overmixing.
- Gently fold in the mini chocolate chips.
- Divide batter evenly among the mini muffin cups filling each about two thirds full.
- Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
- For extra sweetness sprinkle a few additional chips on top of each muffin before baking
- Store leftovers in an airtight container at room temperature for up to three days
- Muffins can be frozen in a sealed bag for up to one month then thawed at room temperature
- Experiment with add-ins like chopped nuts or dried fruit for variation