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Mini Chocolate Chip Muffins Recipe

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4 from 8 reviews

  • Author: Molly
  • Total Time: 40 minutes
  • Yield: 24 mini muffins

Description

Delight in these bite-sized Mini Chocolate Chip Muffins, perfect for breakfast or a snack. With a tender crumb and bursts of mini semi-sweet chocolate chips, these muffins are easy to make and baked to golden perfection. The batter rests briefly before baking to ensure the muffins are soft and moist with a lovely texture.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg

Wet Ingredients

  • ½ cup whole milk, room temperature
  • 2 eggs, room temperature
  • ¼ cup vegetable oil or canola oil
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract

Add-ins

  • 1 cup mini semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat and Prepare Pan: Set the oven to 425 °F (220 °C) and place the oven rack in the center position. Grease a 24-count mini muffin pan thoroughly with non-stick cooking spray to ensure muffins release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg until evenly combined. Set aside for use later.
  3. Combine Wet Ingredients: In a separate large mixing bowl, lightly beat the milk, eggs, vegetable oil, melted unsalted butter, and vanilla extract until well blended but not frothy.
  4. Incorporate Dry Into Wet: Add the dry ingredients to the wet ingredients. Using a spatula, gently fold the mixture just until most of the dry ingredients are absorbed, being careful not to overmix to keep muffins tender.
  5. Add Chocolate Chips and Rest: Fold in the mini semi-sweet chocolate chips until evenly distributed. Let the batter rest for 15 minutes; this rest improves texture by hydrating the flour fully.
  6. Fill Muffin Pan: Divide the batter evenly among the greased muffin cavities, filling each to the top. For ease and precision, use a large piping bag or a gallon-sized resealable plastic bag with the tip cut off to pipe the batter directly into each cup.
  7. Bake Initial High Heat: Place the muffin pan in the preheated oven and bake at 425 °F for 5 minutes. This high heat helps the muffins rise quickly and form a nice crust.
  8. Reduce Temperature and Continue Baking: Lower the oven temperature to 350 °F (175 °C) and bake for an additional 8 to 10 minutes or until muffins are light brown on top and sides and spring back lightly when touched.
  9. Cool Muffins: Remove the pan from the oven and let the muffins cool for 5 minutes in the pan. Carefully loosen them and transfer to a wire rack to cool completely before serving or storing.

Notes

  • For easy batter portioning, use a piping bag or a resealable plastic bag with the tip cut off.
  • Do not overmix the batter to avoid dense muffins; fold just until the ingredients are combined.
  • Allowing the batter to rest before baking improves the texture and moisture of the muffins.
  • The initial high heat baking helps the muffins rise quickly and develop a golden crust.
  • Use room temperature ingredients for best mixing and texture.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/mini-chocolate-chip-muffins-recipe/