Description
Fluffy mini chocolate chip muffins that bake in under 10 minutes. Perfect for breakfast or snacks, these moist bites are freezer-friendly and easy to make.
Ingredients
1 ½ cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup granulated sugar
1 egg, room temperature
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup whole milk
1 cup mini semi-sweet chocolate chips (divided)
Instructions
1. Preheat oven to 375°F. Spray mini muffin tin with nonstick spray.
2. In a bowl, whisk flour, salt, baking powder, baking soda, and sugar.
3. In a separate bowl, whisk egg, oil, vanilla, and milk.
4. Combine wet and dry ingredients, stirring gently until just combined.
5. Fold in ¾ cup mini chocolate chips.
6. Scoop batter into muffin tin, filling ¾ full. Top with remaining chips.
7. Bake 8–9 minutes or until toothpick comes out clean.
8. Cool 5 minutes in tin, then transfer to wire rack.
Notes
Store in an airtight container up to 3 days or freeze up to 3 months.
Do not overmix. For extra moisture, add sour cream or yogurt.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 109
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0.02g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 6mg