As you know, I love nothin’ more than bakin’ up somethin’ sweet for friends and fam. Today I’m pumped to share a recipe that’s become a staple – Mini Chocolate Chip Muffins!
These are so easy to make and the best part? You get to enjoy ’em almost right outta the oven! I mean, who doesn’t love a good mini choco chip muffin? They’re small so you can eat a bunch, filled with chocolate, and you feel less bad cuz they’re “mini.”
Let’s quit talkin’ and get straight to bakin’!
What You’ll Need
Before we start, let’s make sure you have everything you need. Here’s a quick checklist:
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (any kind will do!)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips, plus extra for topping
Equipment
- Muffin tin
- Mini muffin liners
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spoon or ice cream scoop (for filling the muffin cups)
Let’s Start!
1. Preheat Your Oven
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Prepare the Muffin Tin
Line your mini muffin tin with liners. If you don’t have liners, just grease the cups lightly with oil or non-stick spray.
3. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. These dry ingredients are the foundation of your muffins, providing the structure and flavors that will carry the chocolate chips.
4. Combine Wet Ingredients
In another bowl, mix the milk, oil, eggs, and vanilla extract until well combined. The wet ingredients will add moisture and richness to the muffins, making them soft and delicious.
5. Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spoon until just combined. It’s important not to overmix; a few lumps are okay. Overmixing can make the muffins tough.
6. Add Chocolate Chips
Fold in the mini chocolate chips. Be gentle and just fold until they’re evenly distributed throughout the batter.
7. Fill the Muffin Cups
Using a spoon or an ice cream scoop, fill each muffin cup about three-quarters full. This allows space for the muffins to rise without spilling over.
8. Bake
Bake the muffins for 10-12 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when touched.
9. Final Steps
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Or, if you’re like me, sneak one while they’re still warm!
To Wrap Things Up…
There you have it! As you can see, it’s a simple recipe. Just mix a few basic ingredients, throw in some chocolate, and you can enjoy these perfect cookies.
And be sure to check another cool muffin recipe I shared recently.
