Description
Mini Chocolate Chip Muffins are soft, fluffy, and filled with gooey chocolate chips. These bite-sized treats are perfect for breakfast, snack time, or packing in lunchboxes for a sweet surprise.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- In another bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.
- Fold in the mini chocolate chips.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. Top with a few extra chocolate chips if desired.
- Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use regular-sized chocolate chips if mini chips are not available.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Swap buttermilk with a mix of milk and vinegar (1/2 cup milk + 1/2 tablespoon vinegar) if needed.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 6g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: mini muffins, chocolate chip muffins, kids snack, bite-size muffins