Quick Baked Mini Chocolate Chip Muffins (yields 36)

Mini Chocolate chip muffins are perfect for bake sales.

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Quick Baked Mini Chocolate Chip Muffins (yields 36)

Mini Chocolate Chip Muffins make for the perfect snack or breakfast treat. This recipe uses basic ingredients, requires no mixer and takes 10 minutes to prep and 12 minutes to bake. Bake this easy recipe for your next school bake sale or to have handy for quick lunch box treats. Yields 36 mini muffins.

Prep Time10

Cook Time12

Resting time20

Total Time42

Course: All Recipes, Breakfast, Brunch, Snack

Cuisine: American

Keyword: chocolate chip muffin minis, mini chocolate chip muffin, mini muffins

Servings:

Calories: 142kcal

Author: Kimberlee Ho

Equipment

Ingredients

2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable oil
1 cup brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
½ cup whole milk
½ cup full-fat sour cream or plain Greek yogurt
1 ½ cups mini semi-sweet chocolate chips

Instructions

Preheat the oven to 375ºF.
Line two 12-cup mini muffin pans with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside
In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.
2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt
In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, vanilla extract, milk and sour cream until well incorporated.
⅓ cup vegetable oil, 1 cup brown sugar, 2 large eggs, 2 teaspoons vanilla extract, ½ cup whole milk, ½ cup full-fat sour cream or plain Greek yogurt
Gently fold the dry ingredient mixture into the wet ingredients until no dry spots of flour are left.
Gently fold in mini chocolate chips.
1 ½ cups mini semi-sweet chocolate chips
Allow batter to rest for 20 minutes. This helps get a better rise out of the muffins. Skip this step if you are in a rush.
Using a small ice cream scoop, fill each cup of muffin tin to the top with muffin batter. Sprinkle tops with additional mini chocolate chips.
Bake in the preheated oven for 12 minutes, rotating the pan halfway through baking.
Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Once muffins have cooled, transfer to an airtight container or zip lock bag and store at room temperature for up to 3 days. When stored in the fridge, muffins can last up to one week.
To freeze muffins, wrap each individual muffin in plastic wrap or aluminum foil to prevent freezer burn. Store the wrapped muffins in an airtight storage container or resealable bag, removing as much air as possible. Muffins will last in the freezer for up to 3 months. Thaw at room temperature then warm in the toaster oven or microwave for 30-45 seconds on 50% power.

Nutrition