Irresistible Chocolate Chip Mini Muffins: The Perfect Sweet Snack
Perfect for snack time or a sweet treat, these bite-sized chocolate chip mini muffins are sure to be a hit with kids and adults alike.
Welcome to the world of mini marvels, where the aroma of freshly baked goodies wafts through the air and every bite is a little piece of heaven.
Today, I’m sharing a recipe that’s close to my heart: a chocolate chip mini muffin recipe that’s not just good, but “hide-them-from-the-family-so-you-can-have-them-all” good.
Imagine it’s a morning where the sun is shining, the birds are singing, and you, my friend, are about to create some magic.
Enter these choc chip mini muffins – so good they rival the famous Little Bites in their deliciousness. These aren’t just treats; they’re tiny treasures of chocolatey goodness that will make you feel like a baking wizard.
What sets these muffins apart? They strike that perfect balance between the tender, moist crumb and the rich, gooey chocolate chips.
And let’s be honest, who can resist the charm of anything mini? There’s something about these bite-sized delights that just makes them more irresistible.
They’re the perfect companion for your morning coffee, a sweet surprise in a lunchbox, or that little reward at the end of a long day.
So, gather your ingredients, roll up your sleeves, and let’s get baking! These chocolate chip mini muffins are waiting to make their grand entrance into your life and leave a mark of deliciousness.
Stay tuned, as we’re about to create something that’s not just good, but “let’s-make-a-second-batch” good!
To make these choc chip mini muffins, here’s what you’re going to need.
Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- 1/2 cup milk
- 1/3 cup coconut oil
- 1 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
A small ladle or ice cream scoop works well for transferring the batter into the muffin cups without making a mess.
Once completely cooled, place in an airtight container for up to three days at room temperature. You can store in the refrigerator in an airtight container for up to five days.
These muffins freeze well too. Pop them in the freezer in a freezer bag for up to three months. Throw them in the microwave in 30 second intervals when ready to eat.
Get the printable recipe for this treat below:
Choc Chip Mini Muffins
Equipment
- Mini cupcake pan
Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 egg(s)
- 1/2 cup milk
- 1/3 cup coconut oil
- 1 1/2 teaspoon pure vanilla extract
- 1/2 cup milk chocolate chips
Instructions
- In a medium-sized bowl, combine the flour, salt, and baking soda. Whisk together to fully combine.
- Mix the sugar, egg, milk, coconut oil, and vanilla extract in a separate bowl until combined. Carefully add the dry ingredients and mix until smooth, being careful not to over-mix.
- Fold in the chocolate chips until fully combined.
- Preheat your oven to 375 F. Prepare a mini muffin pan by spraying with non stick spray.
- Carefully scoop the muffin mixture into the pan, about 2/3 full. Place in the oven, and bake for 10-12 minutes or until a toothpick comes out clean.
- Remove from the oven, and let the muffins cool for about 5 minutes. Transfer muffins to a wire cooling rack to cool the rest of the way.
Nutrition
If you enjoyed these muffins, I’d love for you to let me know in the comments! I’d also love for you to check out these other muffin and bread recipes.
