Ingredients
Equipment
Method
- Preheat oven to 350 degrees.
- In bowl, mix together dry ingredients - flour, baking powder, salt, and sugars
- In a separate bowl mix together wet ingredients - milk, melted butter, egg, and vanilla
- Add wet ingredients to the dry ingredients and mix until combined. Do not overmix.
- Fold in mini chocolate chips.
- Scoop into lightly greased mini muffin pan filling each cup ¾ full.
- Bake in preheated oven for 10 - 12 minutes. Tops will spring back when lightly pressed.
- Cool briefly in muffin pan before transferring muffins to wire rack to cool completely.
Notes
- Mini chocolate chips work best for this recipe because they distribute evenly through the small muffins.
- Be careful not to overmix the batter. Stir just until the dry ingredients are combined with the wet ingredients. A few small lumps are fine.
- Fill the mini muffin cups about 2/3 to 3/4 full.
- Start checking the muffins around 10 minutes. Mini muffins bake quickly and can dry out if overbaked. The muffins are done when the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool completely before storing or freezing.
- To freeze, place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or pack frozen muffins in a lunchbox so they thaw by snack time.