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Chocolate Chip Mini Muffins Recipe

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4 from 2 reviews

These Chocolate Chip Mini Muffins are perfect for a quick breakfast or an after-school treat. Moist and tender, they are packed with gooey mini chocolate chips and have a subtle hint of nutmeg for extra warmth. The recipe is easy to follow, making it a fun baking activity for kids and adults alike.

Ingredients

Dry Ingredients

  • 2¼ cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ teaspoon nutmeg

Wet Ingredients

  • 1 cup whole milk Greek yogurt
  • 2 large eggs
  • ½ cup milk
  • ½ cup cane sugar
  • ½ cup vegetable oil or other neutral oil, plus more for the pan
  • 2 teaspoons vanilla extract

Add-ins

  • ¾ cup mini chocolate chips

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly oil or spray two 24-cup mini muffin tins to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, and nutmeg until evenly combined.
  3. Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, milk, cane sugar, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
  5. Add Chocolate Chips: Fold in the mini chocolate chips carefully to distribute them evenly throughout the batter.
  6. Fill Muffin Tins: Evenly divide the batter among the prepared mini muffin tins, adding about 1 tablespoon of batter into each cup.
  7. Bake: Bake the muffins for 10 to 13 minutes, or until the muffin tops spring back when gently pressed and a toothpick inserted in the center comes out with just a few crumbs attached.
  8. Cool: Let the muffins cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Use a spoon to level the flour for accurate measurement and light texture.
  • Do not overmix the batter to avoid dense muffins.
  • You can substitute vegetable oil with any neutral oil like canola or sunflower oil.
  • Ensure mini chocolate chips for even distribution and bite-sized gooey pockets.
  • If you don’t have Greek yogurt, regular plain yogurt can be used but the texture might be slightly different.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cookedbysarah.com/chocolate-chip-mini-muffins-recipe/