why make this recipe
Mini Chocolate Chip Muffins are a delightful treat perfect for any occasion. They are easy to make, deliciously sweet, and packed with chocolate chips. These muffins are great for breakfast, a snack, or even dessert. With their small size, they are perfect for little hands and make sharing easy. Making them at home ensures they’re fresh and made with love!
how to make Mini Chocolate Chip Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup chocolate chips
Directions:
- Preheat the oven to 375°F (190°C) and line a mini muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt until well combined.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with milk, until just combined.
- Gently fold in chocolate chips until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your freshly baked mini chocolate chip muffins with a glass of cold milk or a hot cup of coffee.
how to serve Mini Chocolate Chip Muffins
These mini muffins are best served warm, straight out of the oven. You can also enjoy them at room temperature. They are delicious on their own, but feel free to add a smear of butter or a sprinkle of powdered sugar for an extra treat. Pair them with your favorite beverage for a delightful experience!
how to store Mini Chocolate Chip Muffins
To store your mini chocolate chip muffins, keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer.
tips to make Mini Chocolate Chip Muffins
- Make sure to measure your flour correctly. Too much flour can make the muffins dry.
- Don’t overmix the batter. Mix until just combined to keep the muffins light and fluffy.
- For an extra chocolatey flavor, try using mini chocolate chips or a mix of dark and milk chocolate chips.
- If you want a hint of flavor, add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
variation
You can easily change this recipe by adding different ingredients. Consider adding walnuts or pecans for a crunchy texture. For a fruity twist, mix in some blueberries or banana slices. You can also substitute chocolate chips with white chocolate or butterscotch chips to create new flavor combinations.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour. Keep in mind that the muffins may be denser.
2. How can I make these muffins vegan?
To make these muffins vegan, replace the butter with coconut oil or plant-based butter. Use flax eggs or applesauce instead of eggs, and substitute milk with almond or oat milk.
3. Can I double the recipe?
Absolutely! Just double all the ingredients and use two muffin tins or bake them in batches.
Enjoy baking and sharing your mini chocolate chip muffins!