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Mini Chocolate Chips Muffins

These Mini Chocolate Chips Muffins are SO DELICIOUS! Soft, fluffy, and loaded with gooey chocolate chips, they’re the perfect treat for any occasion.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Chocolate, Easy, Kid-Friendly
Servings: 12 servings

Ingredients

  • 1 cup whole milk for moisture and richness
  • 1 cup salted butter melted
  • 1 cup sour cream or whole Greek yogurt provides moisture and tanginess
  • 1 large egg binds the ingredients together
  • 1 teaspoon vanilla extract enhances the overall flavor
  • 2 cups all-purpose flour the foundation of the muffins
  • 1 cup granulated white sugar for sweetness
  • 2 teaspoons baking powder helps the muffins rise
  • 1 teaspoon salt balances the sweetness
  • 1 cup miniature chocolate chips divided

Instructions

  • Step 1: Preheat Your Oven
    Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures that your muffins bake evenly and rise perfectly.
  • Step 2: Prepare the Muffin Tin
    Grease your muffin tin or line it with cupcake liners to prevent sticking. This makes for easy removal of the muffins once they are baked.
  • Step 3: Mix Wet Ingredients
    In a large mixing bowl, whisk together the whole milk, melted butter, sour cream (or Greek yogurt), egg, and vanilla extract until well combined. The mixture should be smooth and creamy.
  • Step 4: Combine Dry Ingredients
    In another bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. This helps to aerate the flour and evenly distribute the leavening agent.
  • Step 5: Combine Wet and Dry Mixtures
    Gently fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix; a few lumps are okay. Overmixing can lead to dense muffins.
  • Step 6: Add Chocolate Chips
    Fold in ¾ cup of the miniature chocolate chips into the batter, reserving the remaining ¼ cup for topping.
  • Step 7: Fill Muffin Tin
    Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows enough room for the muffins to rise without overflowing.
  • Step 8: Add Topping
    Sprinkle the reserved chocolate chips on top of each muffin for that extra chocolaty touch.
  • Step 9: Bake
    Place the muffin tin in the preheated oven and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden and slightly springy to the touch.
  • Step 10: Cool and Enjoy
    Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely. Enjoy your Mini Chocolate Chips Muffins warm or at room temperature!

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spoon or spatula
  • Cooling rack

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze muffins in a freezer-safe bag for up to 3 months.
  • Use almond milk or oat milk for a dairy-free version.
  • Substitute coconut oil for butter for a vegan option.
  • Add nuts or dried fruit for extra flavor and texture.