Introduction
Mini Chocolate Chip Muffins are the perfect bite-sized solution for breakfast, snacking, or satisfying a quick dessert craving. Unlike their larger counterparts, these tiny treats bake quickly and offer excellent portion control, making them ideal for school lunchboxes or morning coffee breaks. This recipe delivers a perfectly moist, tender crumb loaded with classic chocolate flavor. While the muffin itself is a staple of American and British baking, the mini version gained popularity for its convenience and irresistible pop-ability.
Ingredients
- 1 ½ cups (180g) All-Purpose Flour
- ¾ cup (150g) Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 large Egg
- ½ cup (120ml) Milk (whole or 2%)
- ⅓ cup (80ml) Neutral Oil (like canola or vegetable oil) or melted Butter
- 1 teaspoon Vanilla Extract
- ½ cup (85g) Mini Chocolate Chips (plus extra for topping)
Step-by-step Preparation
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a 24-cup mini muffin tin with paper liners or grease thoroughly with non-stick spray. The initial high temperature is crucial for achieving that classic domed muffin top.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Whisking ensures the leavening agent is evenly distributed, preventing dense spots.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg until slightly frothy. Add the milk, oil (or melted butter), and vanilla extract. Mix until just combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Using a rubber spatula or wooden spoon, mix gently until the ingredients are *just* combined. The batter should still have a few streaks of flour; overmixing develops gluten and results in tough muffins.
- Fold in Chocolate: Gently fold in the mini chocolate chips.
- Fill and Bake: Using a small spoon or a mini ice cream scoop, fill each muffin liner about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin for visual appeal.
- Bake Time: Bake for 10 to 14 minutes. The muffins are done when the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
These figures are estimates based on 24 servings (one mini muffin equals one serving). Each Mini Chocolate Chip Muffin typically contains approximately 100-120 calories, 4-5g of fat, and 15-18g of carbohydrates. While they are a treat, the use of quality ingredients like milk and eggs provides small amounts of essential protein and calcium. The portion-controlled size is the primary health benefit, allowing for indulgence without excess.
Storage
Store cooled mini muffins in an airtight container at room temperature for up to 3 days. To extend their freshness, you can freeze them for up to 3 months. To freeze, place the cooled muffins in a freezer-safe bag, ensuring all air is removed. To reheat, simply microwave frozen muffins for 15-20 seconds, or thaw them overnight at room temperature.
Conclusion
These Mini Chocolate Chip Muffins are best served slightly warm, perhaps alongside a glass of milk or a strong cup of coffee. For a fun variation, try swapping out the mini chocolate chips for white chocolate chips and dried cranberries, or add a pinch of cinnamon to the dry ingredients for a warmer flavor profile. They are perfect for preparing ahead of time and are guaranteed to be a hit with both kids and adults.