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Mini Chocolate Chip Muffins

A plate of Mini Chocolate Chip Muffins, with one muffin cut open to reveal its soft, fluffy texture and chocolate chips inside.
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These bakery-style Mini Chocolate Chip Muffins are soft, buttery, and perfectly portioned for on-the-go snacking or meal prep. With a tall rise, crisp top, and melty chocolate chips in every bite, they’re better than store-bought and ready in under 40 minutes.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup whole milk (room temperature)
  • 2 eggs (room temperature)
  • 1/4 cup vegetable oil (or canola oil)
  • 2 tablespoons unsalted butter (melted and slightly cooled)
  • 2 teaspoons vanilla extract
  • 1 cup mini semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat oven to 425°F and center oven rack. Grease a 24-cavity mini muffin pan or line with paper liners.
  2. In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
  3. In a large bowl, beat together milk, eggs, oil, melted butter, and vanilla extract.
  4. Fold the dry ingredients into the wet ingredients until just combined.
  5. Fold in mini chocolate chips until evenly distributed. Let batter rest for 15 minutes.
  6. Fill muffin cavities to the top using a spoon or piping bag.
  7. Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 8–10 minutes.
  8. Remove from oven and let cool for 5 minutes in pan, then transfer to wire rack to cool completely.

Notes

  • Let batter rest 15 minutes before baking for taller muffins.
  • Use room temperature eggs and milk for better texture.
  • Don’t overmix the batter to avoid dense muffins.
  • Mini chocolate chips are preferred to prevent sinking.
  • Muffins freeze well up to 3 months in an airtight bag.

Nutrition

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