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chocolate chip muffins on a cooling rack next to a scoop of mini chocolate chips

Chocolate Chip Mini Muffins


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Description

These Chocolate Chip Mini Muffins are moist and tender and taste better than anything you can buy in stores. They are seriously delicious and a must-have in your home. I also provide bonus details on how to bag them for an easy grab-ahead snack.


Ingredients

Units Scale
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 4 Tablespoon butter (melted and cooled)
  • 1 Tablespoon vanilla extract
  • 1 teaspoon molasses
  • 1 large egg (beaten)
  • 1 cup 1% milk
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup mini chocolate chips


Instructions

  1. Preheat the oven to 400°F
  2. Whisk together the sugars, butter, vanilla, molasses, milk and egg until combined
  3. Sift in flour and baking powder, then fold together until completely combined.
  4. Add and gently fold in mini chocolate chips.
  5. Fill a greased mini muffin tin full, I use a ½ Tablespoon cookie scoop
  6. Bake for about 10-25 minutes
  7. Let them cool on a cooling rack.
  8. Enjoy immediately or see notes for storage details.

Notes

Storage Details

  • Store muffins in food-safe snack bags for up to 5 days
  • Store muffins in the freezer for up to 3 months.
    • to freeze them, lay them in a single layer on the silicone-lined baking sheet until frozen.
    • Once frozen, store in a freezer-safe bag.
    • When ready to eat, they can be thawed individually or all at room temperature, then stored in small snack-size bags for an easy grab-and-go snack.

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  • Prep Time: 15
  • Cook Time: 10
  • Category: Snack
  • Method: Baking
  • Cuisine: American
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