Description
Warm, buttery Chocolate Chip Mini Muffins with a lightly crisp top and melty pockets of chocolate, reminiscent of childhood.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup, packed) light brown sugar
- 10 g (2 tsp) baking powder
- 4 g (3/4 tsp Diamond Crystal / 1/2 tsp Morton’s salt)
- 240 ml (1 cup) whole milk
- 2 large eggs (about 100 g)
- 85 g (6 tbsp) unsalted butter, melted
- 30 ml (2 tbsp) neutral oil
- 5 ml (1 tsp) vanilla extract
- 175 g (1 cup) semi-sweet chocolate chips
Instructions
- Preheat your oven to 180°C (350°F). Grease the mini muffin pan lightly or use paper liners.
- In a medium bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, baking powder, and salt.
- In a separate bowl, whisk together whole milk, eggs, melted butter, neutral oil, and vanilla until smooth.
- Make a well in the dry ingredients and pour in the wet. Gently fold until combined, then fold in chocolate chips.
- Cover the bowl and chill the batter for 10 minutes.
- Use a 1-tablespoon scoop to portion batter into each cup, filling about 2/3 full. Press a few extra chips on top.
- Bake in the preheated oven for 10–12 minutes, or until the tops are golden.
- Let cool in the pan for 3 minutes, then transfer to a cooling rack.
Notes
For a lower-sugar version, reduce granulated sugar to 120 g (2/3 cup).
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg