Easy Chocolate Chip Mini Muffins
Soft, buttery mini chocolate chip muffins that come together in one bowl—no mixer needed. Perfect for quick breakfasts, lunchboxes, or bite-size treats.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- nonstick cooking spray for the pan
- 1.25 cup all-purpose flour
- 1.5 teaspoon baking powder
- 0.5 teaspoon fine salt
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 large egg
- 0.75 cup whole milk room temperature
- 0.33 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.75 cup mini chocolate chips
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan or line with mini paper liners.
- In a large bowl, whisk flour, baking powder, and salt until combined.
- Add granulated sugar and brown sugar to the bowl and whisk to break up any lumps.
- In a separate bowl or measuring cup, whisk egg, milk, oil, and vanilla until smooth.
- Pour wet ingredients into the dry ingredients and stir gently with a spatula just until no dry streaks remain. Do not overmix.
- Fold in the mini chocolate chips.
- Divide batter evenly among muffin cups, filling each about 0.75 full.
- Bake for 10 to 12 minutes, or until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For taller, bakery-style tops, let the batter rest for 10 minutes before baking. You can substitute melted unsalted butter for the oil for a richer flavor.