These light and fluffy Mini Chocolate Chip Muffins are chock full of chocolatey goodness. If you love chocolate chip treats, you’ll adore these easy, grab-and-go muffins for a quick snack or breakfast!
Prep Time10 minutesminutes
Cook Time14 minutesminutes
Total Time24 minutesminutes
Ingredients
1 ½cupsall-purpose flour
1 ½teaspoonsbaking powder
⅛teaspoonbaking soda
¼teaspoonkosher salt
½teaspoonground cinnamon
5tablespoonsunsalted butter, melted and slightly cooled
2tablespoonsfull fat sour cream or yogurt, room temperature
½cupwhole milk, room temperature
½cupsemi-sweet chocolate chips
¾cupsemi-sweet mini chocolate chips, divided
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Instructions
Preheat oven to 350°F. Prepare a mini muffin tin with muffin wrappers or make sure to grease tins well if not using them.
In a microwave safe bowl, melt the butter in 30 second intervals. Set aside and allow to cool for a few minutes. In a large mixing bowl, add flour, baking powder, baking soda, kosher salt, and ground cinnamon. Whisk together until well combined. Set aside.
In a medium mixing bowl, add cooled melted butter, oil and sugar. Whisk together until well combined. Next, add the egg and vanilla extract and continue to whisk together. Then, add the sour cream and milk and continue whisking together.
Next, pour the wet ingredients into the dry ingredients. Using a stiff spatula or wooden spoon to fold the ingredients together. Careful not to over mix. Typically between 20-25 folds will be great! Fold in regular chocolate chips and ½ cup mini chocolate chips.
Then, using a small cookie scoop or tablespoon fil the mini muffin tins - careful not to overflow. Using the reserved chocolate chips, sprinkle the tops of each muffin with chips.
Bake for 12-14 minutes. Use a toothpick and insert into the center of a muffin to ensure it is fully baked.