Mini Chocolate Chip Muffins
Serves 24
10 mins prep
15 mins cook
15 mins Resting Time
40 mins total
Loaded with chocolate chips, these soft, bakery style mini muffins are an easy, versatile breakfast or on-the-go snack. This recipe is quick, easy, better than store-bought muffins!
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Set oven to [wprm-temperature value="425" unit="F"] and center oven rack. Grease a 24 count mini muffin pan with non-stick cooking spray.
In a bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, and nutmeg. Set aside.
In a separate large bowl, lightly beat the wet ingredients: milk, eggs, vegetable oil, melted unsalted butter, and vanilla extract.
Add the dry ingredients to the wet ingredients. Fold until almost the dry ingredients have been absorbed.
Add the mini semi-sweet chocolate chips and continue to fold until all of the dry ingredients are absorbed. Allow batter to rest for 15 minutes.
Divide batter equally, filling the cavities to the top.
NOTE: The easiest way to do this is by putting the batter in a large piping bag or gallon bag. Snip off the tip and pipe it into the muffin pan.
Bake for 5 minutes. Reduce heat to [wprm-temperature value="350" unit="F"] and continue to bake for another 8 to 10 minutes, or until done.
NOTE: The muffins should spring back to the touch and be light brown on top and sides.
Let the Mini Chocolate Chip Muffins cool for 5 minutes. Carefully remove them and transfer to a wire rack. Cool completely before enjoying.
