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!
4 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.
0 In a bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, and nutmeg. Set aside.
1 In a separate large bowl, lightly beat the wet ingredients: milk, eggs, vegetable oil, melted unsalted butter, and vanilla extract.
2 Add the dry ingredients to the wet ingredients. Fold until almost the dry ingredients have been absorbed.
8 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.
5 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.
6 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.
7 Let the Mini Chocolate Chip Muffins cool for 5 minutes. Carefully remove them and transfer to a wire rack. Cool completely before enjoying.
