Need a recipe for a quick on-the-go breakfast or after school snack for the kiddos (or maybe even for YOU)?

These Mini Chocolate Chip Muffins are the best!!! I make these muffins almost weekly for my family because they absolutely love them (even my picky Husband)!!

Our girls are in Soccer and Softball so these little cuties come in handy for mornings we are in a rush especially the early morning games or even after the games and the kids are HANGRY! Life savers I am telling ya!

I also love that they are MINI so you won’t feel guilty by just having one (or two).

I really like using the mini chocolate chips in this recipe although using regular size is just prefect to. Just a preference of mine. I also love using Ghirardelli Milk Chocolate Chips. No joke the best chocolate chips ever! I mean maybe I am wrong and if so let me know so I can try what you think are the best chocolate chips out there!

I also heard from a friend that heating them up and then cutting them in half an adding a little bit of butter makes them even that much better. I have not tried that myself yet but you will have to try that yourself and let me know how good or maybe not so good that is. If you were to do that I would recommend ghee butter because that butter has a very nutty flavor and I think it would match perfectly with these mini chocolate chip muffins.

How To Make Mini Chocolate Chip Muffins

First, gather all your ingredients.

2 & 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
1 cup milk (whole or buttermilk is preferred)
1 tablespoon pure vanilla extract
1 & 1/2 cups chocolate chips (I prefer mini chocolate chips)
Non-stick cooking spray or mini cupcake liners

Next, preheat oven to 375°F degrees. Spray a 24 mini muffin tray with non-stick cooking spray or line with mini paper liners.

In a large bowl toss together the flour, baking powder, baking soda, salt, and chocolate chips. Set aside.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, whisk together the melted butter, sugar, eggs, milk, and vanilla.

Slowly add to the dry ingredients to the wet ingredients. Gently fold together until JUST combined.

Divide the batter into the 24 mini muffin cups and bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean. Do not over bake or the muffins will be dry.

Let cool for about 5 to 10 minutes and enjoy warm.

Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.

Tips & Tricks

You can substitute the buttermilk with any kind of milk. Even non-dairy milk like almond or rice milk works. Simply mix it with 1 tablespoon of white vinegar or lemon juice to make 1 cup.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 48 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 24 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

How To Make Regular Sized Muffins:

Spray a regular 12-muffin cup tray with non-stick cooking spray or line with paper liners.

Divide batter evenly and bake at 425°F degrees for 5 minutes.

Then reduce the oven temperature to 375°F degrees and continue to bake for another 12 to 15 minutes or until a toothpick inserted into the center comes out clean.

How To Make Homemade Buttermilk

All you need is whole or 2-percent milk and fresh lemon juice or white distilled vinegar.

Pour the milk into a liquid measuring cup.
For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes.
The acid will curdle the milk slightly.
Use the thickened milk — curds and all — just as you would buttermilk in your recipe.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Mini Chocolate Chip Muffins

By: Tammie

March 26, 2019
42
30 min
Print this

Ingredients

2 & 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
1 cup milk (whole or buttermilk is preferred)
1 tablespoon pure vanilla extract
1 & 1/2 cups chocolate chips
Non-stick cooking spray or mini cupcake liners

Directions

Step 1: Preheat oven to 375°F degrees. Spray a 24 mini muffin tray with non-stick cooking spray or line with mini paper liners.
Step 2: In a large bowl, toss together the flour, baking powder, baking soda, salt, and chocolate chips. Set aside.
Step 3: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, whisk together the melted butter, sugar, eggs, milk, and vanilla.
Step 4: Slowly add to the dry ingredients to the wet ingredients. Gently fold together until JUST combined.
Step 5: Divide the batter into the 24 mini muffin cups and bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry.
Step 6: Let cool for about 5 to 10 minutes and enjoy warm.
Step 7: Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.
Step 8: FOR REGULAR SIZED MUFFINS: Spray a regular 12-muffin cup tray with non-stick cooking spray or line with paper liners. Divide batter evenly and bake at 425°F degrees for 5 minutes. Then reduce the oven temperature to 375°F degrees and continue to bake for another 12 to 15 minutes or until a toothpick inserted into the center comes out clean.