Chocolate Chip Mini Muffins
A delightful bite-sized treat that perfectly balances the rich sweetness of chocolate with the fluffy tenderness of a classic muffin. Ideal for breakfast, snacks, or a sweet pick-me-up, these mini marvels are a favorite among both kids and adults. Whether served at a morning gathering or savored during a quiet afternoon tea, they promise a burst of chocolatey goodness in every bite.
Ingredients
1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
2 teaspoons vanilla extract 1 teaspoon salt
1 cup milk
2 tablespoons avocado oil
1 egg
1/3 cup of chocolate chips
Directions
- Preheat the oven to 350°F. Lightly grease the mini muffin tin with oil.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Mix well to ensure uniform texture.
- In another bowl, whisk together the milk, avocado oil, vanilla extract, and egg until well combined.
- Begin by adding half of the dry mixture to the liquid ingredients, stirring gently. Incorporate the rest of the dry ingredients, mixing just until combined. Avoid overmixing to ensure fluffy muffins.
- Gently fold in the chocolate chips to the batter. Chocolate adds that irresistible touch!
- Spoon the batter into the prepared muffin tins. Bake in the preheated oven for 10-12 minutes. As the muffins bake, your kitchen will be enveloped in a mouthwatering scent.
Notes
Prepare Ahead: Always preheat your oven before beginning to combine the ingredients. This promotes even baking from the beginning.
Do Not Overmix: When combining the wet and dry ingredients, only mix until mixed. Overmixing might produce tough muffins.
Check Freshness: For the optimum rise, make sure your baking powder is fresh. To test it, add a teaspoon to a cup of hot water. It's still fine if it bubbles up right away.
Little Muffin Pan: Using a little muffin pan ensures consistent cooking as well as the attractive mini size. Don't forget to oil or line the muffin tray with tiny muffin liners for easy removal.
Right Chocolate Chips: For even distribution in these micro-sized delights, use mini chocolate chips or chop ordinary chocolate chips smaller.
Toothpick Test: Insert a toothpick into the center of a muffin to see whether it is done. They're done if it comes out clean or with a few crumbs (but no wet batter).
Cooling Time: Allow the muffins to cool in the pan for about 5 minutes after baking. This makes them easier to get rid of. After that, place them on a wire rack to cool entirely.
Muffin Variations: For an extra layer of taste, add some chopped nuts, dried fruits, or even a dash of cinnamon or vanilla extract.
Storage: If you have leftover muffins, keep them in an airtight container at room temperature for up to 2 days or refrigerate them for up to a week. They can also be frozen for prolonged periods of time.
Nutrition Detail
Nutrition Facts
24 servings per container
Serving size 1/24 of recipe (1 mini muffin)
| Amount Per Serving | ||
|---|---|---|
Calories |
50 |
|
| % Daily Value* | ||
| Total Fat 2 g | 3 % | |
| Saturated Fat 0.5 g | 2 % | |
| Trans Fat O g | ||
| Cholesterol 10 mg | 3 % | |
| Sodium 100 mg | 4 % | |
| Total Carbohydrate 10 mg | 3 % | |
| Dietary Fiber 0.25 g | 0 % | |
| Total Sugars 3.5 g | ||
| includes 3 g Added Sugards | 6 % | |
| Protein 1.5 g | ||
| Vitamin D 0 mcg | 0 % | |
| Calcium 35 mg | 3 % | |
| Iron 0.5 mg | 3 % | |
| Potassium 35 mg | 1 % | |
*The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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