Description
Soft, fluffy, and loaded with melty mini chocolate chips, these mini chocolate chip muffins are the perfect quick treat for breakfast, lunchboxes, or snacking.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup mini chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and grease or line a 24-cup mini muffin tin.
- In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined—do not overmix.
- Fold in the mini chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Notes
Do not overmix the batter to keep the muffins soft and fluffy.
Use mini chocolate chips for better distribution in mini muffins.
You can substitute buttermilk with plain yogurt or sour cream in equal measure.
Freeze muffins for up to 2 months and reheat in the microwave for 10–15 seconds.
Top with coarse sugar before baking for extra crunch and sparkle.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 7g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
