Chocolate chip mini muffins are the perfect on-the-go snack or bite sized dessert. Filled with mini chocolate chips and topped with turbinado sugar, these muffins are made from scratch and come together in a single bowl.
Preheat oven to 350 degrees Fahrenheit and butter or grease mini muffin pan. Set aside.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, add sugar, egg, milk, butter, and vanilla extract. Mix until fully combined. Make a well in the center of your dry ingredients, add your wet ingredients, and stir until just incorporated. Scrape down the sides of the bowl, then add min chocolate chips and stir to combine.
Fill mini muffin tins halfway with batter. Optionally, sprinkle tops of muffins with turbinado sugar. Bake for about 11 to 13 minutes, or until the top of your muffins pop back when pressed down gently (or a toothpick inserted in the middle comes out with crumbs, not wet batter).
Allow pan to cool for 2-3 minutes before removing muffins. Store cooled muffins in a sealed container.
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Notes
This recipe will make 24 mini muffins, or about 8 standard sized muffins. If making standard size muffins, bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
Muffins will keep at room temperature in a sealed container for 3 days.
Baked muffins can be stored in the freezer for up to 3 months, tightly wrapped in foil and stored in a freezer safe container.
Turbinado sugar can be substituted with granulated sugar.