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 and butter or grease muffin pan. Set aside.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, add sugar, eggs, milk, butter, and vanilla extract. Mix until fully combined. Add wet mixture to dry mixture and stir until just combined. Last, add chocolate chips and stir to combine.
Fill mini muffin tins halfway with batter. Optionally, sprinkle tops of muffins with turbinado sugar. Bake for 12-14 minutes, or until a toothpick inserted in the middle comes out clean (or with crumbs, not batter).
Allow pan to cool for 2-3 minutes before removing muffins. Store cooled muffins in a sealed container.
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.