Chocolate Mini Muffins

For an extra moist texture, add 2 tablespoons of sour cream or yogurt to the wet ingredients. These muffins freeze well. Store them in an airtight container in the freezer for up to 2 months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F (175°C). Line a mini muffin tin with liners or grease it lightly.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

In another bowl, whisk together the sugar, oil, milk, egg, and vanilla extract until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the mini chocolate chips.

Step 5

Fill each muffin cup about 3/4 full with the batter. If desired, sprinkle extra mini chocolate chips on top.

Step 6

Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.