Chocolate Chip Mini Muffins

For extra moist muffins, don’t overbake them. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven: Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners or grease the pan.

Step 2

Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 3

Mix wet ingredients: In a separate bowl, whisk the buttermilk, oil, egg, and vanilla until smooth.

Step 4

Combine wet and dry: Gradually pour the wet ingredients into the dry ingredients. Mix gently until just combined (don’t overmix).

Step 5

Add chocolate chips: Fold in the mini chocolate chips, reserving a few to sprinkle on top.

Step 6

Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.

Step 7

Bake: Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8

Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.