Go Back

Irresistible Mini Chocolate Chip Muffins

Charming little bites of soft, moist cake with melty chocolate chips, perfect for snacks or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter, melted Ensure it is Halal compliant
  • 1 large egg
  • 1 teaspoon vanilla extract
Mix-ins
  • 1/2 cup mini chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by greasing it or lining it with paper liners.
  2. In a medium-sized bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until fully blended.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined; be careful not to overmix—it’s okay if you see a few lumps.
  5. Gently fold in the mini chocolate chips until they are evenly distributed throughout the batter.
  6. Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
Baking
  1. Place the tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once removed from the oven, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for about a week or freeze for up to a month.