Mini Chocolate Chip Muffins Recipe
These delightful mini chocolate chip muffins are perfectly tender with a rich sour cream base and just the right amount of sweetness. Ideal for a quick breakfast treat or a snack, these bite-sized muffins combine simple ingredients into a fluffy, moist delight topped optionally with coarse sugar for a nice crunch.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 15 mini muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
Wet Ingredients
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup mini chocolate chips
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and prepare the muffin tin: Preheat your oven to 375°F (190°C). Line 15 wells of a 24-count mini muffin tin with paper liners, alternating wells to allow space. Set aside.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Mix wet ingredients: In a separate bowl or large measuring cup, whisk sour cream, melted butter, egg, and vanilla extract until well combined. The butter may separate slightly, but that’s normal; just mix as best you can.
- Combine wet and dry mixtures: Add the wet mixture into the dry ingredients and gently fold using a spatula. Expect a stiff and dry batter; this is normal. When the ingredients are about half incorporated, fold in the mini chocolate chips. Stir only until the batter is just combined and no flour streaks remain.
- Scoop batter into muffin tin: Using a 1 ½ tablespoon scoop, evenly distribute the batter into the prepared muffin wells.
- Bake the muffins: Place the muffin tin on the center rack of the preheated oven. Bake for 12 to 13 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and remove: Allow the muffins to cool in the pan for 5 minutes before carefully removing them. If making additional batches, repeat the process with remaining batter.
Notes
- Use paper liners for easier removal and to keep the mini muffin tin clean.
- Batter will be stiff and dry; overmixing can make muffins tough, so fold gently.
- Coarse sugar topping is optional but adds a nice crunchy texture to the tops of the muffins.
- You can store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: mini muffins, chocolate chip muffins, sour cream muffins, bite-sized muffins, easy breakfast recipes, quick muffins
Find it online: https://leofoster.com/mini-chocolate-chip-muffins-recipe/
