I love yummy muffins, even better than doughnuts <gasp>! Chocolate Chip Muffins are one of my favorite kinds of muffins and I often get them when I go to Dunkin’. When we had our Young Living Essential Oils retreat last month I brought the muffins from this chocolate chip muffin recipe and a fruit tray with my fruit dip for our Saturday morning session. They were a huge hit! We even nibbled on them during the afternoon session too.
These muffins are super easy to make, as long as you have a mini-muffin pan. I use this one all the time. It’s the perfect size and easy to clean when you are done baking.
My mini chocolate chip muffins are so moist you don’t even need to spread butter on them. This is a plus since they are so small. practically bite size. They are great for kid’s snacks too.
This easy mini chocolate chip muffin recipe requires pantry staples-flour, sugar, salt baking powder, milk, vegetable oil, an egg, sugar, and brown sugar. The only non-staple for me is the mini semi sweet chocolate chips. I usually have the regular size on hand but not the mini chips. To make this recipe even easier I use a small cookie scoop to portion out the dough.
This easy mini chocolate chip muffin recipe makes 48 muffins. They are perfect on a brunch menu, to be shared at a meeting, or as a snack for the kids.
- 2 cups flour
- 1/2 cup sugar
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/2 cup canola oil
- 1 cup milk
- 1 large egg
- 1 cup mini semi sweet chocolate chips
- 3 TBS sugar
- 2 TBS brown sugar
Preheat oven to 400° F.
Spray muffin tin with non-stick spray and set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
In a small bowl whisk the canola oil, milk, and egg until well combined.
Add the wet ingredients to the dry ingredients and stir until combined.
Fold in the chocolate chips. Fill each muffin tin 2/3 of the way full with batter.
In another small bowl, mix together the 2 sugars for the topping.
Sprinkle the sugar mixture on top of the muffins.
Bake for about 10 minutes. The muffins should be golden and a toothpick should come out clean.
Allow to cool for 15 minutes in the pan before removing to a cooling rack to completely cool.
If you only have 1 pan you will now need to spray it again with non-stick spray. Then portion out the batter and sprinkle the sugar on top and bake for an additional 10 minutes.
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!