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.
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.