Chocolate Chip Mini Muffins

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5 from 1 vote

A delicious mini muffin full of chocolate chips. The perfect bite sized treat!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast or snack

Cuisine: American

Servings: muffins

Calories: 164kcal

Author: Kelly Stilwell

Equipment

Ingredients

1/2 cup butter
1 cup sugar
2 eggs
2 tsp vanilla
1 cup buttermilk
¼ cup sour cream or nonfat greek yogurt
2 ¼ cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1 cup mini chocolate chips

Instructions

Preheat the oven to 400F.
Either grease the cups for a mini muffin pan with cooking spray or place mini cupcake paper liners in each cup of a mini muffin tin. Set the pan aside.
In a medium bowl, blend together the dry ingredients of flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream together the butter and sugar until fluffy. Stir in the eggs, vanilla.
Add sour cream.
Alternate adding the flour mixture and the buttermilk to the bowl with the butter and sugar mix. Stir until blended and break up any lumps, but do not over-mix.
Fold in the chocolate chips, but hold back a tiny bit to sprinkle on top.
Once the mini chocolate chips are folded in, scoop batter into the prepared mini muffin pan with a rubber spatula.
Sprinkle the top of each muffin tin cup with the remaining chocolate chips. Optional: Sprinkle each muffin with a little coarse sugar.
Bake for 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean and the tops of the muffins are lightly browned.
Cool for 10 minutes in the pan and then transfer to a wire rack. Serve warm or store in an airtight container once fully cooled.

Notes

Test your baking powder if it is old. Did you know that baking powder can lose its potency over time? To test if your baking powder still has the right stuff, mix a teaspoon of baking powder into a few tablespoons of hot water. If the water bubbles and fizzes, it is still active. If not, you should get some fresh baking powder.

You can use plain Greek yogurt instead of sour cream if you prefer.

Don’t over-stir the muffin batter. Over mixing will make your muffins tough. That’s why you should combine the dry ingredients first, so you’re not having to try and mix them together while you’re adding the wet ingredients.

Have extra muffins that you’re not going to get to? Make sure to cool them before storing. You can freeze muffins for up to three months. When you’re ready to have them, thaw them out at room temperature and then serve or microwave for 10 seconds to warm them up.

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