These chocolate chip muffins are a delicious, pop-in-your-mouth treat. They are sweet and fluffy with a tender crumb. If you've ever had Entenmann's Little Bites Muffins, this is a good copycat recipe. It's less expensive and uses real ingredients.
Course Breakfast, Dessert
Cuisine American
Keyword mini chocolate chip muffin recipe, mini chocolate chip muffins, mini chocolate chip muffins recipe, recipe for mini chocolate chip muffins
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 30muffins
Equipment
Bowl to make buttermilk
Small bowl to melt butter
Mini muffin tin
Mini paper liners
Large bowl
Medium bowl
Measuring cups and spoons
Mixing spoon and/or whisk
Spoon or scooper to scoop batter
Toothpick to test for doneness
Cooling racks
Ingredients
2cupsall-purpose flour
¾cupgranulated sugar
3teaspoonsbaking powder
1cupbuttermilkor 1 cup whole milk and 1 teaspoon white vinegar or lemon juice
2large eggs room temperature
1stick salted butter
1 ½cupschocolate chips milk chocolate, dark, semi-sweet, or combo
Instructions
(Skip if using buttermilk.) Combine whole milk and white vinegar (or lemon juice) in small bowl. Set aside.
Preheat oven to 350ºF.
Melt butter in small microwaveable bowl. Set aside to cool.
Line mini muffin tin with liners or generously grease non-stick muffin pan.
Add flour and baking powder in large bowl. Combine, and set aside.
In a medium bowl, whisk eggs, melted butter, sugar, and buttermilk.
Slowly pour liquid mixture into the flour mixture. Combine; don’t over mix.
Fold in all the chocolate chips except for ¼ cup of them (to top the batter later).
Fill muffin tins until they are ¾ of the way filled.
Sprinkle a few chocolate chips on top of each.
Set muffin tin in preheated oven for 15 - 20 minutes. Turn oven light on to check to see if the tops are baked. After around 15 - 18 minutes, remove from oven and insert toothpick to check for doneness. Return to oven if not finished baking.
Leave in tin for 5 minutes, and then transfer to a cooling rack.
Fill remaining batter in muffin tin and repeat until all batter is used.
Notes
Can substitute unsalted butter and add ⅛ teaspoon salt.
You can use milk chocolate, dark chocolate, and/or semi-sweet chocolate chips... regular size or mini... or any combination. If you have mini chips, I would sprinkle them on top instead of using larger chips if possible.
Combine ingredients but don't overmix them. You can whisk the eggs by hand with a whisk or with a whisk attachment but mix the rest of the batter by hand instead of with a mixer.
For best results, bake batter right after making it. Don't make it in advance. You are better off making the muffins in advance and freezing them if you want to make them ahead of time.
To store:
Be sure muffins are completely cooled before storing.
Store in airtight container or plastic bags for 3 days on the counter or up to 3 months in the freezer.