Mini Chocolate Chip Muffins
Soft, tender and sweet, this recipe for Mini Chocolate Chip Muffins is perfect for a lunch box or an after school treat!
Servings: 18 Servings
Ingredients
- 1/2 cup sugar
- 4 tablespoons butter
- 1 large egg
- 1/2 cup 2% milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup miniature semisweet chocolate chips
Instructions
- Preheat oven to 375F.
- Line a mini-muffin-tin with paper liners or grease with cooking spray. Set aside.
- In a large bowl, cream sugar and butter until light and fluffy.
- Beat in egg, first, then beat in milk and vanilla.
- In a mixing bowl whisk together the flour, baking soda, baking powder and salt; add to creamed mixture just until combined.
- Fold in chocolate chips.
- Spoon about 1 tablespoon of batter into each mini-muffin cup.
- Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 5 minutes; remove from muffin tin and transfer to wire racks.
- Serve warm or cold.
Notes
Yields about 3 dozen.
Nutrition
Serving: 2muffins | Calories: 127kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 92mg | Potassium: 80mg | Sugar: 9g | Vitamin A: 100IU | Calcium: 21mg | Iron: 0.9mg
