Soft, tender and sweet, this recipe for Mini Chocolate Chip Muffins is perfect for a lunch box or an after school treat!
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.
Yields about 3 dozen.