Mini Chocolate Chip Muffins
Mini Chocolate Chip Muffins are bite sized, rich and delicious snacks that are perfect for lunch on the go, as a kid friendly reward or a fresh made treat everyone will enjoy.
Servings: 32
Calories:
Equipment
- Mini Muffin Tin
Ingredients
- 1 ½ cups flour 215 grams
- 1 cup mini semi-sweet chocolate chips
- ¾ cup sour cream (full fat) room temperature
- ½ cup granulated sugar
- ¼ cup vegetable or canola oil melted unsalted butter
- 2 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs room temperature
Instructions
- Preheat the oven to 375°F. Coat the muffin tins with cooking flour spray.
- In a bowl: add flour, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
- Combine wet and dry ingredients together. Mix until well combined. Add mini chocolate chips and fold with spatula.
- Fill each tin to ⅔ full of batter. Bake for 12 minutes. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.