Mini Chocolate Chip Muffins
Mini Chocolate Chip Muffins are the perfect quick breakfast for a busy morning. They are soft, sweet, and delicious - the perfect size for a grab-and-go breakfast on the way to school or work.
Ingredients
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup butter softened to room temperature
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup milk I use Almond milk or 1 % milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- 1 ½ tablespoon ground flaxseed optional
- 1 1/3 cups mini chocolate chips
Instructions
- In a large bowl, beat the butter and sugar until light and fluffy.¾ cup light brown sugar, ¼ cup granulated sugar, ½ cup butter
- Add in the eggs and beat after adding in each egg.2 eggs
- Beat in the milk and vanilla.1 teaspoon vanilla extract, 1 cup milk
- In a medium size bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Also add in the ground flaxseed if using it.2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ¾ teaspoon ground cinnamon, 1 ½ tablespoon ground flaxseed
- Slowly add the dry ingredients to the wet ingredients and mix until combined, scraping down the sides of the bowl if necessary.
- Mix in the chocolate chips just until they are combined into the muffin batter.1 1/3 cups mini chocolate chips
- Using a tablespoon, spoon muffin batter into paper lined or greased mini-muffin cups.
- Bake at 375℉ for 12-14 minutes.
- Cool slightly before removing them from the pan.
Notes
Adapted from The Taste of Home