Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
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.
Course:
Breakfast
Cuisine:
American
Author:
Jeannie
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