Description
Mini muffins are the perfect after school snack or sweet breakfast treat! This easy recipe makes 30 soft, fluffy, chocolate chip-studded mini muffins in just over 20 minutes.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup (240 g) sour cream
- 1/2 cup (113 g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (170 g) mini chocolate chips
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C) and line 15 wells of a 24-count mini muffin tin with paper liners, alternating wells.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sour cream, melted butter, egg, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and stir with a spatula. Batter will be stiff.
- When the batter is about 50% mixed, add chocolate chips and finish mixing just until combined.
- Scoop batter by 1 1/2 tablespoon-sized portions into prepared muffin wells.
- Sprinkle tops with coarse sugar if using.
- Bake on center rack for 12–13 minutes until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool muffins in the pan for 5 minutes before removing.
- Repeat baking with remaining batter once pan has cooled.
Notes
Batter can rest covered between batches to help the muffin tops rise higher. Alternating wells allows for even baking and taller tops. Store at room temperature for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Bread, Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 121
- Sugar: 9g
- Sodium: 78mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0.1g
- Carbohydrates: 15g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 19mg