Mini Chocolate Chip Muffins
24 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk (room temperature )
- ¼ cup sour cream
- ¼ cup canola oil (or avocado oil)
- 1 large egg (at room temperature)
- 2 tablespoons butter (melted, salted or unsalted)
- 1 teaspoon pure vanilla extract
- ½ cup mini chocolate chips
Method
- Preheat the oven to 350°F (180°C). Line a mini muffin pan with paper liners and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the milk, sour cream, oil, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Fold in the mini chocolate chips until evenly distributed.
- Divide the batter evenly among the prepared mini muffin cups, filling each about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.