Description
Deliciously soft and fluffy mini chocolate chip muffins, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, melted butter, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the mini chocolate chips.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a healthier option, you can substitute whole wheat flour for all-purpose flour.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 2 months; just thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg