Chocolate Chip Mini Muffins
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I don’t know about your kids, but mine LOVE snacks. Especially ones that they can grab and go anytime. But I personally, like knowing what’s in the snacks and treats my kids eat. These Chocolate Chip Mini Muffins are my nod to those ones you see in the store. You know which ones I’m talking about. The ones with “chocolate” chips, and tons of other stuff I can’t necessarily pronounce.
Well, this Chocolate Chip Mini Muffin recipe is not only even better in flavor, but you can pronounce all of the ingredients! These muffins are a huge favorite with ALL of my kids. Even the pickiest ones. I like to make a good amount on Sunday and have them on hand for the week so they can grab a bag for breakfast, part of their lunch, or even as part of their afternoon snack!
I know you and your family will love them too. Bonus! These are freezer-friendly. Get all the details on that in my Storage Details section.
RECIPE DETAILS
GETTING STARTED
- Start by preheating the oven to 400°F.
- While the oven preheats. Start prepping the muffins by whisking together the sugars, butter, vanilla, molasses, milk & egg(s) and mix until combined
- Then you’ll sift in flour and baking powder and fold until completely combined.
- Gently fold in the mini semisweet chocolate chips.
- Fill a greased mini muffin tin, I like to use a 1/2 Tablespoon cookie scoop, then bake for about 10-15 minutes.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
PACKAGING THE MUFFINS FOR SNACKING
- Take them out of the pan immediately
- let them cool on a cooling rack then store them:
- All together in an airtight container
- Groups of 3 (three) in food-safe snack bags for an easy-to-grab snack
STORAGE DETAILS
I created this recipe to be something you make for the week (or maybe longer). Read further down to see which methods will last how long.
- Store muffins in food-safe snack bags for up to 5 days
- Store muffins in the freezer for up to 3 months.
- to freeze them, lay them in a single layer on the silicone-lined baking sheet until frozen.
- Once frozen, store in a freezer-safe bag.
- When ready to eat, they can be thawed individually or all at room temperature, then stored in small snack-size bags for an easy grab-and-go snack.
DID YOU MAKE THIS MINI MUFFIN RECIPE?
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MORE RECIPES YOU CAN’T MISS
Chocolate Chip Mini Muffins
These Chocolate Chip Mini Muffins are moist and tender and taste better than anything you can buy in stores. They are seriously delicious and a must-have in your home. I also provide bonus details on how to bag them for an easy grab-ahead snack.
- Total Time: 25
- Yield: 30 mini muffins 1x
Ingredients
- 1/4 cup brown sugar
- 1/4 cup cane sugar
- 4 Tablespoon unsalted butter (melted and cooled)
- 1 Tablespoon vanilla extract
- 1 teaspoon molasses
- 1 large egg (beaten)
- 1 cup 1% (Lowfat) Milk
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon sea salt
- 1 cup mini semisweet chocolate chips
Instructions
- Preheat the oven to 400°F
- Whisk together the cane sugar, brown sugar, unsalted butter, vanilla extract, molasses, 1% (low fat) milk and egg until combined
- Using a fine mesh strainer, sift in all-purpose flour and baking powder, then fold together until completely combined.
- Add and gently fold in mini semisweet chocolate chips.
- Fill a greased mini muffin pan full, I use a half Tablespoon cookie scoop
- Bake for about 10-25 minutes
- Let them cool on a cooling rack.
- Enjoy immediately or see notes for storage details.
Equipment
Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt – Vanilla White
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Wildone Stainless Steel Cookie Pan with Baking Mat, Size 16 x 12 x 1 Inch
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Storage Details
- Store muffins in food-safe snack bags for up to 5 days
- Store muffins in the freezer for up to 3 months.
- to freeze them, lay them in a single layer on the silicone-lined baking sheet until frozen.
- Once frozen, store in a freezer-safe bag.
- When ready to eat, they can be thawed individually or all at room temperature, then stored in small snack-size bags for an easy grab-and-go snack.
- Prep Time: 15
- Cook Time: 10
- Category: Snack
- Method: Baking
- Cuisine: American
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