Ingredients
Scale
- ¼ cup brown sugar
- ¼ 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