Mini Chocolate Chip Muffins
Serves 4815 mins prep11 mins cook
These soft & moist mini chocolate chip muffins are the perfect bite-sized treat! Keep a bag in the freezer for a quick breakfast or snack on the go!
0 servings
What you need

cup granulated sugar

cup sour cream
extra large egg

tsp vanilla extract

tsp almond extract
tsp baking powder

tsp baking soda

tsp salt

cup all purpose flour

cup mini chocolate chips
Instructions
0 Preheat oven to 350℉. 1 In a large mixing bowl, use an electric mixer to cream unsalted butter [adjustable](½ cup, i.e. 1 stick) and granulated sugar (1 cup)[/adjustable] for 2 minutes until light and fluffy. 2 Add sour cream [adjustable](½ cup), eggs (2 large), vanilla extract (2 teaspoons), and almond extract (¼ teaspoon)[/adjustable] and mix until just combined. 3 Add baking powder ([adjustable]1 ½ teaspoons), baking soda (¼ teaspoon), and salt (½ teaspoon)[/adjustable] and mix until combined. 4 Slowly add all-purpose flour [adjustable](1 ¾ cups)[/adjustable] and mix until just combined. The mixture will be thick. 5 Gently fold in mini chocolate chips [adjustable](1 cup)[/adjustable] with a spatula. 6 Line a mini muffin tin with mini paper cupcake liners. 7 Use a 1-tablespoon cookie scoop to scoop batter into each one. Even though the dough is thick and will stay in “mounds” when scooped, you do not need to spread it to be flat as it will melt down in the oven. 12 Press extra mini chocolate chips on the top of each muffin, if desired. 9 Bake at 350ºF for 11-12 minutes, or until centers are domed and no longer look wet in the center. Place on a wire rack to cool. 10 Allow to cool before removing from the wrapper (if you try to unwrap them while they’re hot, they will likely stick). 11 Store in an airtight container for 3-4 days or freeze up to 1-2 months.View original recipe

