Mini Chocolate Chip Muffins
These mini muffins are my take on the packaged muffins that the kids seem to love. These are so much cheaper to make, taste a million times better, and are easy to freeze in little bags for lunches and snacks!
Servings 36 muffins
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups mini chocolate chips
Preheat oven to 350 degrees. Line a muffin tin with paper liners or spray with non-stick spray.
Add the butter, brown sugar, and sugar to a mixing bowl and beat on medium speed until light and fluffy.
Beat in the eggs until well incorporated.
Stir in the sour cream, buttermilk, and vanilla until combined.
Add the flour, baking soda, baking powder, and salt to the bowl and stir by hand until the flour has just disappeared into the batter. Do not overmix or your muffins will be tough.
Gently fold the chocolate chips into the batter with a rubber spatula.
Fill the muffin tins 2/3 full.
Bake for 12-14 minutes or until the tops spring back when lightly pressed.
Cool for 10 minutes in the muffin tin before removing to the counter to cool completely.
If you don't have buttermilk on hand, you can make your own by adding 1/4 cup of 2% or whole milk to a dish along with 1 teaspoon of vinegar or lemon juice. Whisk together and let sit for 5 minutes before adding to your muffin batter.
Swap the chocolate chips for blueberries to make a blueberry version.
Serving: 3muffins | Calories: 111kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg