Mini Chocolate Chip Muffins

By Sally's Baking Recipes · 35 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Prepare a 24-cup mini muffin pan with nonstick spray or mini liners (lightly spray the liners). The batter makes about 32 muffins, so use a second pan or bake in batches, keeping leftover batter at room temperature.
2. Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
3. In a large bowl, whisk the yogurt, melted butter or oil and sugar. Add the egg and vanilla and whisk until combined. Then whisk in the milk.
4. Add the dry ingredients to the wet and fold just until combined; do not overmix. Gently fold in the mini chocolate chips. The batter will be thick, and a few small lumps are fine.
5. Spoon the batter into the muffin cups, filling each about three-quarters full.
6. Bake 10–12 minutes, until a toothpick inserted in the center comes out clean. The tops will still look pale. Do not overbake.
7. Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely.
8. Store leftovers covered at room temperature for up to 5 days, or refrigerated for up to 1 week. Microwave cold muffins for a few seconds before eating to soften them.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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