The Cutest, Fluffiest Mini Muffins

By Sugar Spun Run · 35 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Line 15 wells of a 24-count mini muffin tin with paper liners, alternating wells, and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. In a medium bowl or large measuring cup, whisk the sour cream, melted butter, egg and vanilla until well combined; slight butter separation is fine.
4. Add the wet mixture to the dry and fold gently with a spatula. The batter will be stiff. When about half combined, add the chocolate chips and stir until no flour streaks remain.
5. Scoop 1½ tablespoons of batter into each prepared well.
6. Bake on the centre rack at 375°F (190°C) for 12-13 minutes, until lightly golden and a toothpick inserted in the centre comes out clean or with a few moist crumbs.
7. Cool in the pan for 5 minutes, then remove carefully before baking the second batch.

Summarized from Sugar Spun Run's video. Watch it for the details.

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