Mini Chocolate Chip Muffins

Clair Devis

Mini Chocolate Chip Muffins

No ratings yet

These rich, cocoa-infused Mini Chocolate Chip Muffins are a quick and delicious breakfast option, perfect for busy mornings and loved by kids and adults alike.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

For the Muffins

1 cup all-purpose flour the base that makes these light and fluffy
½ cup unsweetened cocoa powder because chocolate should always be a star
½ tsp baking soda a little lift for our muffins
¼ tsp salt brings out all those yummy flavors
½ cup sugar sweetness that balances the cocoa
¼ cup vegetable oil keeps things moist and dreamy
1 cup milk creamy goodness to combine it all
1 large egg egg helps everything stick together and rise
½ cup mini chocolate chips because, really, more chocolate is always a win

Method

Preparation

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.
In another bowl, whisk together the sugar, vegetable oil, milk, and egg until smooth and creamy.
Pour the wet mixture into the dry ingredients and gently fold them together.
Scoop your batter into the muffin cups, filling them about two-thirds full.
Bake for 12-15 minutes, or until a toothpick comes out clean.
Let them cool for a few minutes before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 120mgFiber: 1gSugar: 8g

Notes

These muffins are freezer-friendly. You can keep them in an airtight container in the fridge for about a week, or freeze them for up to three months. Reheat in the microwave for about 15-20 seconds.

Tried this recipe?

Let us know how it was!