My kids are obsessed with with the stinkin’ mini muffins you buy at the grocery store that come 4 to a bag. I have to admit, they have been a morning staple in our house far longer than I’d like to admit. I try my best to feed my family pretty healthy but I’ll be honest, I’m far from perfect. I stumbled across a few mini muffin recipes on Pinterest and they all looked so simple! I really couldn’t find one recipe that was exactly what I was looking for so I played around with the ingredients until I got it just right and I think I did it. I know my kids have been tearing them up ever since I made them and my oldest has even claimed that they are the best muffins he’s ever had! So here it is:
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 1 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup mini chocolate chips
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract(optional)
Topping(optional)
- 3 tbsp sugar
- 2 tbsp brown sugar
Instructions
- Heat oven to 400 degrees F.
- In a large mixing bowl, combine dry ingredients - flour, sugar, salt, baking powder.
- Add chocolate chips to dry ingredients and mix.
- In a small bowl, combine wet ingredients - milk, vegetable oil, and egg and mix well.
- Add wet ingredients gradually to the dry mixture and mix until combined. **Batter will be lumpy. Do not over-mix.**
- In a small bowl, combine 3 tbsp sugar and brown sugar for the muffin topping. (Optional)
- Spray mini muffin pan with cooking spray or line with cupcake liners. Fill each mini muffin cup 2/3 full. Sprinkle sugar mixture on top of each muffin.
- Bake at 400 degrees F for 9 – 10 minutes until golden brown or until toothpick inserted comes out clean. **If baking regular sized muffins, bake for 20 -25 minutes. **
