Mini Chocolate Chip Muffins Food

DOUBLE CHOCOLATE MINI MUFFINS

Steps:

• Heat oven to 400°F. Place mini paper baking cup in each of 24 mini muffin cups.
• In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt with whisk. In small bowl, mix buttermilk, oil, vanilla and egg with whisk. Add buttermilk mixture and chocolate chips to flour mixture, stirring gently until blended. Divide batter evenly among muffin cups, filling full.
• Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 10 minutes.

CHOCOLATE CHIP MINI-MUFFINS

Steps:

• In a large bowl, cream sugar and shortening until fluffy. Add egg, milk and vanilla; mix well. Combine dry ingredients. Gradually add to creamed mixture; mix well. Fold in chocolate chips.
• Spoon about 1 tablespoon batter into each greased mini muffin cup.
• Bake at 375º for 10-13 minutes or until muffins test done by inserting a toothpick in center of muffin.
• Cool in pan about 10 minutes before removing.

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit and butter or grease mini muffin pan. Set aside.
• In a large bowl, whisk together flour, baking powder, and salt. Set aside.
• In a separate bowl, add sugar, eggs, milk, butter, and vanilla extract. Mix until fully combined. Make a well in the center of your dry ingredients, add your wet ingredients, and stir until just incorporated. Scrape down the sides of the bowl, then add min chocolate chips and stir to combine.
• Fill mini muffin tins halfway with batter. Optionally, sprinkle tops of muffins with turbinado sugar. Bake for 12-14 minutes, or until a toothpick inserted in the middle comes out clean (or with crumbs, not batter).
• Allow pan to cool for 2-3 minutes before removing muffins. Store cooled muffins in a sealed container.

BANANA MUFFINS WITH MINI CHOCOLATE CHIPS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in the chocolate chips. , Fill greased muffin cups two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CHOCOLATE CHIP MINI MUFFINS

Steps:

• In a large bowl, cream sugar and shortening until light and fluffy. Beat in egg, then milk and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture just until combined. Fold in chocolate chips. , Spoon about 1 tablespoon of batter into each greased or paper-lined mini-muffin cup. Bake at 375° until a toothpick inserted in the center comes out clean, 10-13 minutes. Cool in pans for 5 minutes before removing to wire racks. Serve warm.

MINI CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees. Spray the inside of a mini-muffin tin with cooking spray. Set aside.
• In large bowl, combine flour, sugar, salt, baking powder. Whisk together until combined and no clumps remain.
• In a separate small bowl, mix oil, egg, vanilla extract, and milk. Whisk together.
• Pour the wet ingredients into the dry. Using a rubber spatula, very gently fold the ingredients together. Fold in the chocolate chips. You want to mix only until there are no flour pockets in the batter.
• Spoon batter into muffin tins. Fill each muffin cup about 3/4 full (slightly less). Try not to overfill or else the muffin will spill over the sides while baking and you won't get that nice dome shape at the top.
• Bake for 10-12 minutes. Let cool in muffin tin for a couple of minutes and then move to a rack to cool completely.
• Put extras in a Ziploc bag or keep covered on a plate. These tend to dry out if left out uncovered.

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 425 degrees F. Line a muffin pan with muffin liners, or spray pan with cooking spray, and set aside.

MINI CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line mini muffin tins with paper cups. In a mixer with a whip attachment, mix together the peanut butter, egg, and sugars until smooth. Add milk in 3 additions, mixing well each time. Stir the flour, baking powder, and salt together and add to the peanut butter mixture. Mix on low just until the flour disappears. Stir in the chocolate chips. Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes. Cool in the pan.
• Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.

CHOCOLATE CHIP MINI MUFFINS (LITTLE BITES COPYCAT)

Steps:

• Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
• In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
• In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
• Gently stir the yogurt mixture into the flour mixture.
• Stir in the chocolate chips.
• Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 1/2 tablespoon in each mini muffin cup.)
• Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Do not over bake.
• Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.

MINI CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375F.
• Dump the egg and the milk into a large mixing bowl.
• Stir until the egg is beaten.
• Add the oil and vanilla extract to the bowl.
• Stir again.
• Add the granulated sugar and the brown sugar to the bowl.
• Stir well.
• Add the all purpose flour, baking powder and salt to the bowl.
• Stir until no large lumps remain.
• Add 1 cup of the chocolate chips to the bowl.
• Stir the chocolate chips into the batter.
• Spray a miniature muffin tin well with cooking spray.
• Spoon the batter into the muffin tins filling each cup about 2/3 of the way.
• Sprinkle the remaining 1/4 cup of mini chocolate chips on top of the muffin batter in the muffin tin.
• Place the muffin tin in the oven.
• Bake the muffins until a toothpick inserted in the center comes up clean. 10 - 12 minutes.
• Remove the pan from the oven and leave the muffins to cool in the pan for 5 minutes.
• After 5 minutes, transfer the muffins to wire racks to finish cooling.
• Serve and enjoy!

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

MINI BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F. Spray a 24-cup mini muffin pan generously with non-stick cooking spray.
• In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.
• Fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some mini chocolate chips, if desired.
• Bake muffins for 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.