Mini Chocolate Chip Muffins Food

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.

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 (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 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

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 PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

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.

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.

MINI BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease a mini muffin tin.
• Mix six first ingredients in a medium bowl.
• Add chocolate chips; set aside.
• Mix bananas, eggs, oil, vanilla and almond extract.
• Combine both mixtures until well blended.
• Spoon into muffin cups.
• Bake in center of oven 12 to 14 minutes, or until toothpick inserted in center comes out clean.