Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- First things first, preheat your oven to a delightful 375°F (190°C) and generously grease a 24-cup mini muffin tin, or line it with mini paper liners. This crucial step ensures your precious muffins don’t stick and pop out beautifully.
- In a large bowl, whisk together your dry ingredients: the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. Make sure these are thoroughly combined to ensure an even distribution of leavening.
- In a separate, smaller bowl, whisk the large egg until slightly frothy. Then, pour in the whole milk, the luscious melted unsalted butter, and the aromatic vanilla extract, stirring until just combined. The mixture should be smooth and a lovely pale yellow.
- Now for the magic: pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Resist the urge to overmix! A few lumps are perfectly fine and even desired for tender muffins; overmixing develops gluten, leading to tougher muffins. Remember, we’re aiming for light and fluffy!
- Fold in your beloved mini chocolate chips last, distributing them evenly throughout the batter. The batter will be thick, but scoopable.
- Using a small cookie scoop or two spoons, fill each mini muffin cup about two-thirds full. Bake for 10-12 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. Keep a close eye on them, as mini muffins bake quickly! Once baked, let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set and prevents them from getting soggy. Don’t rush this step; cool muffins are happy muffins!
- In a small bowl, combine the powdered sugar with a tablespoon of milk and a quarter teaspoon of vanilla extract. Whisk vigorously with a fork or a small whisk until the mixture is smooth and lump-free. The consistency you’re looking for is a thick yet pourable glaze – imagine it slowly dripping off the back of a spoon. If it’s too thick, add more milk a tiny bit at a time (like, half a teaspoon) until it reaches your desired consistency. If it’s too thin, whisk in a little more powdered sugar until it thickens up. This glaze provides a lovely delicate sweetness that complements the rich chocolate chips perfectly, and it sets beautifully, adding a lovely sheen.
- Once your mini chocolate chip muffins have cooled completely, it’s time for the final, charming touch! Gently dip the top of each cooled muffin into the prepared powdered sugar glaze, or use a spoon to drizzle the glaze artistically over each one. For a picture-perfect finish, you can let the excess glaze drip back into the bowl before placing the glazed muffins on a separate wire rack with parchment paper underneath to catch any drips and allow the glaze to set. The glaze will harden slightly as it dries, creating a delicate, sweet crust that adds a lovely texture and a beautifully polished look. This step elevates these already adorable muffins into something truly special, making them even more irresistible.
Notes
Fall head over heels for these Mini Chocolate Chip Muffins! Impossibly soft, wonderfully moist, and bursting with melt-in-your-mouth chocolate. Perfect for a quick breakfast or an afternoon pick-me-up.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American