Mini muffins are the perfect after school snack or sweet breakfast treat! My recipe makes 30 super soft and fluffy muffins in just over 20 minutes.
INGREDIENTS
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup (240 g) sour cream
- ½ cup (113 g) unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (170 g) mini chocolate chips
- Coarse sugar for sprinkling optional
DIRECTIONS
- Preheat oven to 375F (190C) and line 15 wells of a 24-count mini muffin tin with paper liners, alternating wells. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate, medium-sized mixing bowl or a large measuring cup, whisk together sour cream, butter, egg, and vanilla until mixture is well-combined (it’s OK if the butter separates a bit, just do your best).
- Add the wet ingredients into the dry ingredients and gently stir the ingredients together with a spatula. The batter will be quite stiff/dry, this is normal! When ingredients are about 50% combined, add in the chocolate chips and finish stirring until ingredients are just combined and no flour streaks remain.
- Scoop batter by 1 ½ Tablespoon sized scoop into prepared muffin tin.
- Bake in center rack of 375F (190C) preheated oven for 12-13 minutes. When muffins are finished baking you may notice some light golden browning and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Allow muffins to cool in their pan for 5 minutes before carefully removing and baking your second batch of muffins.
