Chocolate Chip Mini Muffins

I found a great recipe for chocolate chip muffins on a blog called evilshenanigans.com. I adapted the recipe and made a few changes, and the muffins were really delicious.

2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup unsalted butter melted
1 teaspoon pure vanilla extract
1/3 cup orange juice
3/4 cup sour cream or plain yogurt (I used organic Wegman’s plain yogurt)
2 large eggs
1 2/3 cups semi-sweet or bittersweet mini chocolate chips (I used King Arthur Flour‘s bittersweet chocolate chips, which are not mini chips, but are smaller than standard chocolate chips)
1 tablespoons flour

Heat the oven to 375 F and spray mini muffin tins with cooking spray (this recipe made 30 mini muffins). In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.  In a separate bowl combine the melted butter, vanilla, orange juice, sour cream or yogurt, and eggs.In a small bowl toss together the chocolate chips with the 1 tablespoons of flour until they are well coated.Add the wet ingredients into the dry and stir just until the dry ingredients are moist.  Add the chocolate chips and fold to incorporate.Scoop the batter into the prepared muffin pan. Bake for 18 to 20 minutes or until the center of the muffins springs back when lightly pressed, a toothpick comes out clean, and the tops are just starting to turn golden brown. Cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.

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