Deliciously tender Mini Chocolate Chip Muffins make a great breakfast or snack, they are 100% kid approved! This is also an easy recipe that comes together from start to finish in about 30 minutes.
Preheat the oven to 400°. Also prep a mini muffin tin by either spraying or greasing each cup, or lining each cup with a paper muffin liner.
In the bowl of a stand mixer add the 2 cups all purpose flour, ½ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Give it a little stir to combine.
In a seperate bowl whisk together the 2 eggs, 1 cup milk, and ¼ cup oil.
Add the egg mixture to the dry ingredients and blend just until it comes together, it may still be lumpy, that is ok.
Stir or fold in the 1 cup mini chocolate chips.
Fill each muffin cup just about to the top. Bake for 10-12 minutes until they are cooked through.
Cool on a wire rack for about 5 minutes before eating.
Notes
Storing: Keep muffins at room temp in an airtight container for up to 5 days.Freezing: You can freeze your mini muffins in a freezer safe bag or container for up to 3 months. To thaw set at room temp or microwave for faster thawing!