Mini Chocolate Chip Muffins

Unknown Wednesday, June 18, 2014 Baking 2 comments

These simple chocolate chip muffins are easy to make and it's totally delicious. These chocolate chip muffins add chocolate chips to a moist and buttery, vanilla scented muffin batter. The final touch is to sprinkle the tops with cinnamon sugar for a more flavourful taste. Bake this for my nephew's son birthday party and it was a hit among the guests and family members. It has now become a household item in family gatherings. My nephew, Lucas commented that it's quite like the one sold in Starbucks ... only in a smaller size!

Ingredients:

113g ( 1/2 cup ) unsalted butter - melted and cooled
2 large eggs
160g ( 2/3 cup ) milk
1 1/2 teaspoons vanilla extract
260g ( 2 cups ) all - purpose flour
135g ( 2/3 cup ) sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
120g ( 1/2 cup ) chocolate chips - semi sweet, bittersweet, milk or white chocolate chips

Cinnamon Sugar Topping:

1/2 tablespoon sugar
1/4 teaspoon ground cinnamon
( Use 1 tablespoon sugar and 1/2 teaspoon ground cinnamon if you prefer a more generous topping)

Method:

Preheat oven to 190 degree C ( 375 degree F ) and place oven rack in the centre of oven.
Butter or line a 12 / 24 muffin cups pan with paper liners.
In a medium size bowl, whisk together the eggs, milk and vanilla extract (WET)
In a large size bowl, whisk together the flour, sugar, baking powder and salt. (DRY)
Stir in the chocolate chips.
Using a rubber spatula or wooden spoon FOLD the WET ingredients along with the melted butter into the DRY ingredients. Stir only until the ingredients are moistened and JUST combined. Do not OVERMIX or the muffins will be tough.
Using an ice cream scoop evenly fill the muffin cups with the chocolate chip batter.
In a small bowl mix the topping ingredients and then sprinkle a little topping on each muffin.
Place in the oven and bake for about 18 minutes or until a toothpick inserted in the centre comes out clean.
Transfer the muffin pan to a wire rack and let cool for 5 minutes before removing from the pan.
These muffins are best eaten warm right away. They can also be covered and stored at room temperature for a few days or they can be frozen too.

Note:

To store muffins, place them in an airtight container or plastic bag,seal and stor at room temperature for up to 3 days. To freeze muffins, wrap them tightly in aluminium foil or place them in freezer bags and freeze for up to 3 months.

To make chocolate chip muffins: