An Easy, Wholesome Breakfast or Snack the Whole Family Will Gobble Up
Alright, I caved. I let my kids have the junk food mini chocolate chip muffins that come in a box with all the preservatives. I swore I would never let them have those, but I am tired, y’all! Each time I saw them grab a plastic bag of those cheap mini chocolate chip muffins, I cringed. I cringed about 24 times (2 boxes of 12 packs) before I finally said, ok, no more. I’m going to make my own. How hard can it be?
The answer to that question is it’s not. It’s not hard at all to make a big batch of mini chocolate chip muffins. Saturday morning I started on them as I figured I’d “kill two birds with one stone” and let them try them warm for breakfast too. Admittedly, I burned the first batch. Dang it. I tested out a recipe and forgot to alter the time to a mini-sized muffin. On that note, did you know chickens can’t have chocolate? Not even my feathered friends could eat the over-baked mini chocolate chip muffins. So, into the garbage they went. *sighs*
You Might Want To Make A Lot Of These
I didn’t let the burning of the first batch dampen my spirits. I altered the time and baked the second batch of mini chocolate chip muffins and they turned out great. So great, in fact, that the kids gobbled them up before the weekend was over. OK. I GOT THIS. I will double the batch next time. And that is exactly what I did. So if your kids have appetites like mine, you might want to double your batch of mini chocolate chip muffins too.
This recipe calls for mini chocolate chips. After browsing the grocery stores it has come to my attention that none of the major chocolate chip brands produce a mini chocolate chip year-round. I found them in the baking section near the nuts, produced by a Wisconsin-based gourmet food distributor, Eileen’s Candies. If you can’t find them, regular chocolate chips work fine, or even better, just smash them with a kitchen mallet in a resealable bag and violá, you have mini chocolate chip pieces. We bakers are a resourceful bunch, aren’t we?
Mini Muffins Make a Great On-The-Go Snack
Once I had my double batch of mini chocolate chip muffins made, I separated them into small resealable bags and stashed them in the pantry for a quick grab-and-go snack for school or home. I feel better about the kiddos eating these because I know what is in them and it for sure isn’t all those preservatives!
Let’s get baking! If you like these, you might also like our waffle recipe. Similar to making these ahead and using them all week, I also like to prepare waffles every once in awhile. I make sure to have a dozen extra on-hand in the fridge or freezer for busy mornings. They beat the yellow boxed frozen variety any day! My philosophy is if you’re going to put in the effort to bake something on a Saturday or Sunday, you might as well make enough to tide you over until the next weekend. Enjoy!
Mini Chocolate Chip Muffins
- 2 cups flour
- 1/2 cup sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 1 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup mini chocolate chips
- 3 tbsp sugar
- 2 tbsp brown sugar
- Heat oven to 400 degrees F. In a large mixing bowl, combine flour, sugar, salt, baking powder. Add chocolate chips.
- In a small bowl, combine milk, vegetable oil, and egg and mix well. Add it to the dry mixture and mix until combined. Batter will be lumpy. Do not over-mix.
- In a small bowl, combine 3 tbsp sugar and brown sugar for the muffin topping.
- Spray mini muffin pan with cooking spray or line with cupcake liners. Fill each mini muffin cup 2/3 full. Sprinkle sugar mixture on top of each muffin. Bake at 400 degrees F for 9 – 10 minutes until golden brown or until toothpick inserted comes out clean. If baking regular sized muffins, bake for 20 -25 minutes.