Mini Chocolate Chip Muffins

Do you ever stop to read the ingredients in the little two bite sized muffins they sell at the grocery store? Please do. It’s ridiculous. So many ingredients to make them soft, to make them last a gazillion years, and for them to be nice and fluffy! Preservatives and seed oils and illegible “ingredients” that make them sound like an experiment, not a snack. So gross.

My girls love them and ask me to get them all the time and I could not get myself to keep buying them for my family so I decided to recreate them and make them with real ingredients.

What makes these muffins feel like the ones at the store is the fats I used and cake flour.

The full fat ingredients like coconut oil and sour cream provide moisture and give the muffins a beautiful full body. While the cake flour keeps them pillowy soft and makes the crumb feel like it is store-bought.

These muffins are divine. Soft pillowy and moist. The mini chocolate chips scattered throughout each bite are perfect and they last a few days without having them dry up! Also, they are so delicious, they won’t last long! It takes no time at all to make, they bake in 14 minutes and they save you from eating unrecognizable ingredients that hurt you instead of nurturing you.

How I made these Mini Chocolate Chip Muffins:

Preheat the oven to 350º.

In a large bowl, using a hand whisk, mix the sugar and the coconut oil. Mix until they are well combined and the sugar is slightly dissolved. 

Add the eggs and mix well for about a minute, just enough to make them slightly lighter in color. 

Add the vanilla paste and incorporate into the mix. 

In a separate bowl, sift the cake flour, the all purpose flour, cornstarch, baking soda, baking powder and salt. Add 1/2 cup of the mini chocolate chips and mix in. 

Tip! Coating the mini chocolate chips with the flour mixture helps them not sink to the bottom of the muffins, instead they are scattered beautifully throughout the muffins.

In an other bowl mix the sour cream and the milk. 

Tip! I like using a measuring cup for liquids that way it is easier to pour. 

Start by adding 1/3 of the sifter dry ingredients to the egg and il mixture. Mix until barely combined. 

Add half of the milk/sour cream mixture into the large mixing bowl and again, mix until barely incorporated. 

Add the second third of the dry ingredients and barely mix in. 

Add the last half of the wet ingredients and barely mix. 

Add the last third of the dry ingredients and at this point switch to a rubber spatula to do the mixing. 

Incorporate all ingredients by scraping the sides and bottom of the bowl well. Do not over mix! Mix until all ingredients are combined. 

Line a mini muffin tin with mini muffin liners. 

Spray nonstick spray to each liner. 

Tip! Unpopular opinion to do this, but I much rater have the paper come off than to eat the liner if it gets stuck! 

Using a small ice cream scooper, scoop the batter into each muffin liner. Fill until it’s almost to the top of the paper.

After all liners have been filled, sprinkle a few mini chocolate chips on top of every muffin. About 5-6 per muffin. 

Bake the muffins for 14 minutes. If they go over they can result into dry muffins, if they go under they could be raw in the inside. 14 minutes at a stable 350º oven is just the right time. 

Let the muffins cool over a baking rack. 

Tip! Using a baking rack allows the air to flow on top and on the bottom of the muffin tin allowing the muffins to cool evenly. 

I love sending these muffins in my girl’s lunchbox. They feel like it’s such a treat! 

Storing: It is important to store these muffins in an airtight container. Especially when they are still slightly warm. The remaining heat in them will create steam and storing them like this will lock in the moisture.