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Lunchbox Mini Chocolate Chip Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 12 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 24 mini muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lunchbox Mini Chocolate Chip Muffins are perfect bite-sized treats for school lunches, snacks, or a quick breakfast. Soft, moist, and packed with melty chocolate chips, they’re easy to make and loved by kids and adults alike. Made with simple pantry ingredients, these muffins are great for meal prepping and freezing for convenient grab-and-go options.

Ingredients

Dry Ingredients

  • 1 3/4 cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/3 cup (75g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 cup (240ml) milk
  • 1 teaspoon vanilla extract

Add-ins

  • 3/4 cup (135g) mini semisweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with mini paper liners to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a large bowl, whisk the melted butter and sugar until combined. Add the egg, milk, and vanilla extract and whisk until smooth.
  4. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture just until no dry flour remains. Be careful not to overmix to keep the muffins tender.
  5. Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter.
  6. Scoop Batter: Using a mini ice cream scoop or spoon, fill each mini muffin cup about 3/4 full with batter.
  7. Bake: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  8. Cool and Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days or freeze for longer storage.

Notes

  • Be careful not to overmix the batter to keep muffins light and fluffy.
  • Mini chocolate chips distribute better and melt nicely in these small muffins.
  • You can substitute milk with any plant-based milk for a dairy-free version.
  • Freeze cooled muffins in a zip-top bag and thaw at room temperature or warm briefly in the microwave.
  • Make sure to grease or line your mini muffin tin well to prevent sticking.

Find it online: https://cookedbylina.com/lunchbox-mini-chocolate-chip-muffins-recipe/