Easy Homemade Chocolate Chip Mini Muffins

5 from 1 vote

These chocolate chip mini muffins are quick and easy to make for breakfast or a snack. Whip up a batch in 30 minutes with just 9 ingredients!

Prep Time10

Cook Time13

Total Time23

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 162kcal

Preheat oven to 350°F. Fill a mini muffin pan with mini liners or grease cups with non-stick baking spray.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
1 cup all-purpose flour, ⅓ cup granulated sugar, ¾ teaspoon baking powder, ¼ teaspoon salt
In a medium bowl, whisk together the egg, kefir, vegetable oil, and vanilla extract.
1 large egg, ½ cup Lifeway Organic Plain Lowfat Kefir, ¼ cup vegetable oil, ½ teaspoon vanilla extract
Mix the wet ingredients into the dry ones until just a couple of flour streaks remain.
Gently fold in the mini chocolate chips.
⅔ cup mini chocolate chips
Fill the muffin liners evenly (about ⅔ full).
Bake on the oven's middle rack until a toothpick comes out clean (about 13-16 minutes).
Let the mini muffins cool in the pan for about 5 minutes. Transfer to a wire rack to finish cooling.

Regular Muffins: Fill a regular muffin pan and bake at 375°F for about 15-20 minutes.

Storage: Store mini muffins in an airtight container at room temperature for up to 5 days or in the freezer for 2 months.

Lifeway Kefir: This recipe is sponsored by Lifeway Foods. All opinions are my own and I genuinely love their kefir and mission!