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Freshly baked mini chocolate chip muffins with a golden brown top

Mini Chocolate Chip Muffins

Delicious and easy-to-make mini chocolate chip muffins that are perfect for breakfast or snacks, featuring a moist texture thanks to applesauce.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snacks
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsweetened applesauce
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1/2 cup mini chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the applesauce, milk, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the mini chocolate chips.
  5. Fill the muffin tin cups about 2/3 full with the batter.
Baking
  1. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool for a few minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to three days, in the fridge for up to a week, or freeze for longer storage. Tips for success include measuring ingredients accurately and not overmixing the batter.