This 1-bowl Mini Chocolate Chips Muffin recipe is perfect as a bite-sized snack, with delicious fluffy crumbs and sweet chocolate chips. Bonus, these vegan chocolate Chips Muffins are made with no eggs and no dairy.
I love mini muffins recipes for the kids’ snacks or lunchboxes. It’s the perfect size for their little hands but also a great portion control snack for grownups. After sharing my vegan spinach muffins, dan chocolate mini muffins, this is a new chocolate chips mini muffin recipe for you.
Suka Resipi Ini?
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Muffin Cip Coklat Mini
Ramuan
- 1 cawan Susu Berasaskan Tumbuhan - I used lamond milk or soy milk
- 1 sudu teh Epal sider cuka - atau jus lemon
- ⅓ cawan Minyak sayuran - atau minyak zaitun ringan
- 1 sudu makan Ekstrak vanila
- 2 cawan Tepung serbaguna - (nota 1)
- 2 ½ sudu teh Serbuk penaik
- ¼ sudu teh Serbuk penaik
- 1 sudu teh Kayu manis
- ½ sudu teh Laut Masin
- ½ cawan Gula Tebu Tidak Dimurnikan - I used unrefined sugar but white sugar or sugar-free erythritol works too
- ⅓ cawan Cip Coklat Gelap Mini
arahan
- Preheat oven to 350°F (180°C). Line three 12-mini-muffin-hole trays with paper cases. Slightly oil the cases with oil spray. Set them aside.
- In a large mixing bowl, whisk the liquid ingredients: almond milk, apple cider vinegar, olive oil, and vanilla extract. Set aside.
- In another large mixing bowl, whisk all the remaining ingredients except the chocolate chips.
- Fold the dry ingredients into the wet ingredients.
- Stir until just combined, don't over mix the batter, or the muffins get gummy. Stir in the chocolate chips at the end.
- Fill each muffin hole up to 1/2 of its height.
- Bake for 8-12 minutes or until golden brown and a pick inserted in the middle of the muffin comes out clean. Watch out! Mini muffins bake fast, so don't overbake, or they get dry.
- Cool immediately on a wire rack.
Pada Suhu Ambien
- Store in an airtight box in the fridge for up to 5 days or freeze and thaw the day before.
Nota
Pemakanan
Mengapa Anda Akan Suka Resipi Ini
These mini muffins are naturally:
- Dairy bebas
- Bebas telur
- Vegan
- Sugar-free options available
- Ready In About 20 Minutes
Bahan dan Pengganti
That’s an easy 1-bowl muffin recipe made with the most basic pantry ingredients. All you need to make mini muffins with chocolate chips are:
- Tepung serbaguna – Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.
- Epal sider cuka or lemon juice – this boosts the raising agent and makes the vegan chocolate chip muffins even fluffier.
- Unrefined Granulated Sugar – Or sugar-free erythritol. Don’t use a liquid sweetener like maple syrup in this recipe, or the muffin crumb gets dense and gummy.
- Cip coklat – Feel free to use sugar-free mini chocolate chips if preferred.
- Susu Pilihan – I used soy milk or almond milk.
- Serbuk penaik dan Serbuk penaik – untuk tekstur yang gebu.
- Kayu manis – untuk rasa.
- Minyak sayuran – Melted coconut oil, canola oil, or a light flavor olive oil. For an oil-free option, replace the oil with mashed banana, and it makes delicious mini chocolate chips banana muffins.
- Ekstrak vanila – untuk rasa.
If you have some food allergy, or you want to make healthy chocolate chip muffins. I have some swaps ideas for you below:
- Gluten-Free Chocolate Chip Muffins – Replace all-purpose flour with a gluten-free all-purpose blend that contains gums.
- Sugar-Free Chocolate Chip Muffins – Use erythritol as a sweetener and sugar-free chocolate chips.
- Tepung Lebih Sihat – Swap half the amount of all-purpose flour with tepung oat buatan sendiri.
- Tanpa Kacang – Swap almond milk for soy milk or coconut milk.
You can swap the chocolate chips for something else or use half chocolate chips and half of the below add-ons:
- Kelapa parut
- Walnut atau pecan yang dicincang
- Cip coklat putih
- Kismis kering
How To Make Mini Chocolate Chips Muffins
- First, in a large bowl, whisk all the liquid ingredients: apple cider vinegar, oil, milk, and vanilla extract. Set it aside.
- In another large mixing bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon, baking soda, and sugar.
- Fold the dry ingredients into the liquid ingredients and stir until just combined, adding the mini chocolate chips at the end. Don’t over-mix the batter, or the chocolate chips muffins get dense and gummy.
- Preheat the oven to 350°F (180°C). Line three 12-mini-muffin tins using mini muffin paper cases.
- Use cooking spray to slightly oil the muffin cases with oil spray. This prevents the muffin batter from sticking to the paper.
- Fill each mini muffin paper case evenly up to 1/2 of their volume.
- Bake the muffins on the center rack for 8 to 12 minutes at 350°F (180°C) until a toothpick inserted in the center of the mini muffins comes out clean.
Soalan Lazim
You can use this recipe to make 12 regular-sized easy chocolate chip muffins. Divide the batter into a 12-hole muffin pan filled with larger muffin paper cases. Bake between 20-25 minutes for large-size muffins or until golden brown, and a pick inserted in the center of the muffin comes out clean.
No, classic bakery-style chocolate chip muffins are not vegan. They contain eggs and dairy from butter or milk.
Absolutely! The best oil swaps in this recipe are unsweetened applesauce, mashed banana, mashed sweet potato puree, or pumpkin puree. Use the same volume as the oil it replaces.
Store the mini chocolate chip muffins in an airtight box in the fridge for up to 5 days. You can also freeze the chocolate chips muffins and thaw them the day before at room temperature.
More Mini Muffins Recipes
I love to bake mini muffins recipes for kids, and below are my other kid muffins recipes for you to try.
Hi, how long will they last in the freezer?
You can freeze them for a month in zip bags. Thaw at room temperature the day before serving.