These Chocolate Chip Muffins have a secret ingredient and are topped with extra chocolate chips and glittery sugar.
I decided to go back to basics with this Chocolate Chip Muffins recipe.
It’s simple, delicious, and who doesn’t love chocolate chips?
Plus the addition of glittery sugar on the top level’s up these muffins in a perfectly sweet way.
I used my favorite secret ingredient in this recipe – French Vanilla Creamer!
Normally I split it, 1/2 cup creamer and 1/2 cup whole milk, but this time I decided to adjust it a bit to 1/3 cup creamer and 2/3 cup whole milk in hopes that it might entice you to give the creamer a try.
Of course, you can do my favorite 1/2 & 1/2, or you can completely remove the creamer and use 1 cup whole milk.
It’s completely up to you. Bakers choice!
But whatever you choose, I hope you enjoy your Chocolate Chip Muffins!
Mini Chocolate Chip Muffins
These Chocolate Chip Muffins have a secret ingredient and are topped with extra chocolate chips and glittery sugar.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 20–24 muffins 1x
Ingredients
- 2 & 3/4 Cups All-Purpose Flour (spoon & level)
- 1 Cup Sugar
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 2/3 Cup Whole Milk
- 1/3 French Vanilla Creamer
- 2 Large Eggs
- 8 Tablespoons Butter, melted & cooled
- 1 Teaspoon Pure Vanilla Extract
- 1 & 1/4 Cups Chocolate Chips
Toppings
- Chocolate Chips
- Glitter Sugar
Instructions
- First, preheat your oven to 400 degrees Fahrenheit and spray your muffin pans with oil or line them with muffin tins. *(1)
- In a large bowl, mix the 2 & 3/4 cups all-purpose flour, 1 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. *(2)
- In a separate bowl whisk 2/3 cup milk, 1/3 cup creamer, 2 large eggs, 8 tablespoons cooled melted butter, and 1 teaspoon pure vanilla extract.
- Create a funnel in the dry ingredients and pour the liquid mixture into the center.
- Mix with a spoon until combined. *(3)
- Then stir in the 1 & 1/4 cups chocolate chips.
- Pour the muffin batter into each tin 3/4ths full and top each muffin with 5+ chocolate chips and a sprinkle of glitter sugar.
- Bake your Chocolate Chip Muffins for 20-25 minutes. *(4)
- Let your muffins cool on a wire rack and enjoy. *(5)
Notes
- If you are using a dark muffin pan be sure to lower your baking temperature (to about 375 degrees Fahrenheit) and adjust the baking time (they usually only take about 15 minutes to bake in a dark pan).
- Make sure not to scoop right from the container, this will compact the flour and be too much. Scoop with a spoon into your measuring container for more accurate measuring.
- Don’t over mix. Some lumps are normal.
- When a toothpick comes out clean your muffins are done baking.
- Store the muffins in a sealed container for up to a week.
I hope you enjoy your Chocolate Chip Muffins!
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What is your favorite type of muffin?
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With love, Giusti
I will give thanks to the Lord because of his righteousness; I will sing the praises of the name of the Lord Most High.
Psalm 7:17 NIV
