Ingredients

Scale

(Makes 24 mini muffins)

Dry ingredients:

1½ cups (190g) all-purpose flour
½ cup granulated sugar
¼ cup brown sugar (packed—for moisture)
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Wet ingredients:

½ cup (1 stick / 115g) unsalted butter, melted and cooled
¾ cup buttermilk (or whole milk + 1 tbsp vinegar)
2 large eggs
1 tsp vanilla extract

Mix-ins:

¾ cup mini chocolate chips (plus 2 tbsp for topping)
Optional: ¼ tsp cinnamon (enhances chocolate depth)

Instructions

1. Prep:

Preheat oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or grease well.

2. Mix dry ingredients:

Whisk flour, sugars, baking powder, baking soda, salt, and cinnamon (if using) in a large bowl.

3. Mix wet ingredients:

In another bowl, whisk melted butter, buttermilk, eggs, and vanilla until smooth.

4. Combine:

Pour wet ingredients into dry; stir gently until just combined (a few lumps are fine—do not overmix). Fold in chocolate chips.

5. Bake:

Divide batter evenly among cups (use a cookie scoop for uniformity). Top with extra chocolate chips.
Bake 12–14 minutes until tops spring back when lightly pressed.
Cool in pan 5 minutes, then transfer to wire rack.

💡 Pro Tips for Perfection:
✅ Don’t overmix—overworking = tough muffins. Stir until no dry streaks remain.
✅ Use mini chips—they distribute evenly without sinking (regular chips = bottom-heavy muffins).
✅ Blood sugar friendly (you love this!):
→ Replace sugars with ½ cup monk fruit blend
→ Use sugar-free chocolate chips
→ Add 1 tbsp chia seeds to batter for fiber + glycemic control
→ Net carbs: ~8g/muffin
✅ Keto version:
→ 1½ cups almond flour + ¼ cup coconut flour
→ ½ cup monk fruit blend
→ 3 eggs + ½ cup melted butter + ¼ cup unsweetened almond milk
→ Sugar-free chocolate chips
→ Net carbs: ~3g/muffin
✅ Gluten-free: Swap flour for 1:1 GF blend + ¼ tsp xanthan gum.
✅ Storage: Keep in airtight container 3 days room temp, 5 days refrigerated, or freeze 3 months (thaw at room temp).

Prep Time & Nutrition (per muffin):