Mini Muffins with Mini Chocolate Chips

– 2 cups all-purpose flour – 1 1/2 teaspoons baking powder – 1/4 teaspoon baking soda – 1/4 cup white sugar – 1/4 cup packed brown sugar  – ½ teaspoon salt – 1 egg, near room temperature – 1 teaspoon vanilla extract – 1/2 cup sour cream, near room temperature – 1/2 cup milk, near room temperature – 1/4 cup unsalted butter, melted but cooled down a bit so it's not hot – 3 tablespoons vegetable oil – 1 cup mini chocolate chips

Ingredients:

Preheat the oven to 375 degrees F. Fill two mini muffin pans with mini muffin liners. (If you only have one pan, just fill it and bake in batches.) upcake pan.)

Add the dry ingredients (flour, baking powder, baking soda, sugars and salt) to a large mixing bowl and whisk well. Set aside.

In another mixing bowl, add the liquid ingredients (egg, vanilla, sour cream, milk, butter that's been melted and cooled down, vegetable oil) and whisk well.

Add the liquid ingredient mixture to the dry ingredient mixture and mix with an electric mixer on medium speed only until combined.

Fold in the mini chocolate chips with a large spoon or silicone spatula. (If you only have full-sized chocolate chips, try to chop them smaller.)

Add the batter to the mini muffin liners almost to the top. It's easier to use two teaspoons to spoon the batter into the mini cups. If you only have one pan and have leftover batter, cover it and chill it until the first batch bakes then bake the next batch.

Bake for approximately 11-13 minutes. The muffins will puff up and a toothpick inserted into a muffin will come out clean or with a few moist crumbs on it, but no raw batter.

Remove the mini muffins from the oven and set the pan onto a cooling rack for about 5 minutes, then transfer the muffins directly onto the cooling rack and cool completely.

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