These are a huge hit with the kids and are so fast to whip up! They are perfect for afternoon tea, school lunches and picnics.
1 1/2 cups all purpose flour
3/4 cup granulated sugar (can reduce to 1/2)
2 tsp baking powder
1/4 teaspoon salt
1/3 cup vegetable oil (can reduce to 1/4)
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup whole milk, room temperature
1/2 cup mini chocolate chips
Preheat oven to 425 F and grease a 24 count mini muffin tin. I have extra with this batter so you can either add another baking tin if you can fit both on the same rack or I recommend baking it in 2 batches. You can also make this into regular size muffins. It makes about 11 though.
In large bowl, combine flour, sugar, salt, baking powder. Whisk together until combined and no clumps remain.
In a liquid measuring cup, measure the milk, then whisk in the vanilla and egg.
Pour the wet ingredients into the dry. Then use the same measuring cup to whisk the egg and add that in.
Use a rubber spatula to gently mix the batter until no flour is showing. Lumpy is good and the batter will be thick.
Fold in the chocolate chips.
Use a cookie scoop to fill the into muffin tins. Fill each muffin cup about 3/4 full (slightly less). Try not to overfill or else the muffin will spill over the sides while baking and you won’t get that nice dome shape at the top.
Bake for 5 minutes at 425 F then drop to 350 F and bake for about 5-10 minutes (bake for 12-15 min for regular size mufins). Let cool in muffin tin for a couple of minutes and then move to a rack to cool.
Put extras in a Ziploc bag or keep covered on a plate. These tend to dry out if left out uncovered.