Mini Chocolate Chip Muffins 🍪 These bite-sized muffins are soft, moist, and loaded with mini chocolate chips. They’re quick and easy to make, no mixer required, and freeze beautifully. Perfect for lunchboxes, after-school snacks, or an easy grab-and-go breakfast! Find all my tips and tricks, plus storing instructions, at sallysbakingaddiction.com Yield: around 32 -1 and 1/2 cups (188g) all-purpose flour -1 and 1/2 tsp baking powder -1/4 tsp baking soda -1/4 tsp salt -1/4 tsp ground cinnamon -1/2 cup (120g) plain Greek yogurt (nonfat or 2%), at room temp -6 Tablespoons (85g) unsalted butter, melted & slightly cooled, or avocado oil (or 3 Tbsp each!) -1/2 cup (100g) granulated sugar -1 large egg, at room temp -1 tsp pure vanilla extract -1/2 cup (120g/ml) whole milk, at room temp -3/4 cup (128g) mini chocolate chips 1) Preheat oven to 375°F (190°C). Spray a 24-count mini muffin pan with nonstick spray or line with mini muffin liners. If using liners, I recommend lightly spraying them with nonstick spray. This recipe yields about 32 mini muffins, so prepare a second mini muffin pan in the same manner or bake in batches, keeping any leftover batter at room temperature while the first batch bakes. 2) In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set aside. 3) In a large bowl, whisk the yogurt, melted butter or oil, and sugar together. Add the egg and vanilla, and whisk until combined. Finally, whisk in the milk. 4) Pour the dry ingredients into the wet ingredients and fold together just until combined. Do not over-mix. Gently fold in the mini chocolate chips. The batter will be slightly thick. Some small lumps are OK. Again, avoid over-mixing. 5) Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins will still look fairly pale on top. Do not over-bake. 6) Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to continue cooling. — TikTok di @sallysbaking