I had high hopes for everything I wanted to accomplish this past weekend. I was going to bake cookies and muffins, I made a menu for the week, and went grocery shopping…And then fell down the rabbit hole of Journaling pins thanks to Pinterest. Between that and Instagram, I got virtually nothing done, aside from some collage-ing in my own journal. And the laundry. And then on Monday, I had a massive allergy attack (thanks ragweed!), and didn’t get much sleep, so Tuesday I did nothing that required much in the way of effort. So it wasn’t until Wednesday afternoon that I made these Chocolate Chip Mini Muffins.
During one of my ingredient-stops at the store, the bambino mentioned he wanted some mini muffins, which of course happened to be on sale. I told him (truthfully) that there wasn’t money in the budget for them (Unless Jay and I are making a meal from Buffalo Chicken Dip, and need chips of some sort to go with that, I don’t budget for things like mini muffins, cookies, or any junk food/things I can easily make at home), but that I would happily make him a homemade version. He was agreeable to that.
And then I proceeded to spend practically the entire weekend lusting after washi tapes, blank books, and rubber stamps. And lamenting my own creativity and lack of adventures and stories. But I don’t want to be that parent who promises something and doesn’t deliver, so I eventually got to work in the kitchen.
The nice thing about homemade muffins is that you can make them to suit your tastes or dietary needs. I tossed some whole wheat flour in there to make them a smidge on the healthier side, but let’s be honest, the fact that these have mini chocolate chips in them pretty well ruins any health benefits. Still they’re tasty, and poppable!
- 1 1/4 C all-purpose flour
- 1/2 C whole wheat flour
- 1/3 C sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 C mini semi-sweet chocolate chips
- 1 beaten egg
- 3/4 C milk
- 1/4 C unsalted butter, melted and cooled slightly
- Cooking spray, butter, or shortening, for greasing
Grease the wells of a 24-serving mini muffin tin.
In a medium mixing bowl, whisk together the flours, sugar, baking powder, and salt. Add the mini chips, and toss to coat them with the mixture (this will help prevent them from sinking to the bottom of the muffins). Make a well in the center and set aside.
In a small mixing bowl, whisk together the egg, milk, and melted butter. Add it all at once to the dry ingredients, mixing just until combined (batter will be thick and somewhat lumpy).
Using a small (1-Tbsp.) scoop, place the batter in the prepared pan. Bake for 10-13 minutes, or until a tester inserted in several muffins comes out clean. Cool in the pan on a wire rack for 5 minutes before removing. Serve warm or at room temperature.