Chocolate Chip Mini Muffins

The inspiration for these muffins came to me last week when I had lunch with my grandson at his school. His mom packs a lunch for him every day, and inside his lunch box that day was a little package of chocolate chip mini muffins. They were the store-bought kind, and they looked very soft and tasty, but surely a store brand muffin couldn't be as good as a home baked muffin. I went home that afternoon intent on finding a recipe for muffins that would look like, but taste better than, his packaged muffins.

After comparing several recipes, I decided on a recipe from Wilton, and I have adapted it slightly to be more like the packaged muffins that I wanted to copy. The original recipe at the Wilton site has cocoa powder to make the muffins chocolate flavored, and there is a glaze recipe that can be added if desired.

Print Recipe

Chocolate Chip Mini Muffins

3/4 cup all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 package (4 ounces) cream cheese, softened

2 tablespoons butter, softened

1/4 cup granulated sugar

1 egg

1/4 cup sour cream

1/4 teaspoon vanilla extract

1/4 cup mini chocolate chips

Preheat oven to 350 degrees F. Prepare a mini muffin pan by spraying with cooking spray. In a small bowl, combine flour, baking powder, and salt. In a large bowl, beat cream cheese with an electric mixer until smooth and creamy, about 3 minutes. Beat the butter into the cream cheese. Add the sugar, egg, sour cream, and vanilla; beat to combine. Stir the flour mixture into the cream cheese mixture just until combined. Gently blend in the chocolate chips. Divide the batter evenly in prepared pan, filling each muffin cup 2/3 full. Bake in preheated oven for 8 - 12 minutes, or until top of muffin springs back when touched. Remove from oven and cool 5 minutes in pan. Remove muffins from pan and place on a cooling rack. Makes 24 mini muffins.

Cool the muffins in the pan for 5 minutes.

Remove the muffins from the pan and place on a cooling rack.

With only 1/4 cup of sugar these muffins aren't too sweet, and the cream cheese and sour cream combination gives them a light texture with a wonderful flavor. These little muffins are great for breakfast or for a snack, and if you're lucky there will be a few left to pack as a lunchbox treat!




This recipe was shared with:
The Bulletin Board
Mix it up Monday
Weekend Potluck
Miz Helen's Full Plate Thursday
Domesblissity Thriving on Thursdays
Newlyweds Recipe Linky
All My Bloggy Friends
Mealtime Monday at Couponing and Cooking

The inspiration for these muffins came to me last week when I had lunch with my grandson at his school. His mom packs a lunch for him every day, and inside his lunch box that day was a little package of chocolate chip mini muffins. They were the store-bought kind, and they looked very soft and tasty, but surely a store brand muffin couldn't be as good as a home baked muffin. I went home that afternoon intent on finding a recipe for muffins that would look like, but taste better than, his packaged muffins.

After comparing several recipes, I decided on a recipe from Wilton, and I have adapted it slightly to be more like the packaged muffins that I wanted to copy. The original recipe at the Wilton site has cocoa powder to make the muffins chocolate flavored, and there is a glaze recipe that can be added if desired.

Print Recipe

Chocolate Chip Mini Muffins

3/4 cup all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 package (4 ounces) cream cheese, softened

2 tablespoons butter, softened

1/4 cup granulated sugar

1 egg

1/4 cup sour cream

1/4 teaspoon vanilla extract

1/4 cup mini chocolate chips

Preheat oven to 350 degrees F. Prepare a mini muffin pan by spraying with cooking spray. In a small bowl, combine flour, baking powder, and salt. In a large bowl, beat cream cheese with an electric mixer until smooth and creamy, about 3 minutes. Beat the butter into the cream cheese. Add the sugar, egg, sour cream, and vanilla; beat to combine. Stir the flour mixture into the cream cheese mixture just until combined. Gently blend in the chocolate chips. Divide the batter evenly in prepared pan, filling each muffin cup 2/3 full. Bake in preheated oven for 8 - 12 minutes, or until top of muffin springs back when touched. Remove from oven and cool 5 minutes in pan. Remove muffins from pan and place on a cooling rack. Makes 24 mini muffins.

Cool the muffins in the pan for 5 minutes.

Remove the muffins from the pan and place on a cooling rack.

With only 1/4 cup of sugar these muffins aren't too sweet, and the cream cheese and sour cream combination gives them a light texture with a wonderful flavor. These little muffins are great for breakfast or for a snack, and if you're lucky there will be a few left to pack as a lunchbox treat!




This recipe was shared with:
The Bulletin Board
Mix it up Monday
Weekend Potluck
Miz Helen's Full Plate Thursday
Domesblissity Thriving on Thursdays
Newlyweds Recipe Linky
All My Bloggy Friends
Mealtime Monday at Couponing and Cooking