Who doesn’t love a mini muffin? They’re tiny so you feel you can have more and they don’t really count right? These are like the ones you’d find packaged in the bakery department at some supermarkets but these are so much better. They’re super moist and flavorful and full of mini chocolate chips. So good!
If you don’t have mini muffins tins or mini chips, you can certainly make these regular sized but there’s something so fun about the mini shape and kids love them!
This recipe again uses the “reverse creaming” method where the flour mixture is first coated with fat which prevents gluten from forming which can make for tough cakes or muffins. You pretty much can’t over-mix these using this method so it’s great for kids that want to help or learn how to bake!
You can freeze these or store in a container or plastic bag but they never seem to last that long! I hope you enjoy these tasty morsels of deliciousness and don’t forget to rate and review if you try these!
Mini Vegan Chocolate Chip Muffins
48
servings15
minutes12
minutesDelicious tender mini muffins studded with mini chips and it’s all vegan!
Ingredients
1 1/4 cups all purpose flour
3/4 cup vegan cane sugar
2 tablespoons cornstarch
3/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 cup plain vegetable oil
3 tablespoons vegan sour cream
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
3/4 cup vegan milk
1 1/2 teaspoons fresh lemon juice or white vinegar
1/2 cup mini vegan chocolate chips
Directions
- Preheat oven to 350° and spray a mini muffin pan or use mini muffin liners. In a large mixing bowl, whisk all of the dry ingredients together until well blended.
- Add the oil, sour cream and 1/4 cup of the vegan milk and combine for a few minutes until bonded and all flour is coated with no streaks left. Batter will be somewhat thick.
- Add the lemon juice or white vinegar to the remaining 1/2 cup of vegan milk and let sit for a minute. Add the extracts to the milk then mix into the batter in the bowl blending well for a minute or two. At this point, you can’t over mix the batter as we’ve coated it with fat first preventing gluten from forming.
- Mix in the mini chips and fill the muffin cups pretty full (not completely but 3/4 full) then bake for 12-15 minutes until done checking doneness with a toothpick or cake tester. Cool then remove from tin and enjoy!
Notes
- Recipe should make about 48 mini muffins (my pan makes 24 so about two batches) or about 18-20 regular sized ones.
- If you can’t find mini chips, use regular sized ones.
- You can add more mini chips to the top before baking for a nicer presentation like I did.
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