Mini Chocolate Chip Muffins

Sharing is caring!

These mini chocolate chip muffins are small, fluffy and sweet. When I make mini chocolate chip muffins, the plate is gone within hours. I love the sweet little bite size muffins. My kids love them too. I use freshly milled soft wheat flour, that promotes brain and body health. Plus, freshly milled flour keeps those kids fuller for longer.

I used to go buy pre-packaged mini muffins to-go. It was an easy fast breakfast or snack for my girls on the run. After awhile though, the price started going up and the ingredient list got longer. I knew how to make regular and jumbo muffins but they always made a big mess when consuming. I needed mini muffins for traveling and less mess. First thing I did was buy a mini muffin tray. Next was alter the recipe and use mini chocolate chips.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

First preheat oven to 375 degrees. Spray or grease mini muffin pan or use liners.

Measure out 265 grams (2 cups) of freshly milled soft white wheat flour, 3 grams (1/2 teaspoon) of salt and 10 grams (2 teaspoons) of baking powder and mix together into medium bowl. I use glass anchor bowls that came in a set. Set aside.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Into a large mixing bowl, cream together one stick of butter (8 tablespoons), 136 grams (2/3 cups) of brown sugar, 55 grams (1/4 cup) white sugar. (I now use raw cane sugar in place of the white sugar.)

Next add in 2 eggs, 1/2 cup milk and 1 teaspoon vanilla extract to creamed mix. Blend well.

Fold in flour mixture to batter. Add 3/4 cup of mini chocolate chips. Try to not over mix batter.

Scoop batter into muffin spaces on muffin tray. I now use mini muffin liners from Amazon that work amazing for clean up.

Bake for 10-15 minutes until golden. Over baking can happen fast, so check every 2 minutes after the first 10 minutes are complete.

I rarely get to store these muffins, as they are gone so fast. I have keep them in an air tight container for a few days. You can also freeze these muffins until ready to use. Dividing the muffins into 4-6 smaller freezer bags will help keep them an easy to-go snack or breakfast. Just give them an hour to defrost before consuming.

Yield: 24

Mini Chocolate Chip Muffins

Print

These mini chocolate chip muffins are small, fluffy and sweet.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 265g (2c) freshly milled soft white wheat flour
• 3g (1/2tsp.) salt
• 10g (2tsp.) baking powder
• 1 stick (8Tb.) unsalted butter- room temp.
• 136g (2/3c) brown sugar
• 55g (1/4c) raw cane sugar
• 2 eggs
• 1/2c milk
• 1tsp. vanilla extract
• 3/4c mini semi-sweet chocolate chips

Instructions

1. Pre-heat oven to 375 degrees.
2. Grease mini muffin pan or use liners.
3. Mix flour, salt and baking powder together in small bowl. Set aside.
4. Cream together butter and sugars.
5. Mix in eggs, milk and vanilla extract.
6. Fold in flour mixture to batter.
7. Add chocolate chips. Be careful to not over mix batter.
8. Scoop batter into muffin spots on muffin pan.
9. Bake muffins for 10-15 minutes. Check after 10 minutes, can burn fast.
10. Muffins should be golden and will continue to bake for a little while after pulled out of oven.
11. Store in air-tight container or freeze after completely cooled.