Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly and have a soft, golden texture. While the oven heats, prepare your mini muffin pan by lining it with paper liners or greasing it with a little butter or cooking spray.

Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial to evenly distribute the leavening agents, so your muffins rise perfectly and have a light texture.

Combine the Wet Ingredients

In a separate large bowl, mix the melted butter, milk, eggs, and vanilla extract. These ingredients create a moist base for the muffins and provide the flavor and richness you’ll love in every bite.

Combine Wet and Dry Ingredients

Now, gently stir the dry ingredients into the wet ingredients. Use a spatula to mix them together, but don’t overmix—just stir until everything is combined. Overmixing can make the muffins dense, and we want them light and fluffy!

Fold in the Chocolate Chips

Gently fold in the chocolate chips (and any other mix-ins you like, such as chopped nuts or dried fruit). Be sure to distribute them evenly throughout the batter so every muffin has a chocolatey surprise inside.

Fill the Muffin Pan

Spoon the batter into the mini muffin cups, filling each about ¾ full. Don’t overfill, as the muffins need space to rise and expand. This recipe should make about 24 mini muffins, which are perfect for sharing or enjoying as a snack.

Bake the Muffins

Place the muffin pan in the oven and bake for 10-12 minutes. Since these are mini muffins, they bake quickly. Check for doneness by inserting a toothpick into the center of one—if it comes out clean, they’re ready.

Let Them Cool

Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Cooling them in the pan helps set the shape, and then they’ll be easier to handle.