Though life is somewhat CHAOS, the weekends are a bit more relaxing with less plans (not that we really even have plans during this pandemic). And Dylan and I usually bake something. Lately it’s been muffins, cupcakes or cookies.

Baking with her is THE BEST. It’s SOOOO messy and never turns out perfect (she over-pours every ingredient)… but it’s so fun and I just know that these are memories she will remember forever. These are memories I remember with my own mom. This is why I blog and share with you all! Because the kitchen holds so many special moments in our life. I just love it.

These are muffins, but I actually told her they were “cupcakes” to make her more excited, hah! She has my sweet tooth that is for sure!

This will make 6 regular size or 24 mini muffins! Anything with mini chocolate chips in our house is a hit!!

Chocolate Chip Mini Muffins

• 1 1/4 all-purpose flour

• 1 tsp. teaspoon baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1/4 cup unsalted butter, melted and cooled

• 1/2 cup sugar

• 1 egg

• 1/2 cup milk of choice (I use almond milk)

• 2 tsp. vanilla extract

• 1 cup mini chocolate chips

Directions:

1. Whisk together the dry ingredients and set aside (flour, baking powder, baking soda, salt).

2. In another bowl, whisk the butter, sugar and egg to combine. Add milk and vanilla.

3. Combine the flour mixture with the melted butter mixture. Add in the mini chocolate chips and stir.

4. Preheat oven to 375. Spray muffin tins or line with cupcake liners. Add batter and fill 3/4 way.

5. Bake for 12-15 minutes or until the edges are just turning golden and the center appears baked. If making regular size muffins, bake until a toothpick comes out clean.