Sometimes its fun to think back on life as a little kid. Remember how everything was so GIANT? Parents’ shoes, couches, cereal boxes, dogs…Then one day, in fifth grade, I put on a pair of wedges and all of a sudden I felt GIANT. My feet seemed so far from my head!
But honestly, I can’t remember what it felt like to be physically small. I mostly just remember all the fun games, toys, and foods! So many mini things…guess that was something we could relate to as kids. Polly Pockets, Barbie accessories, those ride-on Power Wheels Fisher-Price Jeeps, mini Eggo’s, and mini muffins!
A box of Hostess mini muffins didn’t stand a chance in my house. Between the older siblings, the four little baggies would be eaten within 5 minute of leaving the store. My favorite flavor was always blueberry. Blueberries are totally my breakfast accessory. Any other normal kid prefers chocolate chip. Chocolate chips are the biggest secret to getting kids to actually eat and enjoy breakfast, or better yet: mini chocolate chips.
Let’s face it, even now I love everything mini. Which is why, when Boyfriend suggested I make chocolate chip muffins for a family fallen under hard times, I made them mini!
These muffins come together quick and easily, and taste like a little kid’s dream. They are sweet, soft, and perfectly chocolatey. In addition to the vegetable oil, I used buttermilk to ensure that they’d be nice and moist. Also, I used some vanilla butter nut extract (my obsession!) to give it that signature “professional baked good” taste.They’d be perfect for your Memorial Day holiday weekend breakfast or–obviously–a lunchbox treat.
Hostess-Inspired Chocolate Chip Mini Muffins
Valerie | Pursuit of Sweetness
Serves: ~4 dozen
- 3 cups flour
- ½ teaspoon salt
- 1¼ tablespoon baking powder
- 1 cup granulated sugar
- ½ cup butter
- ¼ cup canola or vegetable oil
- 3 eggs
- 1½ cup buttermilk
- 1 teaspoon vanilla butter & nut extract
- 1 teaspoon vanilla extract
- 1½ cup mini chocolate chips
- Preheat oven to 375 degrees; and either grease or line a mini muffin pan. In a medium bowl, combine flour and salt.
- In a separate bowl, beat together remaining ingredients: baking powder, sugar, butter, oil, eggs, buttermilk, and vanillas. Add chocolate chips. Create a well in the dry ingredients and pour in liquid mixture. Fold in wet ingredients until just combined.
- Fill muffins tins with batter so that they are nearly full. Bake for 12-14 minutes, until a cake tester comes out clean from the center of a middle-of-the-pan muffin. Edges will be a hint of brown, but the tops will mostly stay pale.