Mini muffins are the best. They’re cute to look at and you can eat about 10 of them in one sitting. I especially loved these muffins because they had such a wonderful moist, dense texture from the sour cream and the addition of the chocolate chips made it even more tasty. Everyone who tried these loved them and they were an absolute hit!

Strawberry Chocolate Chip Mini Muffins (adapted from A cup of Mai):

Yields 24 mini muffins

  • 1 cup strawberries, diced
  • 1 squeeze of lemon juice
  • 1 cup flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup mini chocolate chips
  • Powdered sugar, optional

Preheat the oven to 400 degrees F.

Line a mini muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

Put diced strawberries into a bowl spritz lemon juice on them and stir gently to combine.

Sift flour, sugar, and baking powder together into a medium bowl; set aside.

In a small bowl, whisk together the oil, sour cream, vanilla and egg. (It will have a very creamy texture.)

Pour mixture over dry ingredients, stirring to combine.

Fold in strawberries and chocolate chips.

Scoop the batter evenly into the muffin tray.

Place into the oven and bake for 14 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

Dust with confectioners’ sugar, if using.