It seems like I am on a muffin kick… Last week I brought you Blueberry Crumb Muffins and this week I am bringing you Chocolate Chip Muffins. The real reason why I made these muffins… I was going on a road trip and thought they would be a good snack/treat/breakfast for the road. When you have chocolate chips in a muffin they can be for anything I think. While this recipe was written for 12 servings (aka a cupcake size muffin) I opted to make 6 large ones as I didn’t want that many muffins for the road.
Chocolate Chip Muffins
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sugar
2 large eggs
1 cup whole milk
1 tablespoon vanilla extract
Preheat the oven to 425F and line a muffin tin with liners and then spray it with baking or cooking spray. This is just in case the muffins bake onto the pan so you can easily remove them.
In a large bowl mix together the flour, baking soda, salt and chocolate chips, set aside.
In a medium bowl whisk together the melted butter, sugar, eggs, milk and vanilla extract. Slowly add the wet mixture to the dry mixture and fold together until just combined.
Divide the batter among the muffin cups and bake at 425F for 5 minutes and then lower the oven to 375F and bake for another 12-15 minutes, or until a cake tester comes out clean.
Let cool in the pan on a wire rack for about 10 minutes and enjoy!
Recipe from Little Sweet Baker
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