Chocolate Chip Muffins

I must say I have been on the search for a good pumpkin muffin recipe for a while now. Two years ago, I shared two that were quite good and very different from each other. A Pumpkin Cream Cheese Swirl Muffin, that reminded me of this Cheesecake Stuffed Pumpkin Bread and a Pumpkin Cranberry one, that I got the idea for from a Chobani pumpkin yogurt. And while both of those pumpkin muffins were delicious, I think I finally found the perfect pumpkin muffin for me. It stayed moist for a couple of days in an airtight container at room temperature, it doesn’t involve a lot of crazy ingredients and it has chocolate chips. Which means it works just as well as a breakfast treat as it does for a midday snack or even dessert. I enjoyed one for each of those occasions. It’s simply called a Chocolate Chip Pumpkin Muffin.

One more thing that’s great about this recipe… You can halve it easy enough and still end up with a decent amount of delicious muffins. I halved it and ended up with enough batter for 14 muffins. One last thing, make sure to sprinkle your muffins with a few extra chocolate chips prior to baking. It makes them prettier and a little extra sweeter!

Chocolate Chip Pumpkin Muffins

Servings: 24 Muffins
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Ingredients:

3 cups flour

3 cups sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon Kosher salt

2 cups pumpkin puree

1 cup vegetable oil

4 eggs

2/3 cup water

1 teaspoon ground clove

1 teaspoon all spice

2 cups semi-sweet chocolate chips, plus additional for sprinkling on top

Directions:

Preheat oven to 350 F. Line two cupcake pans with liners.

In a medium bowl whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.

In a large bowl, using a handheld mixer, beat the pumpkin, oil, eggs, water and spices on medium speed until combined. With the mixer on low gradually add in the flour mixture and mix until just combined. And finally, fold in the chocolate chips with a rubber spatula.

Transfer the batter to the prepared cupcake tins, filling each crevice about 2/3 full. Sprinkle the top of each muffin with a few chocolate chips. Bake in the preheated oven for 25-30 minutes, until a cake tester inserted into the center of one of the muffins comes out clean. Let cool in the pans for five minutes and then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature.

Recipe from What’s Gaby Cooking

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.

Servings: 12 small or 6 large
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Ingredients:

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

Directions:

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