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Chocolate Chip Muffins

I like things to be easy – recipes that allow me to toss everything together within minutes are amongst some of my favorites. There’s definitely a time and a place for gourmet ingredients and fancy techniques, but that place is not a Saturday morning when a little girl has a hankering for a breakfast studded with her favorite sweet treat.

My friend’s daughter has an affinity for all things chocolate – from Milk Duds to Homemade Hot Cocoa, she definitely swoons for sweets. She also loves helping out in the kitchen – in fact, I think she cracks eggs better than I do and has recently started photographing our creations on her iPod. Seriously, how adorable is that?

Although she’ll happily sample anything that we create in the kitchen, her one true love is pretty simple – milk chocolate chips. She loves them in pancakes, cupcakes, or pulled straight out of the bag and popped directly into her mouth.

Last weekend I decided to switch up her usual weekend breakfast of scrambled eggs and pancakes for scrambled eggs and chocolate chip muffins. Let’s just say they were a raging hit and I was deemed “the best cook ever” for about the 1,000th time – which I’ll totally take.

Whether you’re baking for a chocolate loving tween or just looking to brighten someone’s day with a little muffin love, I hope you enjoy these Chocolate Chip Muffins as much as we did.

Chocolate chip muffin with a bite taken out of it in front of a glass of milk on a wood surface

Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 2/3 cup whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups milk chocolate chips

Instructions

  1. Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.
  3. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.
  4. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips.
  5. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.

Notes

  • These muffins were best served the day they are made; however, leftovers can be stored in an airtight container at room temperature for up to two days. I recommend warming them in the microwave for about 30 seconds before serving. Wrapped airtight, they can be frozen for up to two months.

Slightly adapted from food.com 

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Jen W

Tuesday 17th of May 2016

Would it be possible to make these orange chocolate chip muffins? What would need to be tweaked for that to work?

Jamie

Tuesday 17th of May 2016

Hi, Jen! I think you could definitely give these a little orange flavor. Start by adding a bit of orange zest. If you want more orange flavor, I would add a little bit of orange juice. Let me know how it goes!

Ioana

Thursday 12th of May 2016

Hi, is the whole milk same as full cream milk

Jamie

Friday 13th of May 2016

Hi, Ioana! Yes, it's the same thing. I hope you enjoy the muffins!

rita

Tuesday 29th of March 2016

The batter should look lumpy or not?

Jamie

Tuesday 29th of March 2016

Hi, Rita! It's definitely okay for muffin batter to be lumpy. I hope you enjoy them!

Millie

Friday 12th of February 2016

Hi, can I use dark brown sugar instead of light brown sugar?

Thanks!

Jamie

Friday 12th of February 2016

Millie- Sure! Dark brown sugar just has a little more molasses, so it will be just fine. :) -Jamie

Leila Bassett

Sunday 24th of January 2016

Can the batter be made the night before and made the next day?

Jamie

Tuesday 26th of January 2016

Hi, Leila! I would recommended baking the muffins the same day you make the batter. The baking powder may not do its job if left overnight, and the muffins could be a bit flat. I hope you enjoy them!

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