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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 Muffins
Ingredients
- 2 cups all-purpose flour
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 2 eggs lightly beaten
- ⅔ cup whole milk
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups milk chocolate chips
Instructions
- 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.
- In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.
- In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.
- 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.
- 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.
- 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.
Is the batter really, really sticky? I’m just to thick muffin recipes, but this one was really sticky for us. Hard to squeeze out of a scooper :) Which granted, made it easier for my 5 yr old to practice her scooping skills – but was hard for her to squeeze out! I did double the batch though – we have a family of 6, 12 muffins is not going to cover us for breakfast!
Thanks for sharing!
I just baked them last night with my sister, they were delicious. I love that they are not too sweet. They are perfect. I just think the temperature was too high, as they were hard in the bottom and sides. I don’t know, anyways, still, we ate them like that. I posted them today, please feel free to visit the post and see your recipe in a step-by-step photo mode. =)
http://gabhousewife.blogspot.com/2012/02/freckled-muffins.html
I made these over the weekend, and they turned out great!! I love that this recipe was super easy, too. Thanks for sharing!
I just made these this evening for my twin girls and they were delicious! In fact, I’m currently suffering from a burnt tongue because I couldn’t wait long enough for them to cool down! I did have to use an egg substitute because in the middle of preparing the recipe, I discovered that my eggs were expired. I can’t wait to make them with eggs! Thanks so much!
I would love these for breakfast! My roommate and I used to buy the giant chocolate chip muffins at a local bakery in college, and they have been my favorite ever since.
It has been a long time since I’ve had a really good chocolate chip muffin… these might need to happen very soon!
Mmmm, these look adorable…and delicious! Now I’m craving chocolate chip muffins!
Hi!
Just baked these this morning for breakfast and wanted to thank you for yet another phenomenal recipe!!!! Super simple, and UBER YUMMY!!!!
I am sure I can use this muffin base for many types of muffins, but I know my fav will always be chocolate chip!!!
<3
Love the pictures, love the story behind the muffins, and love, love, love Chocolate Chip Muffins.
Yum! These look so great! I’m always up for having chocolate as apart of breakfast.