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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.
I’ve been searching for the perfect chocolate chip muffin recipe for YEARS!!! And now I’ve finally found it!!! Thank you sooooooooo much!!!
Would it taste ok with semi sweet choc chips?
Just made these, and they came out great! thank you for the recipe. I altered it just a bit by using whole wheat flour, omitting the salt, and reducing the sugar to 1/2 cup (less guilt) :-)
I eagerly made these for my Boyfriend one morning. Unfortunately I did not like them :( The batter is much too thick to be a muffin, it was more like cookie batter. I baked them anyway, they came out like scones, very dense. Disappointed :(
Kaida-
I am so sorry the recipe did not work out for you. Please feel free to contact me with any specific questions, so we can attempt to figure out what went wrong. Thank you for providing your feedback and have a fantasic day!
-Jamie
Oh my goodness theses were delicious! I made them this morning for my sons 18th birthday. I have to confess I did not have any milk, so I used international delights creamer…I had sugar free vanilla…it was so good :)
Thanks for sharing this!
Kelly
Kelly-
I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
I would love to try this recipe this weekend. If I used mini chocolate chips and made mini muffins, would I just change the baking time or would I need to change the oven temp?
Dee-
The oven temperature can remain the same, with an adjustment to the baking time. Good luck and have a great day!
-Jamie
Just a quick question, if you were to use the same recipe but sub blueberries for the choco chips, would it turn out?
Nikki-
I have never adapted this particular recipe and used blueberries for the chocolate chips, but why not? Please stop back and let me know how it turned out!
-Jamie
I have these in the oven now and they smell delicious! I’ll be back to let you know how they turn out :) They have to be approved by my 3 year old :)
My hubby is a truck driver, and we stock him up every Sunday with food and snacks for the week. I have tried several different muffin recipes, and this one is the only one he asked me to make again. These are a great, easy treat for him to munch on throughout the week. The only change I made was adding more chips ( I’m up to 2 cups). Thank you for such an awesome recipe!
Gin-
I’m so happy to hear you enjoyed the recipe. Thanks so much for coming back and letting me know how the recipe worked for you! It’s awesome to know that your hubby loves these so much!
-Jamie
Hi!
Do u think its ok to substitute the butter with vegetable oil?
Pics are awesome btw!
Hana-
Without having attempted this substitution, I honestly have no idea if it would work. Let me know if you give it a try.
-Jamie