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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.
Love how they turned out just perfect!!! thank you for sharing with this recipe!!!
http://borrowidea.blogspot.com/2013/11/chocolate-chip-muffins-yummy-recipe.html
I just made these and they were divine. best recipe i’ve found so far!
Rachel-
Awesome! That’s wonderful to hear! Have a great day and thank you for following MBA!
-Jamie
My daughter and I made these muffins and they were way too buttery. We ended up throwing them out.
Diane, I’m sorry you felt that way. We did not have that experience.
– Jamie
As a baker of 14 years, I rarely look at new recipes. But these were wonderful. I added orange zest & orange extract. Made them extra special.
Eric,
That’s awesome to hear, and your additions of orange zest and extract sound so good! Thank you so much for stopping back to share and have a wonderful day!
Jamie
I made these today using vegan butter spread, flax eggs & nut free, dairy free, soy free mini chocolate chips. My kids loved the,!
Oh & unsweetened plain almond milk.
@Shautel Walker,
You won’t be invited to my parties.
I made these yesterday, they turned out perfect! I used to have a muffin cookbook with a chocolate chip muffin recipe I loved, but the cookbook eventually fell apart and the recipe was lost. Since then I have looked for a replacement recipe but never found one as good until now!
Nancy,
That is great to hear! I’m so happy I could help you replace an old favorite. Have a wonderful day and thank you for following MBA!
Jamie
Hello,
I was wondering if low fat milk would work in place of whole milk?
Thanks.
–Erin
I made these today, they came out delicious. Thanks for the recipe!
these bad boys are in the oven currently and my house smells AMAZING! my boyfriend has been hounding me to make chocolate chip muffins for weeks now and i could not find any good looking recipes. i will be leaving an updated comment once we try one in a bit:]
Jamie – made these for a brunch yesterday! Fabulous! One friend commented that they were so pretty they didn’t look real! And they tasted so good. The younger girls especially loved them. Thanks for sharing the recipe!
http://tisablessingtobe.blogspot.com/2013/02/brunch-for-bunch.html