Baking | Breakfast | Brunch

Chocolate Chip Muffins

April 10, 2017

Every weekend I try to bake something delicious like muffins or cookies to put in our lunches and tummies for the week. This past weekend I made some delicious chocolate chip muffins! I was going to make some raspberry muffins, but I was missing a couple critical ingredients. My hubby loves these muffins and so do I! They are delicious with some butter and a cup of hot tea. These muffins are the perfect addition to a breakfast or brunch gathering or for a lunch box. They are super easy to put together and delicious. I got this recipe here.

I prefer to use mini chocolate chips in muffins (as well as pancakes) because I believe they distribute better throughout the muffin. I think the buttermilk really makes a difference in these muffins, and makes them moist and delicious. I made these muffins before using unsalted butter and I found that the flavour just wasn’t strong enough, which is why I used salted butter this time. These would be a lovely addition for a brunch, or an easy breakfast in bed for a loved one. I love them.

Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A classic muffin, easily made in your own home!

Course: baking, Breakfast, brunch, Snack
Ingredients
  • 2 1/2 cups flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter melted (I used salted)
  • 1 cup sugar
  • 2 eggs
  • 1 cup milk (I made buttermilk/sour milk, you can use normal milk too)
  • 1 tbsp vanilla
  • 1 1/2 cup chocolate chips (I used mini chocolate chips)
Instructions
  1. Preheat oven to 425 and grease your muffin tins or use the muffin paper.
  2. In a medium sized bowl combine the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a smaller bowl combine the melted butter, sugar, eggs, milk and vanilla. Combine well.
  4. Add to the dry ingredients and mix until just combined.
  5. Spoon mixture into the muffin tins. I filled my tins quite full and still had batter left over so made an extra 2 muffins.
  6. Put the muffins in the oven for 5 minutes in the preheated 425 oven. After the five minutes turn the oven heat down to 375 and continue baking for 12-15 minutes until a cake tester comes out clean.
  7. Let cool and ENJOY!
Recipe Notes

I love mine cut in half, heat up in the microwave for 10 seconds  and smother with some butter.

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