Chocolate Chip Muffins
What type of breakfast sweet person are you? Do you gravitate towards the muffins, the doughnuts, danishes, or something else?
I’m definitely a muffin gal, but had forgotten about how much I loved them until January rolled around and I was sitting in a hospital room. The morning after having Joseph, my husband and I were filling out the breakfast form and he checked off blueberry muffin on his order. I thought that sounded good and added it to my order, as well. The blueberry muffin that arrived definitely came from a package, but my goodness, it totally hit the spot that morning. It could have been due to the fact that it was the first thing I had eaten in a day and a half that wasn’t ice chips, but it made me remember how much I absolutely love a good muffin.
While I’ve made chocolate-chocolate muffins before, I was still missing a chocolate chip muffin from my breakfast repertoire.
Watch How to Make Chocolate Chip Muffins
[adthrive-in-post-video-player video-id=”FNhkILdY” upload-date=”2018-06-10T01:42:10.000Z” name=”Chocolate Chip Muffins” description=”Chocolate chip muffins that can be made with pantry staples and whipped up in just 10 minutes. Perfect for a quick breakfast treat!”]
It goes without saying that I love, love, love anything and everything that includes chocolate chips. From my favorite cookies to scones and biscotti, I generally can’t resist chocolate chip-anything. Add muffins to that ever-growing list!
These muffins are incredibly quick and easy to make, taking only 10 minutes from the time you start until they’re in the oven baking away. They bake up soft and tender, not too crumbly, and with a bit of a crunch from the sugar topping. If you love a sweet start to your mornings, these muffins will absolutely fit the bill.
Chocolate Chip Muffins
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) + 2 tablespoons granulated sugar, divided
- 1 tablespoon baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, melted and cooled to room temperature
- 1 egg
- 1 cup (244 ml) milk
- 2 teaspoons vanilla extract
- 1 cup (180 g) semisweet chocolate chips
- Preheat oven to 375 degrees F. Line a standard-size muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, ½ cup of the sugar, baking powder and salt; set aside.
- In a large bowl, whisk together the melted butter and the egg. Add the milk and vanilla extract and whisk to combine.
- Add one-third of the flour mixture and whisk until combined, then add another third and whisk until combined. Using a rubber spatula, fold the remaining flour into the mixture, then fold in the chocolate chips.
- Divide the batter evenly between the muffin cups and sprinkle the tops with the remaining 2 tablespoons sugar. Bake until golden brown and a thin knife inserted into the center comes out clean, 15 to 20 minutes.
- Remove from the oven, place the pan on a wire rack and allow the muffins to cool completely before removing. The muffins can be stored in an airtight container at room temperature for up to 4 days. (You can also freeze them by removing the paper liners, wrapping individually in plastic wrap and placing in a ziploc freezer bag.)