Chocolate Chip Muffins

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Weather has cool down a lot here in Northern California. I already bought a new pair of fluffy slippers, made hot cocoa and started wearing Christmas sweaters. My husband says that he is not ready for Christmas yet and I’m like what?? As soon as I put my Halloween decorations down, I started playing Christmas songs lol…

Anyway, I already baked a lot of things with pumpkin (which I love), so yesterday I decided to bake something simple that goes well with a good cup of tea or coffee. I chose coffee (and mixed in some of my favorite creamer of this season Peppermint Mocha) .

This recipe will remind you of those vanilla muffins with chocolate chips that you can find in a bakery , but of course these are way better!

Serves: 12-14 regular size muffins

Ingredients

2 1/2 cups all purpose flour

1 tablespoon baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, melted and cooled

1 cup white granulated sugar

2 large eggs room temperature

1 cup milk room temperature, you can use buttermilk too

1 tablespoon vanilla extract

1 1/2 cups Mini Chocolate Chips or regular size chips

Extra: 1/4 cup of granulated sugar for topping

Yield 12 regular size muffins or 8-9 jumbo size muffins

Instructions

-Preheat oven to 425 F. Prepare muffin pan with liners.

-In a large bowl, mix together: flour, baking powder, baking soda, salt. Set aside.

-In a medium bowl, whisk together: melted cooled butter, sugar, eggs, milk and vanilla.

-Slowly add the wet ingredients to the dry ingredients. Gently fold until just combined. Add the mini chocolate chips and mix. Do not overmix batter.

-Divide batter into the muffin cups ( fill them all the way up). I use a regular size ice cream scoop and that works very good for me.

-Sprinkle a tiny bit of the granulated sugar on the top of each muffin.

-Put the tray in the oven and bake it at 425 F for 8 minutes. This will help the muffins to have a good rise (like bakery style).

-After 8 minutes, reduce the temperature to 375 F and let it bake for 15 minutes. The tops should be golden brown.

Do not overbake or the muffins will be DRY.

Let cool and enjoy warm

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