I like easy recipes—ones I can toss together in minutes. There’s a time for gourmet ingredients and fancy techniques, but that time isn’t a busy Saturday morning when a little girl is craving a breakfast studded with her favorite sweet treat.
My friend’s daughter adores chocolate — everything from classic candy to homemade hot cocoa. She loves helping in the kitchen, too; she’s getting pretty good at cracking eggs and has even started photographing our creations on her iPod. It’s impossibly cute.
While she’ll sample almost anything we bake, her one true love is simple: milk chocolate chips. She likes them in pancakes, cupcakes, or straight from the bag.
Last weekend I switched up our usual breakfast of scrambled eggs and pancakes for scrambled eggs and chocolate chip muffins. They were a big hit—she declared me “the best cook ever” (again), and I’ll happily accept the title.
Whether you’re baking for a chocolate-loving tween or simply want to brighten someone’s morning, these Chocolate Chip Muffins are quick, comforting, and reliably delicious.
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 oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or spray the wells with nonstick cooking spray.
-
In a large bowl, whisk together the flour, light brown sugar, granulated sugar, baking powder, and salt. Set aside.
-
In a medium bowl, whisk the melted and cooled butter with the eggs, milk, and vanilla until well combined.
-
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined—do not overmix. Fold in the chocolate chips.
-
Spoon the batter evenly into the prepared muffin cups. Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean.
-
Transfer muffins to a wire rack and cool at least 5 minutes. Serve warm or at room temperature.
Notes
- These muffins are best the day they’re made. Store leftovers in an airtight container at room temperature for up to two days; warm in the microwave for about 30 seconds before serving. Wrapped tightly, they freeze well for up to two months.
Slightly adapted from food.com
Like this recipe? Leave a comment below!