Tuesday, May 3, 2011

Chocolate Chip Muffins

I searched a long time for what looked like a GOOD muffin recipe. I finally found one on Handle the Heat blog that looked like a winner, so I made them and I am so glad I did. I made a few changes, and these puppies were moist, sweet, puffy, and just good. I don't know how many of you know Melissa Arnold, but she is an AMAZING cook/baker. She loved these muffins and even asked for the recipe if that tells you anything! For the muffins, you will need brown sugar, sugar, flour, baking powder, milk, butter, eggs, vanilla, and chocolate chips. In a large bowl, combine sugar, brown sugar, flour, and baking powder
In another bowl, whisk together milk, melted butter, eggs, and vanilla. Form a well in the middle of the dry mixture. Pour the wet mixture into the dry
Fold the wet into the dry ingredients until moistened. Add the chocolate chips
Fold those in, mixing the least amount as possible
Scoop the finished muffin batter into muffin lined pans
This next part is optional, but I sprinkles turbinado sugar onto each muffin to add a little crunch and sweetness
Bake and dump of of the pan to cool
I love muffins and breads warm, so I ate mine before it had a chance to cool
If you don't eat them right out of the oven, you could always warm them in the microwave. Then of course slab some butter on them :)

Chocolate Chip Muffins
  • 1 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 2/3 cup whole milk
  • 1/2 cup butter (melted and cooled)
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla
  • 1 (12 oz) pkg. milk chocolate chips
Preheat the oven to 375 degrees. Line a muffin pan with muffin liners. In a large bowl mix together flour, sugar, brown sugar, baking powder, and salt. In another bowl whisk together eggs, milk, butter, and vanilla until well combined. Make a well in the center of the dry ingredients and pour the wet mixture into the well and stir until combined. Fold in chocolate chips. Spoon batter into muffins tins. If using turbinado sugar, sprinkle about 1/2 tsp on the top of each muffin. Place into the oven and bake for about 10-18. Remove from the oven and allow to cool for 2 minutes. Remove from the pan and eat warm! Store in an air-tight container. (Best when served the day of making them or the next day).

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