Monday, January 21, 2013

Perfect Chocolate Chip Muffins & A Basic Muffin Mix

I looooove chocolate chip muffins. However, I realize that, while hard to swallow (pun intended), not everyone loves chocolate as much as I do. Which is just unfathomable, but I digress.

So, what I'm going to do is post my very favorite Chocolate Chip Muffin recipe BUT if you don't want chocolate chip muffins, don't add the chocolate! This mix is perfect for whatever you want to add - dried fruit, nuts, fresh blueberries or whatever else it is that people who don't like chocolate want in their muffins. ;-)

Perfect Chocolate Chip Muffins
Source: slightly adapted from
Yield: 12 regular sized muffins

2 cups flour
1/3 cup white sugar
1/3 cup lightly packed brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup 2% milk
1 stick unsalted butter, melted
2 teaspoons vanilla
2 eggs
2 cups milk chocolate chips (or whatever you want to throw in - berries, nuts etc)

Preheat oven to 400. Lightly spray muffin tin OR line with muffin liners.

In a large bowl, whisk together flour, white sugar, brown sugar, salt and baking powder making sure to get the lumps out of your brown sugar.

Next, melt your butter - you don't want to do this before you mix your dry ingredients or the butter will start to resolidify. In a small bowl mix melted butter with your milk and vanilla and then add your eggs (don't add the eggs first because you don't want the hot butter to cook them).

Add wet ingredients to the dry ingredients and mix until well blended. Fold in your topping of choice, in my case, the chocolate chips. Using an ice cream scooper, fill your muffin cups evenly dividing and using all of the batter.

Bake about 17 minutes. Test with a toothpick for doneness.

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