Chocolate Chip Muffins
I admit that I have a healthy appreciation for kitchen gadgets. I am quite sure that I would have a hard time giving up my stand mixers, food processor, hand mixers, and a number of other complex appliances that fill my kitchen and pantry. Even with all of that, I do enjoy baking with just a couple of bowls and a spoon.
That’s what this muffin recipe is all about. It is simplicity at its best. Measure, stir, scoop, and bake. Other than the measuring cups and spoons, all you need is a muffin pan, two bowls, a spoon, and a whisk.
Lazy mornings were made for muffins like these. Quinn and I made these a joint effort and had them in the oven in a matter of minutes. Eating them warm from the oven (well, after a few obligatory photos, of course) was a wonderful treat. Gooey chocolate with a hint of cinnamon…. You can’t do much better than that.
I love those rare times when I can justify chocolate for breakfast. It just seems like such a treat. It reminds of those times when my mother would let me eat cake for breakfast. What a way to start your day!
- 1 & 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted & slightly cooled
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Preheat oven to 375°. Lightly grease or line 12 muffins cups.
In a large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, beat the eggs. Stir in melted butter, milk, and vanilla. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in chocolate chips. Spoon batter into muffin cups, filling each about 2/3 full.
Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out clean. Serve warm.
Recipe adapted from McCormick.