Chocolate Chip Muffins Tested Recipe

Chocolate Chip Muffins Recipe

Chocolate Chip Muffins add chocolate chips to a moist and buttery sweet muffin batter. These are delicious either warm from the oven or at room temperature. Your kids will love them in their lunchboxes or as an after school snack with a tall glass of milk.

Muffins are what we call a "quick" bread and you can see why when you make this Chocolate Chip Muffin recipe. All you need are two bowls; one for the wet ingredients, and one for the dry. Combine the two and your batter is made. The important thing is not to over mix the batter or you will end up with muffins that are a little tough. Before you put the batter into the muffin tin, make sure to either grease the muffin cups or line the cups with paper liners. My preference is to use paper liners since it makes cleanup a snap but I also like peeling back the paper to find a soft and tender cake-like batter underneath.

Now, if we leave out the chocolate chips, what we are left with is a great muffin batter to which so many things can be added. For example, instead of chocolate chips, we can add fresh blueberries or raspberries when they are in season, or fresh or even dried cranberries would be nice, or add dried fruits of which there are so many choices, or even some chopped nuts. To any or all of these add a tablespoon of minced lemon or orange zest for a citrus flavor. So start experimenting and have fun making up your own muffin recipes. Also, I have included a recipe for a cinnamon-sugar topping that can be sprinkled on the tops of the muffins before baking.


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Chocolate Chip Muffins: Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract.

In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 - 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 regular sized muffins.

References:

Spaull, Susan & Burrell, Fiona. 'Leith's Baking Bible'. Bloomsbury Publishing. London: 2006.

Rombauer, Irma S., Rombauer Becker, Marion, & Becker, Ethan. The All New All Purpose Joy of Cooking. Simon & Schuster Inc. New York: 1997.

Chocolate Chip Muffins:

1/2 cup (113 grams) unsalted butter, melted and cooled

2 large eggs

1 cup (240 ml) milk or cream

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all-purpose flour

2/3 cups (135 grams) granulated white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (170 grams) milk chocolate or semisweet chocolate chips

Topping:

1 tablespoon (15 grams) granulated white sugar

1/2 teaspoon ground cinnamon