Monday, September 24, 2012

Chocolate Chip Muffins

What is it about muffins and cupcakes that gets us all giggly. Ok, well, it may not get you all giggly but it does me. I mean, as soon as you start to bake muffins or cupcakes, folks can't help but pace the kitchen, waiting to get their hands on a warm muffin, fresh out of the oven. 

There is just something so soothing about a muffin. Slightly sweet, definitely moist and so yummy. And that first bite after you pull down the sides of the paper muffin liner...oh mercy.  Best. Bite. Ever. I really like to make muffins. All kinds of muffins. These muffins I'm sharing today are a favorite of my son. What kid (or adult for that matter) can turn down a muffin full of chocolate chips? These muffins also freeze really well. So the night before, I pull a few out, and they are defrosted and ready to eat by morning. And you can make them into mini muffins too!

3 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. table salt
1 1/2 cups milk chocolate chips
1/2 cup (1 stick) butter, melted and cooled
1/4 cup vegetable oil
3 large eggs
1 1/2 cup milk (2% or higher)
2 tsp. vanilla extract
Preheat oven to 375F degrees. In a large bowl, stir together flour, sugar, baking powder and salt until combined. Better yet, have your kiddos do it! Add in the chocolate chips.
 Give it a stir to coat the chips in the flour mixture.
In your mixing bowl, combine the rest of the ingredients (butter, oil, eggs, milk and vanilla).
Stir well. Pour the dry ingredients in with your wet ones and stir just until everything is combined and moistened. And try to keep your little one from sticking his fingers in all the chocolate chip bags you have hanging out on the counter.

Line your muffin pan with cupcake liners (or spray with nonstick cooking spray). Fill with batter (about 3/4 of the way full). Now, to make these extra pretty, I like to take some extra chocolate chips and put two or three onto the tops of the muffins. I just think it makes 'em look nicer when they are all done.
Bake at 375F for about 15-18 minutes. Stick a toothpick in them to check for doneness. They should spring back to the touch when finished. Then, let everyone dig in!

Cook's Notes: These can easily be made into mini muffins as well (you'll just have to adjust the cooking time accordingly). Also, use your favorite type of chocolate chips. I prefer Milk Chocolate but often I have leftover bags of semi-sweet or mini chocolate chips and I'll use those sometimes. Go with what you like here. 


  1. Those look and sound delicious. I am trying to cut fats though so was wondering if yuo have ever tried subbing aplesauce for some of the shortening.

  2. Awe, what a great kitchen helper you have! :) I used to have a major obsession with chocolate chip muffins, especially chocolate, chocolate chip muffins!

  3. I love that you get your guy to help you in the kitchen!
    I think chocolate belongs in all foods, so of course these muffins are perfect!

  4. Looks sooooo yummy! What do you freeze them in? I love that idea!

  5. Thank you so much for the sweet comments!!
    Janna, I just freeze them in freezer safe bags. You just gotta make sure the tops of them don't stick together. So I'll stick them on a tray first and flash freeze them for about 15 minutes. Then I'll pop them all in a freezer safe bag. Hope that helps!

  6. My family has tried many of your recipes and I love that they are quick and easy and can be made with "regular" ingredients I can find here in the middle of nowhere! My oldest son LOVES your Taco Soup...deemed his favorite, which is no small feat for this picky eater. But, what I LOVE most about your recipes is that you share a printable for each of them!! Makes it so easy for me to try something new at the drop of a hat! That's for sharing...I'm off to make chocolate chip muffins!

  7. Why 2% milk or higher? Do you need the fat for some baking reason?

  8. I made these last week and my family absolutely loved them! Thanks so much for your recipes.


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