Chocolate Chip MuffinsMonday, July 19, 2010
- require only a few dishes so cleanup is easy
- have countless flavor variations
- take a few minutes to prepare and less than 20 minutes to bake
- make the house smell absolutely delicious
As mentioned above, I love that, when preparing muffins, the flavors can be mixed and matched to achieve a delicious result. I tend to peruse my baking cupboard and use whatever I have leftover from other recipes. I like to experiment with the extra goodies that get thrown into the batter right before it gets poured into the muffin cups.
This morning, I had some leftover milk chocolate chips so I figured I would throw them into the batter. In less than 30 minutes, I had these perfect muffins that were jam-packed with melt-in-your-mouth chocolate chips. This was definitely a great start to my day!
Chocolate Chip Muffins
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 375 degrees. Prepare muffin tin by either buttering the cups or lining with paper liners.
- In a large bowl, whisk together butter, eggs, milk and vanilla extract.
- In another large bowl, mix together the flour, sugar, baking powder and salt. Stir in the chocolate chips.
- With a spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.
- Fill the muffin cups with batter 2/3 full.
- Sprinkle the top of the batter with 1 tablespoon sugar and 1/2 teaspoon ground cinnamon.
- Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Transfer to a wire rack and allow to cool for five minutes.
- Avoid over stirring when preparing muffins - do not stir or beat batter until it's smooth and lump-free
- Measure your ingredients carefully
- Use fresh baking powder and soda since these are what the muffins need to rise nicely
- Don't fill the cups too full with batter - fill the cups no more than 3/4 full because this will give the muffins nice, round tops rather than flat saucer tops
- Muffins are done when the tops are golden and spring back lightly when touched - the toothpick trick always works
- When muffins are done baking and are removed from the oven, let them sit in the tin for a few minutes before removing each muffin - this helps prevent them from falling apart
- Sit the pan on a cool wet towel - this will help the muffins come loose from the cups easier and prevent them from sticking to the bottom (never keep them in the tin longer than five minutes)