Chocolate Chip Muffins
Another muffin recipe?? Yes!
When I purchase a new item for my kitchen (muffin pan), I tend to become a little bit obsessed with it. But I had been craving something chocolate chip for a while now and since I don’t have a cookie sheet at the moment (sad. someone want to give me a gift card to Williams Sonoma? Crate and Barrel? Sur la Table?), I decided to make muffins.
Most of the time I enjoy rich dark chocolate, but every once in a while milk chocolate is just so good. Also, milk chocolate’s flavor isn’t overpowering. So this recipe calls for milk chocolate chips and if you buy Ghiradelli brand milk chocolate chips, they’re huge! I like when recipes for sweet baked goods include both white and brown sugar, I find it produces a much better depth of flavor instead of just being sickly sweet.
I didn’t have any muffin liners so I greased the pan with Pam butter flavor spray. Something weird happened though. When the muffins had cooled enough in the pan to be taken out to rest on the cooling rack, I found that the chocolate chips that baked on the bottom or the sides of the muffins stuck to the pan and left a hole in the muffin were the chocolate chip was. I ended up with a pan full of half melted chocolate chips and muffins with crater-like holes in them. It was weird. I don’t know if it was the Pam spray or the giant Ghiradelli chips but either way next time I’ll use muffin liners. Its easier to clean up too.
These muffins last for a few days when stored in an airtight container. I like to reheat mine in the microwave so that they are warm and the chocolate is a little melted.
Chocolate Chip Muffins
Yield: 12 muffins
- 2 cups all purpose flour
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1/2 cup butter (melted and cooled)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1 (11 1/2 oz) package milk chocolate chips
Preheat the oven to 400 degrees. Grease 12 muffin tin cups or use muffin liners. In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt.
In another bowl stir together eggs, milk, butter and vanilla until well blended. Make a well in the center of the dry ingredients and pour the milk mixture into the well and stir until combined. Fold in chocolate chips.
Spoon batter into muffins tins. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean and the edges are lightly browned. Remove from the oven and allow to cool for 5 minutes.