Tasty Chocolate Chip Muffins Recipe
I’ve tried variations of chocolate chip muffin recipes before but when you have two boys who just love them and ask for them repeatedly, you need to mix things up to keep it interesting. This recipe for chocolate chip muffins was fantastic. They were soft and moist–something not always found in chocolate chip muffins.
Too often, they turn out dry and kind of…blah, as if they are missing something. Fortunately, this recipe for chocolate chip muffins makes a great batch of tasty, marvelous muffins. It’s one that I won’t mind fitting into the muffin rotation. I’m including a sample of items in the images below that are 1. affiliate links (see how I use wishlists to shop small) and 2. helpful in the kitchen.
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The original recipe called for an entire bag of chocolate chips. I thought that that was way too much for a pan and a half of muffins. If you really like your chocolate, go ahead, and do it. Live dangerously. But for me, as much as I love chocolate, I wanted to have plenty of muffin flavor. I’d prefer a muffin that is studded with chocolate chips as opposed to overloaded with chocolate chips. You can see from my image above that they were full of chocolate chips even with the decreased amount. For the record, I added in a cup and a half of the chocolate chips and, for me, I think I could still pare that down slightly because there’s a lot of chocolate in there. One cup would probably do it.
Okay, I made another change or two as well. The original recipe calls for a very hot oven. That seemed a little off. Since I have made many, many muffins, I decided to use 350* and bake them a little longer, if needed. I didn’t want the tops to burn or get too dark and hard (I hate that) while the inside was underdone. You should figure that these muffins will take closer to thirty minutes to bake but check on them after twenty minutes or so, just to make sure.
I also added 2 Tablespoons of vegetable oil to add a little moisture in there. They seemed a little dry without it. If you would like to make mini chocolate chip muffins, keep the oven temperature at 350* and bake somewhere around ten minutes. It doesn’t take long! That’s a good thing. Waiting on muffins to bake is like watching and waiting for a pot of water to start boiling–it seems to take forever, doesn’t it?
Unlike other recipes for chocolate chip muffins, the batter is just dense enough to hold the chocolate chips in place without having them all sink to the bottom. Don’t you hate when that happens? Don’t worry, none of those recipes would ever go on this website. I only post the best of the best. If you fill your regular-sized muffin cups 2/3 full, you will get closer to 18 muffins out of this recipe. They made a very attractive muffin, as you can see above. This was a Food.com find, with a few tweaks.
Chocolate Chip Muffins Recipe
Chocolate Chip Muffins Recipe
Ingredients
- 2 Cups Flour
- 1/3 Cup Brown Sugar
- 1/3 Cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2/3 Cup Milk
- 1/2 Cup Butter, Melted and Cooled
- 2 Eggs, Beaten
- 2 Tablespoons Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 1/2 - 2 Cups Chocolate Chips
- 1/2 Cup Walnuts or 1/2 Cup Pecans (Optional)
Instructions
- 350* Oven.
- Grease muffin tin and set aside.
- In bowl, combine Flour, Sugar, Brown Sugar, Baking Powder, and Salt.
- In a different bowl, mix together Milk, Eggs, cooled Butter, Vegetable Oil, and Vanilla Extract.
- Make a well in the middle of the dry ingredients.
- Add Milk mixture and mix to combine, taking care not to over-mix.
- Add in Chocolate Chips and nuts (if using).
- Place into prepared tin and bake 15-30 minutes (depending on your oven) or until light golden brown.
- Move to wire rack, cool five minutes, remove from tins, and serve!
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