Simple Chocolate Chip Muffins that verge on cupcakes. Acceptable for breakfast but also perfect for dessert.
CHOCOLATE CHIP MUFFINS
The other night I decided to make a “Persnickety Plates” board on Pinterest and add some of my favorite recipes. This bad boy got 1,500+ repins/likes in a matter of hours. I was shocked. So, if you need an excellent and easy side dish, give these green beans a shot. The people have spoken and it’s a winner.
On to baked goods.
I modified this French Breakfast Muffin recipe by skipping the cinnamon & sugar coating and adding chocolate chips.
If you haven’t tried Ghirardelli baking chips yet, you really should. Nothing against Nestle (my other choice), but these are SO good. Sometimes I eat them straight out of the bag.
You probably have everything on hand to make these chocolate chip muffins (either the “French” ones or the chocolate chip). They are really good and I love that it only makes 12 muffins.
Things you might need:
Cupcake pan
No fade cupcake liners
Large scoop
Chocolate Chip Muffins
Ingredients
- 2 cups flour
- ⅔ cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 large egg
- 1 cup plus 2 tablespoons milk
- 6 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ cup or so of chocolate chips
Instructions
- Heat the oven to 375°. Spray the bottoms only of 12 standard-size muffin cups and set the pan aside.
- Measure the flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk.2 cups flour, 2/3 cup sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg
- In a medium bowl, whisk the egg until it's frothy. Blend in the milk, melted butter (make sure its cooled so you don't scramble your egg), and vanilla extract.1 large egg, 1 cup plus 2 tablespoons milk, 6 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Make a well in the dry ingredients and pour in the liquid mixture.
- Using a wooden spoon, mix the batter just until it's evenly blended.
- Add the chocolate chips, then spoon it into the muffin cups, filling each about two-thirds full. I like to use a cookie scoop.1/2 cup or so of chocolate chips
- Bake the muffins for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes.
- Let cool on a wire rack for about 5 minutes before removing.
Notes
- Ghirardelli baking chips add rich, high-quality chocolate flavor—worth trying!
- Nestle chips work too, but Ghirardelli is a favorite for a reason.
- Great recipe for a small batch—makes just 12 muffins.
- Uses pantry staples, so you likely have everything on hand.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Updated 11/3/13 with a few new pictures.
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