Chocolate Chip Muffins
Simple Chocolate Chip Muffins that verge on cupcakes. Acceptable for breakfast but also perfect for dessert.
Servings 12 muffins
Ingredients
- 2 cups all purpose flour
- ⅔ cup granulated white 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 all purpose flour, 2/3 cup granulated white 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.
