Sometimes, you just want muffins. What’s more, is that sometimes you just want chocolate chips. This recipe was the combination of both of those wants. I woke up this morning, knowing that it’s cold out and snow is on the ground, and I wanted something comforting. What’s more comforting than a chocolate chip muffin?
Also, I’m a sucker for chocolate. It’s a curse, I know. I found this recipe here, and I followed the recipe to a T. Not going to lie, I shouldn’t have. The recipe says that it yields 12 muffins. However, maybe the original author has a magic deep muffin pan with large spaces, because my twelve muffins baked together. A lot. I was a little sad, and if I make them again (which I’m sure I will because although they didn’t look nice, they tasted divine) I’m definitely going to put less batter in each muffin cup. I think you could actually get two dozen muffins instead of just one dozen if you proportion the batter properly. Oh well, live and learn.
To be honest, these pictures are from the second go-round making these muffins. I was so displeased with the look of the first batch that I refused to add a picture from that batch, but be confident that I also make mistakes in my kitchen!
These muffins were still delicious. They were fluffy, soft, and perfectly moist (and very gooey when still warm!). They were also extremely easy to make, and are made with pantry staples (if you are like me and consider chocolate chips a pantry staple). These muffins are able to be whipped up in no time, and satisfy all cravings of a chocolate chip lover, as well as a muffin lover. Enjoy them!
Yield: 2 dozen small muffins or 1 dozen huge muffins
2½ c. flour
1 tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ c. butter, melted and cooled
1 c. sugar
1 c. milk or buttermilk
1 tbsp. vanilla
1½ c. chocolate chips
Preheat oven to 425°F. Line a muffin tin with paper liners, spray with cooking spray, or brush with cake release. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chocolate chips. Set aside.
In a medium bowl, combine the butter, sugar, eggs, milk, and vanilla. Whisk until combined. Add the wet ingredients to the dry ingredients, and fold together.
Scoop batter into prepared muffin tins (again, use large scoops of batter for large muffins, and smaller scoops of batter for smaller muffins).
Bake in preheated oven for 5 minutes. After the first five minutes, reduce the oven temperature to 375°F, and bake for an additional 12-15 minutes, or until a toothpick inserted into the tops of the muffins comes out clean.