Chocolate chip muffins
Print recipe| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Meal type | Bread, Breakfast, Snack |
| Misc | Child Friendly |
Slightly crunchy on the outside at the top and soft in the middle.
Ingredients
- 2 1/2 Cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 cup milk (I use almond milk but you can use regular 2% or whole)
- 2 eggs
- 1 tablespoon vanilla
- 1 1/2 Cups chocolate chips (you can use mini chocolate chips as well)
Directions
| Preheat oven to 425°F (220 degrees C) and spray a 12 cup muffin tray with non-stick cooking spray. | |
| In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. | |
| In a medium bowl, whisk together the butter, sugar, eggs, milk and vanilla. Slowly add the dry ingredients. Mix until just combined. Fold in the chocolate chips. | |
| Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes. | |
| Enjoying these muffins warm is my favorite way to eat them. You can also store in an air-tight container at room temperature. | |
