Chocolate Chip Muffins
Hubby and I are off on a road trip to spend Mother’s Day weekend with #1 son, d-i-l, and the grandkids—not necessarily in that order! Of course, I will show up bearing goodies.
After mulling over what treat might score me the most Nana points, I decided to downsize a favorite chocolate chip muffin recipe to mini—the perfect size for little hands. I hadn’t made them in a very long time and decided it was time to break out the recipe once more and also share while I was at it.
These chocolate chip muffins have a tender crumb and are equally good with a glass of milk or a cup of coffee. You don’t need to drag out your mixer. Dry ingredients are whisked, and liquid ingredients are beaten by hand first before being added to the dry. As with almost all muffin batters, you do not want to overmix as that will cause the muffins to become tough. You stir just enough to incorporate the ingredients before gently stirring in the chocolate chips. Be sure to use mini chocolate chips. It’s mini all the way—mini chips in the mini muffins for mini people!
Hope all you moms enjoy your special day. I know I will!
One year ago: Barb’s Shrimp Salad
Two years ago: Chicken Enchiladas
Three years ago: Tamale Pie
Four years ago: Biscotti Cake
Five years ago: Levain Bakery Oatmeal Raisin Cookie Clone
Six years ago: Southwestern Eggs with Chorizo
Seven years ago: Tomato Sauce
Chocolate Chip Muffins
Fran’s Notes
This recipe will make 14 regular-sized muffins or approximately 3 1/2 dozen mini muffins. This time around, I actually made 24 mini muffins and 6 regular size.
Ingredients
- 2 cups flour
- 1 cup sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 tsp. vanilla
- 1/2 cup vegetable oil
- 1 egg
- 1 cup mini chocolate chips
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Directions
Prepare muffin tins—see my notes above to figure out how many you’ll need. Use paper cup liners or a baking spray to coat muffin wells. Set aside.
Whisk flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, beat egg; then add milk, oil, and vanilla. Beat by hand to incorporate.
Add liquid ingredients to dry ingredients. Stir to blend together, but do not overmix—stir just enough to incorporate ingredients. Gently stir in chocolate chips.
Bake at 375o F for approximately 10 minutes for mini muffins and 15 minutes for standard-sized muffins. Check for doneness with a toothpick.
Source: This recipe is very old, and I can’t remember where I found it.