These Chocolate Chip Muffins are the combination of my two fav things: chocolate chips and basic muffin batter. Chocolate Chips add a little bit chocolate flavor to the muffins, make them smell like heaven and taste absolutely beautiful. Instead of chocolate chips, you can use fresh raspberries or blueberries when they’re in season, or even dried fruits and chopped nuts. Lemon or orange zest will be also a good choice if you want a citrus flavor for your muffins, so just start creating and inventing new kinds of muffins and have fun realizing your own muffin recipes ^^
I love enjoying these yummy muffins when they are still warm with a tall glass of fresh milk, muffins and milk are always the perfect match. I’m sure they will quickly become your fav breakfast or snack, not only because they are really easy to make but also because of their simple, delicious flavor.
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs
1 cup (240 ml) milk or cream
1 1/2 teaspoons pure vanilla extract
2 cups (260 grams) all-purpose flour
100 grams granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (170 grams) milk chocolate or semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 muffin cups.
In a large measuring cup or bowl whisk together the eggs, milk and vanilla extract.
In another large bowl whisk together the flour, baking powder, sugar and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18-20 mins. Transfer to a wire rack and let cool for about 5 mins before removing from pan.
Have fun making these muffins xoxo