Chocolate Chip Muffins
I’ve always had an attitude towards muffins. It’s not a good one.
To me, muffins are just effortless, dry, tasteless mini cakes.
But when you’ve had a baby and your world goes crazy, effortless doesnt sound like such a bad idea after all. Plus i could always overdose on the chocolate chips. There is almost nothing that an overdose of chocolate chips couldn’t right. Not even effortless, dry, tasteless mini cakes.
So early this morning, my fingers were manouvering the familiar set of measuring cups and spoons while my toes were crossed in the hope that Baby Crustabakes doesn’t wake up. Not before the batter goes into the oven anyway.
And that’s the beauty of muffins. It is THAT quick together.
And another beauty?
Definitely the “Muffin Method” of barely mixing wet and dry ingredients. No need for the racuous handheld mixer to startle the baby!
So, here’s a toast to muffins!
Taken from My Baking Addiction
2 cups all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 eggs, lightly beaten
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups milk chocolate chips
1. Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray.
2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.
3. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.
4. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined – do not over mix the batter. Fold in the chocolate chips.
5. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature