Chocolate Chip Muffins

Chocolate Chip Muffins are the perfect breakfast treat. These are soft, fluffy and packed full of mini chocolate chips. Enjoy for a snack or dessert too!

Muffins are such a great thing, don’t you think?

I mean, they are soft, fluffy and are portable. Portable baked goods are the best.

So, for my first post on this brand new baking blog, I’m sharing a family favorite for portable breakfast food: Chocolate Chip Muffins.

These muffins are quite amazing. The original recipe is for giant bakery style muffins, but, I changed it just a smidgen and make regular size instead.

Supplies Needed:

• Mixing bowl
• Rubber spatula
• 12 count muffin pan + liners or non stick cooking spray
• Spoon or ice cream scoop ( for batter)

Ingredients Needed:

• Flour
• Baking soda
• Baking powder
• Butter
• Buttermilk
• Sugar
• Eggs
• Mini chocolate chips

Just a few recipe notes:

• If you don’t have any buttermilk on hand, simply mix 1 cup of milk with 1/4 cup of vinegar and let it sit for 5 minutes before mixing into batter.
• Don’t over mix your batter! Lumps are OK.
• If you do wish to make 12 jumbo muffins, increase your baking powder to 1 TBSP. Baking time will be the same.

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Yield: 18 muffins

Chocolate Chip Muffins

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Soft fluffy muffins loaded with mini chocolate chips!

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 2 1/2 cups flour
• 1 cup buttermilk
• 1 tsp baking powder
• 1 tsp baking soda
• dash of salt
• 1 cup sugar
• 1/2 cup ( 1 stick) butter, melted
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups mini chocolate chips ( will be divided)
• coarse sugar, optional

Instructions

1. Preheat oven to 425 degrees. Grease a 12 count muffin pan or line with papers.
2. In a mixing bowl, mix together flour, baking powder, baking soda and salt. Then, add in sugar. eggs, butter, buttermilk and vanilla.
3. Mix until just combined. Lumps are ok!
4. Fold in 1 cup of chocolate chips.
5. Spoon batter into prepared baking pan and top with remaining chocolate chips and if desired, coarse sugar.
6. Bake for 5 minutes, then, turn down oven temperature to 375 degrees. Bake an additional 9-11 minutes.
7. Let muffins cool for 10-15 minutes before removing from pan.

Recommended Products

This post may contain affiliate links. See our disclosure for more information.

• 
  Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan
• 
  Wholesome Fair Trade Organic Raw Cane Turbinado Sugar
• KitchenAid 2-Piece Silicone Spatula Set with Bamboo Handles, Red

Nutrition Information:

Yield:

18

Serving Size:

1 muffin
Amount Per Serving: Calories: 197Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 147mgCarbohydrates: 35gFiber: 1gSugar: 20gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate