I’ve been craving chocolate cake and all kinds of cupcakes lately, and trying really hard not to eat them too much. I have to admit, while I like muffins and they are always good in their own right for certain situations, they are still always just muffins. A muffin is like a cupcake’s annoying little brother. Until these ones. These ones have chocolate chips in them and are so light and fluffy and delicious. And have chocolate chips in them. Need I say more?
These are a perfect morning treat with a cup of coffee, or an afternoon pick me up. They’re best after being reheated in the toaster oven for a few minutes to warm them through right before eating. I may have also turned them into complete dessert by sticking one in a mug and cutting an X in the top and sticking more chocolate inside (or a whole Trader Joe’s chocolate peanut butter cup) and then microwaving it for a few seconds. Yum. I may have had multiple ones of these for the last few days in a row. I wonder if three chocolate chip muffins in one day is really better than eating a cupcake? Somehow I worry it may not be…
This recipe is from Little Sweet Baker and I did not alter it at all when I made these. I may play around with it a bit just to see what else can be done with these, but for now her recipe is quite perfect for a wonderful, fluffy chocolate chip muffin.
:Chocolate Chip Muffins:
2 & 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
1 cup milk
1 tablespoon vanilla
1 1/2 cups chocolate chips
Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
Mix the flour, baking powder, baking soda, salt and chocolate chips in a large bowl.
Whisk together melted butter, sugar, eggs, milk and vanilla and then add it to the dry ingredients. Gently fold together until JUST combined.
Pour into muffin cups (it will fill them all right to the top) and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13 minutes. Let cool for about 5-10 minutes but take them out of the pan before they have completely cooled so they don’t stick.
Recipe from Little Sweet Baker
I had to mutilate one so you could see how chocolatey and delicious it is on the inside!