Monday, November 25, 2013

Perfectly Sweet Chocolate Chip Muffins

Gracious...I've missed blogging lately.  Every once in a while, life just gets in the way and prevents me from blogging as much as I'd like.  I promise I'll do better...especially with all the holiday deliciousness coming up VERY soon!  (Oh my goodness, is it really almost Thanksgiving!?!)

Hopefully, I can make up for it a little bit with these mouth-watering muffins that will make a perfectly sweet treat for your out-of-town guests over the Thanksgiving holiday.  They are great for a sinful treat at breakfast, yet they are an equally perfect mid-afternoon snack.

I made these as a post-birthday surprise for my 9 year old niece over the weekend.  She was one happy camper when she woke up to the smell of these babies wafting through the air.  I used semi-sweet chocolate chips instead of milk chocolate, just so they wouldn't cross the line of being TOO sweet first thing in the morning.  You could also add your favorite nuts to the batter, if you feel like it.

Now, I'm just wondering  what these would taste like with a little banana added to the batter.  Hmm...I just might try that next time. 

Bon Appetit and Happy Thanksgiving, my friends!

Perfectly Sweet Chocolate Chip Muffins
Adapted from:

2 cups all-purpose flour
1/3 cup light-brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla
1 (11 1/2 ounce) package semi-sweet chocolate chips

Preheat oven to 400°F.  Grease twelve muffin cups with no-stick cooking spray, or line with baking cups.

In the bowl of a stand mixer, stir together flour, both sugars, baking powder, and salt.  In a separate bowl, whisk together milk, eggs, butter, and vanilla until blended.

With the mixer on low speed, slowly add milk mixture to the dry ingredients and mix just to combine.
Stir in chocolate chips and spoon batter into prepared muffin cups. 

Place in the pre-heated oven and bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.  Remove muffin tin to a wire rack and cool for 5 minutes.  Enjoy!

Note:  These muffins can be frozen.

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Anonymous said...

The batter got really thick for me. Unfortunately these didn't form up nicely.

Kelly said...

I made a batch for a trial run for my niece's bridal shower to see how well they would be made ahead. They were delicious right out of the oven. I popped them in the microwave for a few seconds the next morning and they tasted as if they had just come out of the oven. They were also good at room temp but warmed up was best and it made the chocolate chips nice and gooey. I have a couple in the freezer now to see how well that works. Yes, the batter was thick but that is normal for muffins. I used my large cookie scoop to fill my lined muffin tins. Mine didn't brown on the tops as pictured in your blog. I am sure they would have but I would have sacrificed moist muffins in lieu of over cooked dry ones had I baked longer. They took about 15 minutes to perfection in my oven. Thanks so much for posting. I will make these again.

Unknown said...

Hi, I just made these and they are amazing. My kids love them. Mine also did not turn out as brown as yours did but that's fine with me(: Thank you for sharing I will be using this recipe again.