These bite-size Chocolate Chip Muffins are soft, fluffy and moist! They are studded with chocolate chips in every bite.
Chocolate Chip Muffins are easy to make, flavorful, perfectly tender, and a breakfast or snack everyone will love.
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Chocolate Chip Muffins
Our schedule has been off, to say the least, this summer. Non-existent is more like it.
I’m usually up hours before anyone else so by the time they finally roll out of bed I’m knee deep in the latest project. At that point, I don’t want to stop and make a big breakfast. You see, I have spoiled the Jones boys (Big Daddy included) over the years with a
home cooked breakfast. Everyday.
Don’t get me wrong, there is the occasional bowl of cereal or purchased doughnuts. I just feel they don’t need the preservatives in processed foods every day.
Recipe tips
- These muffins are easy to make in just minutes. It takes just two bowls and a spoon or spatula.
- To save time on clean up, use cupcake liners.
- You can bake these in a mini muffin tin or regular size. The minis will cook quicker. At 350 degrees mini muffins take 12 to 14 minutes and standard-size muffins will take 18 to 20 minutes.
- Use a spring-release scoop to dip your muffin batter into the pan so that they’re the exact same size.
As mentioned above, you simply need two bowls for wet and dry ingredients. As you’re combining the wet and dry ingredients, use a spoon or spatula to fold the ingredients and you turn the bowl. Be sure to scrape the bottom of the bowl as well. However, be diligent to over-mix the batter.
The batter will become tough if you over-mix it. The less you mix and develop the gluten, the softer and more tender the muffins will be.
More yummies
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- Blue Ribbon Banana Bread Muffins
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- Healthy Pre-race Muffins Recipe
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- Pumpkin Pecan Pie Breakfast Muffins
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Chocolate Chip Muffins
These Chocolate Chip Pumpkin Muffins are soft, fluffy and moist! They are studded with chocolate chips in every bite.
Servings: 6 servings
Calories: 401kcal
Ingredients
- 2 cup all-purpose flour
- 1/2 cup white sugar
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- pinch of instant coffee
- 3/4 cup mini semi sweet chocolate chips*
- 1 large egg beaten
- 3/4 cup milk
- 1/3 cup vegetable oil
- 3 Tablespoon white sugar
- 3 Tablespoon brown sugar
Instructions
- Preheat oven to 400 degrees. Grease or line with cupcake liners 12 large muffin tin or 24 mini muffin tin. In a large bowl, combine flour, 1/2 c sugar, baking powder, instant coffee, and salt. In another bowl, combine egg, milk, and oil; stir. Pour liquid ingredients into flour mixture and stir. Add chocolate chips. Using an ice cream scoop, scoop equal portions into tin. Combine white and brown sugar. and top each muffin with sugar. Bake 20 minutes for large muffins and 14 minutes for minis.
- *I only had regular chocolate chips, but mini work better especially if you're using the small muffin tins.
Nutrition
Calories: 401kcal | Carbohydrates: 63g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 225mg | Potassium: 308mg | Fiber: 1g | Sugar: 30g | Vitamin A: 100IU | Calcium: 138mg | Iron: 2mg
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck
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Kayla's Creations says
I featured you at Sunday Round Up! http://www.kaylascreationsblog.com/2012/07/sunday-round-up-18_21.html These look & sound so delicious, thank you so much for sharing your wonderful recipe! Have a great week!
-Kayla 🙂
Sweet Bella Roos says
These look great! I love the big chocolate chips, but mini's would be cute too. Would love for you to link up at my Pin It Thursday party– http://www.sweetbellaroos.com/2012/07/19/pin-it-thursday3/
Baked In The South says
Delish! Thanks for sharing! We would love to have you link up with our party!
http://baked-inthesouth.blogspot.com/2012/07/made-it-by-monday-link-party.html
Slice of Southern says
We are for sure a muffin family! Thanks for sharing these on Southern Sundays. Have a great week!
Shirley says
These are so cute. I could use me a couple about now!!
Winnie says
These look wonderful!
I love the fact that the recipe calls for oil and not butter – it makes the muffins softer and moist.