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.

Table of Contents

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 cleanup, use cupcake liners minis. or regular.
You can bake these in a mini muffin tin or regular size. The minis will cook more quickly. 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 turn the bowl. Be sure to scrape the bottom of the bowl as well. However, be diligent in 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

Frozen Cereal Snacks and Chocolate Peanut Butter Cereal Bars are other favorite snacks.

Chocolate Chip Muffins

These Chocolate Chip Muffins are soft, fluffy, and moist! They are studded with chocolate chips in every bite.

Author: Paula

5 from 3 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 6 servings

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Ingredients

2 cups all-purpose flour
½ cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
⅛ teaspoon instant coffee
¾ cup mini semisweet chocolate chips
1 large eggs beaten
¾ cup whole milk
⅓ cup vegetable oil
3 Tablespoons granulated sugar
3 Tablespoons brown sugar

Instructions

Preheat oven to 400 degrees. Grease or line with cupcake liners 12 large muffin tin or 24 mini muffin tin. In
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 the flour mixture and stir. Add chocolate chips. Using an ice cream scoop, scoop equal portions into a tin. Combine white and brown sugar. and top each muffin with sugar.
Bake for 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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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7 Comments

Pingback: Quick Blueberry Muffins - Call Me PMc

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 🙂