Name: Chocolate Chip Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2½ cups All-Purpose Flour; 4 tsp. Baking Powder; ½ tsp. Salt; 2 Large Eggs; 1 cup Granulated Sugar; 1 cup Milk; ½ cup Unsalted Butter (Melted & Cooled); 1 tsp. Vanilla Extract; 1 cup Chocolate Chips

These are no wimpy side dish mini muffin, but rather jumbo, bakery style, and so filling. They are so easy to make, all you need is 2 bowls, a whisk and rubber spatula or wooden spoon.

I don’t know about you guys, but I always tend to favor a sweet breakfast versus a savory one. Anytime we go out for breakfast I always end up with pancakes, french toast or waffles, I just cannot resist those delicious and sweet carbs! Breakfast pastries are no exception, I am such a huge fan of all danishes, scones and muffins. That’s why for today’s recipe I decided to whip up a classic Chocolate Chip Muffin. These are no wimpy side dish mini muffin, but rather jumbo, bakery style, and so filling. You know how muffins at bakeries always have the sugary top aka the best part, well the sugar they use is course sugar. I found mine at Homegoods but I have also seen it at Ac-Moore/Michaels.

They are so easy to make, all you need is 2 bowls, a whisk and rubber spatula or wooden spoon. You do not want to use an electric mixer for these as muffins like many other pastries are very sensitive to over mixing. So, using an electric mixer can easily cause them to become over-mixed resulting in a hard and dense muffin. You will notice that we are going to cook the muffins at different temperatures, first at 425 for 5 minutes then at 375 for the rest of the cooking time. This helps the muffins rise higher.

STEP 1

Preheat your oven to 425 F degrees.
Prepare your 6-muffin pan by spraying it with non-stick cooking spray.

STEP 2

Measure out 2.5 cups of flour and pour into a large bowl. Add the baking powder, salt and sugar and whisk to combine. Lastly mix in a cup of chocolate chips.

STEP 3

Next, whisk 2 large eggs preferably at room temperature in a small bowl. Add the vanilla extract, milk and melted and COOLED butter. Whisk all the wet ingredients together.

STEP 4

Add them to the dry ingredients and using a rubber spatula mix only until combined. Do not over mix.

STEP 5

Divide the batter evenly and top with the course sugar.

STEP 6

Bake for 5 minutes at 425 F degrees then lower the oven to 375 F and bake for an additional 25 minutes.