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Chocolate Chip Muffins Recipe

Chocolate Chip Muffins: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Butter, or line with paper liners, 12 muffin cups.

In a bowl whisk together the eggs, milk, and vanilla extract. 

In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix or you will have tough muffins.)

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake about 18 - 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored for a few days at room temperature or they can be frozen.

Makes 12 regular sized muffins.

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Chocolate Chip Muffins:

1/2 cup (113 grams) unsalted butter, melted and cooled

2 large eggs

2/3 cup (160 ml) milk (whole or reduced fat)

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all-purpose flour

2/3 cups (135 grams) granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup (240 ml) chocolate chips (semi sweet, bittersweet, milk or white chocolate chips)

Cinnamon Sugar Topping:

1 tablespoon granulated white sugar

1/2 teaspoon ground cinnamon