I know you’ve had this experience: you select a chocolate chip muffin from the bakery or coffee shop, expecting to tuck in to some chocolate chippy goodness. You break it open and, despite the presence of a few well-placed chips on top, one of two things happens. One: the inside of the muffin contains exactly three chocolate chips and no more, despite being the size of a softball. Two: the inside of the muffin has vaguely chocolate-colored streaks, as if the chips up and left during baking.
For these reasons, I’ve never made chocolate chip muffins until now, suspecting that most recipes would lack in both technique and ingredients. Fortunately, I found a great recipe on Taste of Home and adapted it to add some vanilla extract and to use full-sized milk chocolate chips instead of mini semi-sweet ones.
The results are delicious, if I do say so myself. Next time, I might add a chocolate drizzle on top instead of the sugar, or add some toasted pecans into the batter. Stay tuned!
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup regular-sized milk chocolate chips
- Sugar for sprinkling on muffin tops
Preheat oven to 400 degrees. Line muffin tins with paper liners; my batch yielded 18 muffins.
In a large bowl, combine flour, sugar, baking powder, and salt. Make a well in the center.
In a large glass measuring cup, combine egg, milk, vegetable oil, and vanilla; beat to combine, then pour all at once into the well in the dry mixture. Mix until just combined and no dry streaks remain; stir in chocolate chips.
Using a 2-inch cookie scoop, drop scoops of dough into prepared muffin tins. Sprinkle with sugar if desired.
Bake 16-20 minutes, until tops are just golden brown and a cake tester comes out clean.
Immediately remove from muffin tins to cool completely on a wire rack.