Need an excuse to have chocolate in the morning? These bakery style chocolate chip muffins will give you a quick fix. The tops are crispy and the insides have just enough chocolate with a hint of cinnamon. They’re made from scratch and so easy to make.
I don’t eat muffins very often but when I do, it needs to have chocolate! If you’re not into chocolate chips, that’s okay. The beauty of this recipe is that you can mix in whatever you want- nuts, blueberries, etc.
It’s another versatile breakfast recipe just like my sheet pan pancakes. Add whatever you want to the batter!
How to Make Chocolate Chip Muffins
I love that these muffins are so easy to make. Muffins fall into the category of “quick” breads because they are chemically leavened instead of taking hours to proof with yeast. Basically, you combine all your dry ingredients in a bowl and your wet ingredients (the fats) in one bowl and then quickly mix the two and stir until just combined.
What’s even better about this quick bread is that you don’t need to take out your electric mixer.In fact, the less you mix, the better. Otherwise, you may end up with hockey puck muffins. Mixing by hand will give you more control and prevent any over mixing which can lead to over developing the gluten. And too much gluten development means… hockey puck.
Can You Freeze Muffins?
You can absolutely freeze muffins. I do it all the time. I’ll make a batch, let them cool completely and then place them in an airtight container before popping them into the freezer. I take out one muffin at a time and pack them in my kid’s lunchbox. By lunch time, the muffin is thawed and ready to eat!
- 2 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, melted but not hot
- 1/2 cup milk
- 1 cup semisweet chocolate chips
- 1 tbs granulated sugar
- Mix the flour, baking powder, salt, cinnamon and sugar in a large bowl.
- Whisk the eggs, vanilla, butter and milk in another bowl.
- Add the liquids to the the dry ingredients mix until almost combined and then add the chocolate chips and mix until combined.
- Preheat oven to 400 F and line your muffin tin or generously butter.
- Fill the muffin tins evenly with the batter. I used an ice cream scoop to keep it from getting messy and get a more even distribution between the 12 muffins.
- Sprinkle the 1 tbs of sugar over the tops. This gives the tops a crunch.
- Bake for 5 minutes. Turn the oven temperature down to 325 F and bake for another 15 minutes or until a toothpick comes out clean when poked in the center.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 302Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 239mgCarbohydrates: 44gFiber: 1gSugar: 26gProtein: 4g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.