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
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 for about 18-20 minutes, or 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 at room temperature for a few days or they can be frozen.
Makes 12 regular sized muffins.
Chocolate Chip Muffins add chocolate chips to a moist and buttery, vanilla scented muffin batter. The final touch is to sprinkle the tops of the muffins with a little cinnamon sugar. These are delicious either warm from the oven or at room temperature. Your kids will love them in their lunchboxes or as an after school snack with a tall glass of milk.
Muffins are what we call a "quick" bread and you can see why when you make these Chocolate Chip Muffins. All you need are two bowls; one for the wet ingredients, and one for the dry. Combine the two and your batter is made. The important thing is not to over mix the batter or you will end up with muffins that are a little tough. Before you put the batter into the muffin tin, make sure to either grease the muffin cups or line the cups with paper liners. My preference is to use paper liners since it makes cleanup a snap but I also like peeling back the paper to find a soft and tender cake-like batter underneath.
Now, if we leave out the chocolate chips, what we are left with is a vanilla scented muffin batter to which so many things can be added. For example, instead of chocolate chips, we can add fresh blueberries or raspberries when they are in season, or fresh cranberries would be nice. There are so many dried fruits you could add, or even chopped nuts. To any or all of these add a tablespoon of minced lemon or orange peel for a citrus flavor, or maybe some crystallized ginger. So start experimenting and have fun making up your own muffin recipes. Also, I have included a recipe for a cinnamon-sugar topping that can be sprinkled on the tops of the muffins before baking.