Chocolate Chip Muffins
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.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat your oven to 425 degrees. Prepare your 6-muffin pan by spraying it with non-stick cooking spray.
- 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.
- 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.
- 4
Add them to the dry ingredients and using a rubber spatula mix only until combined. Do not overmix.
- 5
Divide the batter evenly and top with the course sugar.
- 6
Bake for 5 minutes at 425 degrees then lower the oven to 375 and bake for an additional 25 minutes.