A quick and delicious recipe for chocolate chip muffins. These babies are moist, fluffy and hits your dessert craving without being overly sweet.
Scroll to the bottom for the full list of ingredients and recipe instructions.
My partner Carlos had just polished off a tray of six muffins he had purchased from Loblaws over the past week. Although I’m sure it was very tasty, he had left it in a plastic container to be eaten several days. Towards the end of the week, we were way past the “best before” date and they had gone stale. I decided to save us a trip to the grocery store, I’d whip up a batch of chocolate chip muffins on a lazy Sunday afternoon (trust me, it was effortful to get ourselves off the couch).
STEP 1: Cream the butter and sugar
You start by creaming together butter and sugar until light and fluffy with a beater. Your butter should be unsalted, and also at room temperature or else it will be too tough to try to combine together.
STEP 2: Adds eggs, then milk
Next, add each egg one at a time, beating between additions until well combined. Gradually add your milk as you beat.
STEP 3: Combine dry ingredients in a separate bowl
In a separate bowl, mix together flour and baking powder. Add the flour mixture in two parts to the butter mixture beating between additions.
STEP 4: Fold in chocolate chips
Add your chocolate chips, and fold with a spatula into the batter.
STEP 5: Bake!
Fill your muffin tray lined with paper cups approximately 3/4 full – unless you want your muffins overfilled and enormous! This requires approximately ~22 minutes in a preheated 350 degrees Fahrenheit oven. Once cool remove from oven and muffin tray and place on a cooling rack. Then, go ahead and serve!