Chocolate Chip Muffins

What type of breakfast sweet person are you? Do you gravitate towards the muffins, the doughnuts, danishes, or something else?

We're definitely a muffin gal, but had forgotten about how much we loved them until January rolled around and we were sitting in a hospital room. The morning after having Joseph, our husband and we were filling out the breakfast form and he checked off blueberry muffin on his order. We thought that sounded good and added it to our order, as well. The blueberry muffin that arrived definitely came from a package, but our goodness, it totally hit the spot that morning. It could have been due to the fact that it was the first thing we had eaten in a day and a half that wasn’t ice chips, but it made us remember how much we absolutely love a good muffin.

While we've made chocolate-chocolate muffins before, we were still missing a chocolate chip muffin from our breakfast repertoire.

It goes without saying that we love, love, love anything and everything that includes chocolate chips. From our favorite cookies to scones and biscotti, we generally can’t resist chocolate chip-anything. Add muffins to that ever-growing list!

These muffins are incredibly speedy and straightforward to mix, taking only 10 minutes from the time you start until they’re in the oven baking away. They bake up soft and tender, not too crumbly, and with a bit of a crunch from the sugar topping. If you love a sweet start to your mornings, these muffins will absolutely fit the bill.

Watch How to Make Chocolate Chip Muffins

Five years ago: Anise Cookies
Six years ago: Scallion Pancakes with Ginger Dipping Sauce
Seven years ago: Fresh Blueberry Pie

• Yield: 12 muffins
• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Ingredients

• 2 cups ( 250 g ) all-purpose flour
• ½ cup ( 100 g ) + 2 tablespoons granulated sugar, divided
• 1 tablespoon baking powder
• ¼ teaspoon ( 0.25 teaspoon ) salt
• ½ cup ( 113.5 g ) unsalted butter, melted and cooled to room temperature
• 1 egg
• 1 cup ( 244 ml ) milk
• 2 teaspoons vanilla extract
• 1 cup ( 180 g ) semisweet chocolate chips

Method

1. Preheat oven to 375 degrees F. Line a standard-size muffin tin with paper liners or spray with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, ½ cup of the sugar, baking powder and salt; set aside.
3. In a large bowl, whisk together the melted butter and the egg. Add the milk and vanilla extract and whisk to combine.
4. Add one-third of the flour mixture and whisk until combined, then add another third and whisk until combined. Using a rubber spatula, fold the remaining flour into the mixture, then fold in the chocolate chips.
5. Divide the batter evenly between the muffin cups and sprinkle the tops with the remaining 2 tablespoons sugar. Bake until golden brown and a thin knife inserted into the center comes out clean, 15 to 20 minutes.
6. Remove from the oven, place the pan on a wire rack and allow the muffins to cool completely before removing. The muffins can be stored in an airtight container at room temperature for up to 4 days. (You can also freeze them by removing the paper liners, wrapping individually in plastic wrap and placing in a ziploc freezer bag.)