I’ve had these Easy Chocolate Chip Muffins in my “to-make” files forever! They first popped up from Gal on a Mission and with a little tweaking, they are now perfect little muffins for us.
These muffins remind me of a lightly sweet, very fluffy biscuit with just enough chocolate chips to get chocolate in every bite. They’re hard to stop eating once you get started – especially those mini-sized ones that you can just pop in your mouth.
These were really quick and easy to put together. The original called for buttermilk but, even though I’m a Southerner and we use buttermilk in almost everything, I amazingly didn’t have any today. So, I used the old milk plus a tablespoon of vinegar trick to create a pseudo-buttermilk and it worked like a champ.
Add pecans or walnuts – really, whatever goodies you usually add to your chocolate chip cookies would be good in these.
I ended up giving quite a few of them away since I still have some Cherry Walnut Drop Scones from January in the freezer. These Easy Chocolate Chip muffins would freeze well, too, but I want to share them because they’re so, so good!
- 1 C whole or 2% milk
- 1 tbsp white vinegar
- 1/2 C canola or vegetable oil
- 2 large eggs, room temperature
- 1 C granulated sugar
- 2 tsp vanilla extract
- 3 C all-purpose flour
- 4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 C chocolate chips
- Preheat oven to 425°. Spray a muffin tin (and mini-muffin tin if using) with non-stick cooking spray.
- Pour the milk into a glass measuring cup and gently stir in the vinegar. Let sit for 10 minutes.
- In a large mixing bowl, combine the milk mixture, oil and eggs. Mix together until well combined.
- Add the sugar and vanilla extract and mix on medium until blended.
- In a medium bowl, stir together the flour, baking powder, and salt. Turn mixer to low and add the flour mixture 1/2 cup at a time, just mixing until combined (don't over mix at this stage).
- Fold in the chocolate chips.
- Pour the batter into the muffin tins, almost to the very top so the muffins will be tall and domed. Bake the muffins at 425° for 5 minutes, then turn down the oven to 375° and rotate the muffin pan - continue baking for 9-10 minutes until toothpick comes out clean. (They won't brown much.) Cool in the pan for 5 minutes, then move to rack to cool completely
- For the mini-muffins: put the rest of the batter into the sprayed mini-muffin pan and turn up the oven to 425°. Bake for 4 minutes, then rotate the pan and turn the oven down to 375°. Bake for 6 1/2-7 minutes until a toothpick comes out clean.
Tips and Stuff:
You can use buttermilk in place of the milk/vinegar combo.
Don't over bake the muffins - they won't turn brown except around the very edges. And don't forget to turn down the temperature during the baking process.
Store in an airtight container for 3-4 days or freeze (or give away to a good friend!)
Nutrition Information:Yield: 16 Serving Size: 1 muffins
Amount Per Serving: Calories: 291Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 177mgCarbohydrates: 42gFiber: 2gSugar: 22gProtein: 4g
Nutrition Values are Approximate