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Chocolate Chip Muffins
Two of my closest friends, who are sisters, finally got their own apartment! I am so happy for them! They made it so cute and feminine, the kitchen has all these cute pink accents, and the living room as these gold and pink accents. I just love their first apartment.
On my first trip over (as I sadly missed move in day) I brought over these chocolate chip muffins. They’re a variation on Jordan Marsh’s famous blueberry muffin recipe.
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I chose chocolate chip muffins because they have some of the biggest sweet tooths you’ve ever known! I just knew they would love these muffins.
Chocolate Chip Muffin Recipe
Makes about 12 muffins
Bake time is 25 – 30 minutes
Prep time is 15 minutes
Ingredients
- ½ cup softened butter (I normally leave it out overnight)
- 1 ¼ cups sugar
- 2 eggs, room temperature
- 2 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk*
- 2 cups of chocolate chips, I like the mini chocolate chips because you get more per bite
- 3 – 4 teaspoons sugar for topping*
Putting it together
- Preheat oven to 375º
- Prepare a muffin tin.
- Cream the butter and sugar together until smooth and pale in a large mixing bowl.
- Add in the eggs and vanilla, stir until mixture is smooth.
- In a separate bowl, mix the flour, baking powder and salt.
- Taking a half cup of the flour mixture at a time mix with a splash of the milk in the large mixing bowl. Continue this until the flour mixture and the milk is incorporated into the mixture. Mix until smooth.
- Add chocolate chips and stir until just incorporated.
- Fill the prepared muffin tin about 3/4 of the way and sprinkle sugar on the top for crusty coat when they bake.
- Place in the preheated oven and bake for about 25-30 minutes or until golden brown and clean when a toothpick is inserted into the middle.
*I have used pretty much every type of milk in this recipe, including heavy cream. I just use what we have on hand. I find that oatmilk and cow’s milk tend to be the best for taste. The creams come out dense. Almond and soy add a taste to it, which isn’t bad but something to keep in mind. Keep the measurement the same but feel free to experiment you might get different results though.
*I prefer Sugar in the Raw or white sugar. Do not use brown sugar, it will leave a burnt on mess all over your pan.
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