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Chocolate Chip Muffins

BakedBreakfast & BrunchChocolateChristmasClassicDiner-StyleEasterEggFinger FoodHolidayKid-FriendlyLow-CostOvenParty FoodQuickSpecial OccasionSweetThanksgivingVegetarianWinter
Time :35 minutes
Yield :12 muffins
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Sometimes you wake up with a sweet tooth that you just need to satisfy. Not to worry: Chocolate Chip Muffins have the perfect amount of chocolate and sugar to kickstart your day and settle your craving. They’re chewy, fluffy, and sweet — you’ll start your morning on the right foot! Chocolate Chip Muffins serve up all the bakery-level goodness you want from morning muffins! Each bite is indulgent, chocolatey, and absolutely scrumptious.
Sometimes you wake up with a sweet tooth that you just need to satisfy. Not to worry: Chocolate Chip Muffins have the perfect amount of chocolate and sugar to kickstart your day and settle your craving. They’re chewy, fluffy, and sweet — you’ll start your morning on the right foot! Chocolate Chip Muffins serve up all the bakery-level goodness you want from morning muffins! Each bite is indulgent, chocolatey, and absolutely scrumptious.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 3 teaspoons baking powder
  • 3/4 cup mini semi-sweet chocolate chips
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 egg

For the topping:

  • 3 tablespoons white sugar
  • 2 tablespoons brown sugar

Directions

  • Preheat the oven to 400 degrees F.
  • Grease the bottoms of each cup in a 12-cup muffin tin or line them with baking cups.
  • Using a medium mixing bowl, add together the flour, 1/2 cup of the white sugar, baking powder, chocolate chips, and salt, combining thoroughly.
  • In another mixing bowl, add together the milk, oil, and egg, mixing until fully combined.
  • Combine the wet mixture with the dry ingredients, stirring the ingredients until the dry ingredients are moistened. The batter should be lumpy and not fully mixed. Do not overmix.
  • Fill each of the muffin cups about 2/3 of the way full.
  • Combine the remaining white sugar and the brown sugar.
  • Top the muffins with the sugar mixture.
  • Bake the muffins until a toothpick inserted in the center comes out clean, about 20-25 minutes.
  • Let the muffins cool for about 1 minute then move them from the tin to a wire cooling rack.
  • Once cooled, serve!
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