The original recipe called for an entire bag of chocolate chips. I thought that that was way too much. I added in a cup and a half and, for me, I think I could still pare that down slightly because there’s a lot of chocolate in there. One cup would probably do it. Okay, I made another change or two as well.
The original recipe calls for a very hot oven. Since I have made many, many muffins, I decided to use 350* and bake them a little longer, if needed. Figure they will take closer to thirty minutes but check on them after twenty. I also added 2 Tablespoons of vegetable oil. If you would like to make mini chocolate chip muffins, turn the oven temperature down to 350* and bake somewhere around ten minutes. It doesn’t take long!
Unlike other recipes for chocolate chip muffins, the batter is just dense enough to hold the chocolate chips in place without having them all sink to the bottom. Don’t you hate when that happens? Don’t worry, none of those recipes would ever go on this website! I only post the best of the best. If you fill your regular sized muffin cups 2/3 full, you will get closer to 18 muffins out of this recipe. They made a very attractive muffin, as you can see above! This was a Food.com find.
Chocolate Chip Muffins Recipe
Another great one from Food.com.
Ingredients
- 2 Cups Flour
- 1/3 Cup Brown Sugar
- 1/3 Cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2/3 Cup Milk
- 1/2 Cup Butter, Melted and Cooled
- 2 Eggs, Beaten
- 2 Tablespoons Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 1/2 - 2 Cups Chocolate Chips
- 1/2 Cup Walnuts or 1/2 Cup Pecans (Optional)
Instructions
- 350* Oven.
- Grease muffin tin and set aside.
- In bowl, combine Flour, Sugar, Brown Sugar, Baking Powder, and Salt.
- In a different bowl, mix together Milk, Eggs, cooled Butter, Vegetable Oil, and Vanilla Extract.
- Make a well in the middle of the dry ingredients.
- Add Milk mixture and mix to combine, taking care not to over-mix.
- Add in Chocolate Chips and nuts (if using).
- Place into prepared tin and bake 15-30 minutes (depending on your oven) or until light golden brown.
- Move to wire rack, cool five minutes, remove from tins, and serve!
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