Chocolate Chip Muffins
User Reviews
5
Chocolate Chip Muffins
Description
This recipe for Chocolate Chip Muffins uses all-purpose flour, baking powder, and a hint of cinnamon and optional nutmeg to create a spiced muffin base. Wet ingredients include egg, sugar, buttermilk (or whole milk with vinegar), melted butter, and vanilla extract, which together produce a creamy, tender batter. Semi-sweet chocolate chips add sweet, melty pockets throughout the muffin.
The baking method starts with a high oven temperature at 425°F for five minutes, creating a lightly crisp and golden top, then temperature reduces to 375°F to finish baking the muffins evenly. This results in a muffin with a moist interior and a light crumb, balanced by a slightly crisp crust. The recipe advises careful mixing to avoid toughness and suggests garnishing with sugar for a delicate crunch.
Chocolate Chip Muffins are ideal for breakfast, a snack, or a casual dessert. They can be kept covered at room temperature up to five days, best eaten fresh. The recipe provides a straightforward way to substitute buttermilk using vinegar or lemon juice with milk, making it accessible to many home cooks.
Muffins are best eaten the day they are made but can be kept covered at room temperature for up to 5 days.To substitute buttermilk, combine 1 tablespoon white vinegar or lemon juice with whole or low-fat milk to reach 1 cup, let sit for 5 minutes before use.
Ingredients
- 2 cups all-purpose flour (250 g)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Pinch nutmeg optional
- 1 egg room temperature, large
- 3/4 cup granulated sugar (150 g)
- 1 cup buttermilk or whole milk (250 ml)
- 6 Tablespoons butter melted and cooled slightly (85 g, unsalted
- 1 teaspoon vanilla extract pure
- 1 cup semisweet chocolate chips (175 g)
Instructions
- Preheat oven to 425° F. Place paper liners in a muffin tin and set aside.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a medium bowl, whisk together egg and sugar until combined, about 30 seconds. Then add buttermilk, melted butter and vanilla. Whisk until pale yellow, about another 30 seconds.
- Add the wet ingredients to the dry ingredients and whisk just until combined. Avoid over-mixing. Stir in chocolate chips with a spatula or wooden spoon.
- Divide batter among paper-lined muffin tin, filling each cup about three-quarters full. Sprinkle additional sugar on top if desired. Bake at 425° F for 5 minutes, then reduce temperature to 375° F and bake for an additional 10-12 minutes or until the muffin tops are light golden brown and a toothpick inserted in the center comes out with little to no crumbs.
- Allow muffins to cool in the pan for 5 to 10 minutes before removing and serving.
Notes
- Muffins are best eaten the day they are made but can be kept covered at room temperature for up to 5 days.
- To substitute buttermilk, combine 1 tablespoon white vinegar or lemon juice with whole or low-fat milk to reach 1 cup, let sit for 5 minutes before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 127mg | 5% |
| Potassium | 240mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 235IU | 5% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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