If I had to pick three things to eat for the rest of my life, they would be pizza, buffalo chicken dip, and chocolate chip muffins. I could literally eat these things every day and not get sick of them. Muffins are basically dessert for breakfast, so I try not to kid myself that I’m actually eating something healthy for breakfast. Nevertheless, I still indulge in muffins for breakfast quite often. 🙂
I’ve tried a few different chocolate chip muffins recipes in the past, but they’ve all come out dry and crumbly. This recipe is so tasty, and produces muffins similar to ones you’ll find in a bakery. I love the addition of the cinnamon sugar on top, which give the muffins a nice crisp.
Chocolate Chip Muffins
Yields: 12 muffins
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup milk
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees F. Position the rack in center of oven.
In a large measuring cup, whisk together the eggs, milk and vanilla extract. In a large bowl, whisk together the flour, sugar, baking powder and salt. With the mixer on low, combine melted butter and wet ingredients in the dry ingredients, just until well mixer. Be careful not to overmix, or your muffins will be dry. Fold in the chocolate chips with a rubber spatula.
Grease or line a muffin tin with paper liners. Using an ice cream scoop or a large spoon, fill the muffin tins with batter. Sprinkle some of the topping on top of the batter.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for 5 minutes before removing from the pan.
Source: Joy the Baker