Last Saturday morning, while my family was playing outside, I decided to make a breakfast treat for them. I wanted to make something new, but easy since it was last minute. I hopped on over to Annie's Eats, because I just discovered her site, and I'm in love, to find this recipe for chocolate chip muffins. OK, really, they taste like cake, but I called them muffins, because we were eating them for breakfast! I actually halved this recipe, because who needs 14 chocolate chip muffins to sit in their house calling out to be eaten, not this mommy! These were great, and when I halved the recipe, I got about 8 muffins. They puff up big, so make sure if you do the whole recipe to prepare 14-16 muffin tins. Below is the full recipe. (and pay no attention to the Cars muffin liners I used, makes me my kids happy.)
Chocolate Chip Muffins
from Annie's Eats
Ingredients:
2 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
1 cup sugar
2 eggs
1 1/2 tsp. vanilla extract
3/4 cup milk
1 cup semisweet chocolate chips
Directions:
Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
In a medium bowl, combine the flour, baking powder, and salt. Stir together with a fork. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl between additions. Mix in the vanilla until well blended. Add half of the flour mixture to the bowl and mix on low speed just until incorporated. Add the milk and mix until combined. Mix in the rest of the flour mixture, beating just until incorporated. Fold in the chocolate chips using a rubber spatula.
Pour batter evenly between the prepared muffin liners. Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer the muffins to a wire rack and allow to cool completely.
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