I don't know why, but there is just something about baking muffins that makes me happy. I love the smell of them baking. I love how just 1 muffin can be a filling and satisfying breakfast.
I especially like that most muffins freeze beautifully (even my homemade English Muffins do – just make sure to fork-split them before you freeze them). Whenever I make muffins, I usually make a double or triple batch and just freeze the rest. With 3 children, they don't have time to get freezer burn and I love being able to just pull one out of the freezer the night before (or defrost it in the microwave) whenever I want.
And here is where I give you a great tip on how to have muffins with evenly-distributed chocolate chips. Have you have ever made chocolate chip muffins and had the chocolate chips sink to the bottom of the muffins? You can eliminate that problem by tossing the chips with half of the dry ingredients, mixing the wet ingredients with the other half of the dry ingredients and then GENTLY folding the coated chocolate chips in the wet batter. I don't know why it works – there is probably some science behind it – but I just know that it does work!
These aren't as healthy as my Double Chocolate Zucchini Muffins, but at least they are made from scratch! You can make them healthier by substituting coconut oil for the vegetable oil.
Scroll down for the recipe and instructions!
- 2 large eggs
- 1 cup sugar
- 1 cup milk
- ½ cup vegetable or coconut oil
- 1½ tsp vanilla
- 3 cups flour
- 4 tsp baking powder
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1½ cups semisweet chocolate chips
- 1 tbsp Sanding or Sparkling Sugar
- Preheat oven to 400 F.
- Line a muffin tin with paper liners
- Whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Beat together eggs and sugar until mixed.
- Beat in milk, oil, and vanilla until well blended.
- Combine ½ of the flour mixture with the wet ingredients and stir until combined. Do not overmix!
- Add the chocolate chips to the remaining flour mixture and toss to coat.
- Gently fold the chip mixture into batter until well distributed.
- Fill each liner in muffin pan with batter and sprinkle top with sparkling sugar.
- Bake at 400 for 5 minutes. Reduce the oven temperature to 375 and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.