Chocolate Chip Muffin recipe – Yummy & Delicious

I’ve made muffins a few times, and they are the perfect snack muffin. I send a couple with the kids for their lunch/snacks at school and they are great because they aren’t overly sweet and don’t have a lot of ingredients. I’m already thinking of different ways I can change out the chocolate chips for something different.

Banana?

Strawberry Jam?

Peanut Butter? … Ok, can’t do PB if I want to send them to school, but for an “at home” batch, that would be yummmy, especially with a little jam smeared on top.

Snickerdoodle? Who doesn’t love snickerdoodles?

Apple/Cinnamon?

The possibilities are endless. One batch of this muffin recipe makes 60+ muffins. I use my large 2tbsp scoop to make them all the same size, because I’m obsessive like that.

Chocolate Chip Muffins

Prep Time: 1 hour, 30 minutes

Cook Time: 15 minutes

Yield: 60+ muffins

Ingredients

  • 4 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups sugar
  • 3 sticks butter (or margerine), softened
  • 2 cups buttermilk or milk, soured (to sour milk, add 1tbsp of lemon juice per cup of milk and let sit for 5 min)
  • 2 eggs
  • 1 tsp vanilla
  • 1 to 1.5 cups chocolate chips, depending on taste

Instructions

  1. Preheat oven to 375F, and grease muffin tins
  2. In a bowl, sift together the flour, salt and baking soda
  3. In mixer, cream the butter and sugar together until light and creamy
  4. Scrape the sides and bottom of the bowl, and add eggs, one at a time, mixing thoroughly before adding next.
  5. add in the vanilla
  6. incorporate dry ingredients until well mixed
  7. stir in the chocolate chips
  8. Fill cups about 1/3 full (I put one large cookie scoop worth in each)
  9. Bake for 15-20 min, and let cool in the pan for a few minutes before putting on cooling rack
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