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