Muffin Recipes Chocolate Chip

Muffin Recipes Chocolate Chip

Muffin Recipes Chocolate Chip

Yes, You Can Make Chocolate Chip Muffins

Muffin Recipes Chocolate Chip. You might get accused of having cookies for breakfast after you make these chocolate chip muffins, but you won’t care about the teasing. A homemade muffin made with wholesome ingredients with a little chocolate tossed in is a far better snack than a candy bar.

Check out the ingredients:

2 cups all-purpose flour, or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk or buttermilk (Buttermilk makes the muffins really soft and yummy but regular milk is fine.)
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 egg
3/4 cup semi-sweet chocolate chips
Optional: 1/2 cup chopped peanuts or walnuts. Read also: Chocolate Chip Cookies

Please note before starting that it is very important NOT to overwork muffin batter. Just stir until the dry ingredients are moist and the batter forms. Over-mixing the batter makes the muffins tough and really not as good.

Heat your oven to 400 degrees F. Grease muffin pan or place paper liners into cups. In a large mixing bowl, add all the dry ingredients (flour, sugar, baking powder, salt, and cinnamon) and stir together. Then form a well in the middle of the dry ingredients, which means to clear away space in the middle where you will pour the wet ingredients. Add the milk, egg, vanilla, and oil to the well. With a few strokes of the spoon, beat the egg into milk and oil before stirring into the flour mixture. This will help distribute the egg without over-mixing the batter. Now you can stir the wet and dry ingredients together. This will only take about 10 strokes. Just make sure everything is moistened and there are no dry clumps. Read: Chocolate Cake Cookies

At this point, you will add the chocolate chips and nuts. Blend in with just 3 or 4 more strokes of the spoon. Now distribute the batter equally among the 12 muffin cups. Bake for 20 to 25 minutes. Muffins should be lightly golden brown.

Take the muffins out of the pan while they are still hot and set them on a cloth or clean counter to cool. You can eat them while still warm or store for two or three days at room temperature.

Article Source: http://EzineArticles.com/2006178

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