Chocolate Chip Muffins
Extra chocolatey chip chocolate chip muffins make for a delicious breakfast!
I have made so many chocolate chip muffin recipes over the years - always chasing a new favorite. Growing up, my mom always made the Martha White packet of chocolate chip muffins which is still my favorite to this very day. I really loved this recipe because it is probably the closest to that recipe that I’ve ever had. I think the amount of chocolate chips in it is really what tipped it closer to a dupe. It’s a little more dense than the packet mix, but not in a bad way.
What You Need:
2 3/4 cup all purpose flour
1 Tbsp. + 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted and cooled
3 large eggs
1/2 cup milk
3 tsp. vanilla
2 cups semisweet chocolate chips
1 Tbsp. coarse sugar (optional for topping)
Directions:
Prep a muffin pan with muffin liners.
In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar with a whisk. Stir in 1 3/4 cups of the chocolate chips.
In a separate bowl, mix together melted butter, eggs, milk, and vanilla.
Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
Fill muffin liners close to the top - at least 3/4 full.
Sprinkle with the remaining chocolate chips and coarse sugar.
Bake in a preheated 425 degree oven for 7 minutes.
Then reduce oven temperature to 375 degrees and bake for an additional 15 to 20 minutes.
Remove from oven and let cool in muffin pan for 5 to 10 minutes.
Then transfer to a cooling rack to finish cooling.
Recipe from Dishes & Dust Bunnies