Chocolate Chip Muffins ||

This one is an old family favorite – The best and fluffiest chocolate chip muffins. I decided to make these because I came across a large muffin tin this weekend while out shopping, and since I didn’t have a large muffin tin (only the small cupcake kind) I decided to buy the muffin tin and share my old chocolate chip muffin recipe with you.

Yes – this is how I justify buying things, bad I know… Atleast I got the muffin tin for a steal at 4$!


Now on to that yummy recipe.. I won’t keep you waiting…

Oh yeah and FYI for all you bowl and spoon lickers – I’m not sure which is better, the cooked muffin or the batter! Try for yourself 🙂

Chocolate Chip Muffins

  • 2 3/4 cups of flour
  • 1 1/2 sticks of unsalted butter – melted
  • 3/4 cup buttermilk
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 1 tsp baking powder
  • 2 large eggs lightly beaten room temp
  • 1/2 tsp salt
  • 1 bag of choc. chips
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  1. Preheat oven to 375F. Line cupcake pan with liners & spray top of pan with cooking spray.
  2. Wisk together flour, sugars, baking powder, baking soda, salt.
  3. In another bowl, combine eggs, melter butter, buttermilk, vanilla. Add mixture to dry ingredients by folding until all flour is incorporated. Over beating will make muffins tough.
  4. Fold in chocolate or fruit.
  5. Fill muffin cup liners & place in the oven. Bake until golden, aprox 20-30 min. Makes 12 large cupcakes




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