The Best! Chocolate Chip Muffins

We bake and cook a lot in our home, and try new recipes often. When trying new recipes, you take a chance, which means that some are only ever tried once! So, when I find a perfect recipe, I like to keep it and then develop new flavours out of the original.

This Chocolate Chip muffin recipe is perfection. I followed the ingredients to a T, and honestly, the consistency, the balance of salt and sweet, made these muffins delicious. I'll be trying this recipe with fruits and other fillings to see if it's texture holds up  with a more moist filling.

Ingredients:

• 2 & ½ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 cup milk (whole or buttermilk is preferred)*
• 1 tbsp vanilla
• 1 & ½ cups chocolate chips

Method:

1. Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
4. Divide the batter into the 12** muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.

*I used Buttermilk, which I believe was key in the consistency turning out so well, a slightly crunchy outside with a moist soft centre. 

**Also, I made smaller muffins and was able to get 24 out of this recipe. Just depends how full you fill each muffin compartment. 

Silicone Muffin Liners are great!

  

Mice? Nope, just my Sammy boy!

Original Recipe found at:

littlesweetbaker.com