Milk Chocolate Chip Muffins Recipe 455

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease twelve muffin cups.
• In a large bowl, stir together flour, sugars, baking powder, and salt.
• In another bowl, stir together milk, eggs, butter, and vanilla until blended.
• Make a well in center of dry ingredients.
• Add milk mixture and stir just to combine.
• Stir in chocolate chips and nuts.
• Spoon batter into prepared muffin cups.
• Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
• Remove muffin tin to wire rack.
• Cool for 5 minutes.
• Remove from tins to finish cooling.
• Serve warm or completely cool.
• These muffins freeze well.

CHOCOLATE CHIP MUFFINS

Steps:

• preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
• Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
• In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
• Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
• after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Combine dry ingredients.
• Mix in butter, egg & milk.
• Fold in chocolate chips.
• Fill prepared muffin tins almost full. You can sprinkle some extra chips on top.
• Bake at 350' for about 20 minutes or until toothpick inserted comes out clean.

MILK CHOCOLATE CHIP MUFFINS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400. Grease 12-18 muffin cups or use paper liners. In a large bowl, combine flour, brown sugar, sugar, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla till blended. Make a well in the center of the dry ingredients. Add milk mixture and stir just to combine. Stir in your chocolate chips, and nuts, if using. Spoon batter into prepared muffin cups. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Remove muffin tin to wire rack. Cool for 5 minutes. Remove from tins to finish cooling. **Muffins freeze wonderfully.

BAKERY STYLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
• In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
• 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.
• Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

LIGHT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Coat a 12-muffin tin with nonstick cooking spray.
• Whisk the flour with the baking powder and salt and set aside.
• Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
• Add the milk and vanilla and beat again.
• Mix the flour and chocolate chips into the batter by hand just until combined.
• Spoon the batter into the muffin cups so that each is about two-thirds full.
• Top each muffin cup with cinnamon/sugar mixture, if desired.
• Bake for about 15 minutes or until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
• Cool in the tin set on a wire rack for about 10 minutes.
• Remove the muffins from the tin and eat them warm or let them cool completely on a wire rack.

SMALL BATCH CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 425°F / 218°C and line a muffin pan with 6 paper liners. Set aside.
• In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
• In a separate bowl whisk together the buttermilk, sour cream, oil, egg and vanilla extract until combined.
• Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just combined (DO NOT OVER-MIX YOUR BATTER!). Your batter should not be all the way smooth, and it's ok if there are still some small chunks in it.
• Gently mix the flour-tossed bits of chocolate into the batter until they're evenly distributed.
• Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
• If desired, add a sprinkle of coarse sugar and a few extra pieces of chocolate on the top of each muffin.
• Bake the muffins for 6 minutes at 425°F/ 218°C to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F / 175°C. Continue to bake for an additional 22-25 minutes.
• Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.