Best Chocolate Chip Muffins

Many times throughout the last year, I'd think about this blog I started many moons ago, and how I never post anything (mostly due to lack of time!) and how I should probably just stop posting on it.  But in the last week, I discovered the BEST recipe for chocolate chip muffins, and I felt compelled to post it so that more and more people will see it.  The recipe is on Little Sweet Baker and it is a definite keeper.  

It sounds silly, but I have really fond memories about chocolate chip muffins.  Probably the first time I ever had one was during a trip my sister and I made to visit my cousins who lived across the state.  One of our favorite things to do together was play restaurant.  The four of us would pair up into teams, typically me with Julie and Megan with Laura.  Each pair would meticulously prepare and print a menu, and then we'd take turns going to each others' "restaurant."  One of things that was always on the menu (whether it was breakfast, lunch or afternoon) was chocolate chip muffins.  And I'm pretty sure I ordered it every single time.  Made for a really healthy breakfast/lunch/afternoon snack :-)    

The difference is that back then we were baking muffins with a Pilsbury mix.  Now that we're grown-ups, we make things from scratch. 



Ingredients:

• 2 and 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), lukewarm
• 2 tsp vanilla extract
• 1 and ½ cups chocolate chips 

Directions:
Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.  You could use paper liners, but I think it turns out better straight in the pan.  Personal opinion-- muffin liners rob you of the beautiful golden crunchy outside crust that develop in the muffin tin.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.

In a medium bowl, whisk together the melted butter and sugar.  Add the vanilla, then quickly whisk in the eggs.  Last, carefully whisk in the milk. It really keeps the batter homogeneous if the milk is lukewarm and not cold, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until the flour has just combined.

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.

Notes: As the post from Little Sweet Baker points out, the key to getting the beautiful tops on these muffins is the blast of heat from the 425 degree oven, and then cooking them at a lower temperature for the remaining time (so they don't burn). 

 

I mean.... come on.