Welcome to A Quirky Twist! This weekend was pretty eventful for me I turned 20 and watched Carolina basketball make its way back to the Final Four. With the weekend over, I thought this Monday would be perfect for a new baking post. Monday morning pick-me-ups are necessary after fun or even not so fun weekends. Muffins were one of my favorite breakfast items as a child, and they still are now. I love muffins because they’re a perfect breakfast to eat on your way out the door in the mornings. The recipe for the muffins is down below, and a new fashion post will be up Wednesday.
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 cup chocolate chips
Preheat oven to 425 degrees and spray a 12-cup muffin tray with non-stick cooking spray. 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 for 5 minutes, then turn the oven heat down to 375 and bake for another 13-15 minutes. Let cool for about 5-10 minutes.
I would have included the pictures of the batter and finished muffins in the muffin pan, but the pan is very old and isn’t “photogenic”.