Desserts

Chocolate Chip Muffins

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.

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 cup chocolate chips

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Directions

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.

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In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla.

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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.

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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”.

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