Chocolate Chip Muffins — Muffin Monday

Last week another small step in the history of our family was made…my youngest grandson turned three years old.  This is very important because three year olds get to go to pre-school and three year olds are so much better than two year olds, and three year olds are big boys not babies.  He is definitely my child although his body structure favors his Pappou’s side; long torso, short legs – poor kid he won’t be a long distance runner.  But just like me, my little guy LOVES chocolate.  He also LOVES muffins; so much in fact that when playing “This Little Piggy Went to Market, this little piggy stayed home, etc.”, his third piggy always has a muffin, never roast beef as in the original nursery rhyme.

So, what better birthday cake to take to school than chocolate chip muffins?  Fortunately he goes to a pre-school that allows children to share a treat for their birthdays so of course; he took Chocolate Chip Muffins last Thursday for his birthday.  He was one happy boy! Especially since he got a large muffin to sample earlier than anyone else. Bonus!

This recipe is our birthday boy’s favorite because he can see the chips and pick them out to eat first.  At the tearoom we usually made chocolate, chocolate chip muffins; chocolate dough with chocolate chips and at Christmas we made chocolate chip peppermint muffins. I’ll share those recipes another time.
Chocolate Chip Muffins

 

— Ingredients —

  •  3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • ¾ cup miniature chocolate chips
  • 2 tablespoons coarse sugar (optional)

Directions —

  1. Preheat oven to 375 degrees. Line a standard 12-cup muffin pan with muffin papers and set aside.
  2. In a large bowl, sift together flour, sugar, baking powder and salt; set aside
  3. In a small bowl, whisk together melted butter, eggs, milk, and vanilla; set aside.
  4. Add egg mixture to dry ingredients gently mix by hand with a wooden spoon or rubber spatula, just until batter is evenly moistened. Do Not over mix.
  5. Add chocolate chips stirring only to incorporate.
  6. Scoop batter into prepared muffin cups, filling each about two-thirds full. Sprinkle tops lightly with sanding sugar, if desired.
  7. Bake 15 to 20 minutes or until a toothpick tests clean.
  8. Cool muffins in pan for 3-4 minutes then remove to cooling rack to completely cool.

Makes 12 regular size muffins or 24 mini(3 bite) muffins.

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