These muffins are wonderfully moist, full of chocolate chips in each bite and are honestly as yummy as a cupcake, but without all the frosting. A bit of dessert at breakfast- sounds perfect to me! Ok, so this recipe only makes 3-4 muffins. I don't know about you, but I'm not one to go through all the effort of baking to only get 3 muffins. So I made sure to double the recipe. Trust me, you will want to do the same, or triple it(!)..... These would also make lovely little miniature muffins as well. I think I will bake them that way next time. I sprinkled each muffin with some raw sugar for a bit of sparkle and crunch just before baking. The result was very pretty and delicious.
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Chocolate Chip Muffins
Makes 3-4 muffins (so be sure to at least double the batch!)
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/3 cup (2 ounces) semisweet miniature chocolate chips (I used regular sized)
Pinch of salt
1 large egg
2 tablespoons butter or margarine, melted
1/4 cup granulated sugar
1/2 teaspoon vanilla or chocolate extract (I used vanilla extract)
Position rack in the center of oven and preheat to 375 degrees. Lightly grease muffin or line with paper baking cups.
In a medium bowl, blend together the flour, baking powder, chocolate chips and salt. In another medium bowl, beat the egg until thick and light-colored before beating in the sugar, butter and vanilla extract. Combine the two mixtures, blending until just moistened.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 15-20 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5-7 minutes. Serve warm, or remove from pan and cool completely on the wire rack.
*recipe from 1,001 Muffins, Bisuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and other Quick Breads by Gregg R. Gillespie