These muffins are the perfect start to your Monday morning! They are packed full of chocolate chips and are big and fluffy and wonderful! What a breakfast!
Monday, back to the grind. Today my day is super busy full of marketing homework, trip planning, exercising and making, photographing, and posting these muffins. Phew, I’m tired just thinking about it!
However, I must say that I do not mind testing out muffin recipes all morning. Muffins are one of my favorite breakfasts to have, especially when they are homemade. They can be made in so many varieties and, depending on the size, are easy to control your intake.
As these were baking my mouth kept watering. I would look in the oven and from one moment to the next they kept getting bigger and bigger!
These are also SO EASY to make. They only took me about 35 minutes to put together, and while the muffins were cooking I had time to clean up my entire kitchen. Now that’s multitasking!
I can’t wait for you all to try these! I hope you love them as much as I do.
Prep time 35 min, Makes 12 Muffins
- 2 and 1/2 cups all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 and 1/2 cups mini chocolate chips
- Preheat oven to 425F. Line standard size muffin tin with paper baking cups.
- In a small bowl, whisk together flour, baking powder and salt.
- In a separate mixing bowl, combine eggs, sugar, milk, vegetable oil, and vanilla extract. Beat well.
- Slowly add flour mixture into mixing bowl, beating just until combined.
- Carefully fold in chocolate chips.
- Pour batter into muffin tin, filling each cup completely with batter.
- Bake at 425F for 5 minutes. After 5 minutes, decrease heat to 375F and continue cooking an additional 14 to 15 minutes.
- Remove tray from oven and allow muffins to rest for 5 minutes before serving.
1. Be sure to fill up cupcake tins ALL the way to the top. This will allow the muffin top to rise over the edge of the dish.
2. These are best served day of, but can be stored up to a week.
3. Recipe adapted from Sallys baking addiction.