Chocolate Chip Muffins #RealFoodRecipes
On Sunday morning I was scrounging around for something to take to church for the fellowship table . . . basically this is where, in the name of fellowship, we gather all sorts of sweet carbolicious goodness and pump the kids up on sugar before expecting them to sit still for 90 minutes in the worship service. Somehow I agreed to be a part of this travesty, and I am on the rotation schedule to bring something for the table on the first Sunday of each month.
Often I try to be the lone voice crying in the wilderness and I will bring fruit or something containing *gasp* a protein. I didn’t have my usual stock of cheese and crackers in the house so I decided to make a muffin. My go-to muffin for the fellowship table is my donut muffin (the gluten-full version) but I wanted to make something different for a change. I got it in my head to make chocolate chip muffins.
Now, I’m not quite sure why I thought this was a good idea. Usually I’m the one silently cursing the people who bring gooey-messy snacks that are destined to stain my children’s church clothes, but for some reason it didn’t occur to me how thoughtless I was to bring fresh-from-the-oven muffins full of melty chocolate. All I could think of was how good a chocolate muffin might taste.
I found this recipe on Food.com, and it turned out beautifully. Of course, I couldn’t enjoy one but they got rave reviews. Here’s a quick printable with a few of my modifications. I didn’t use nuts because of my son’s allergies, and I switched out the milk chocolate for semi-sweet.
- 2 cups all-purpose flour
- 1/3 cup light-brown sugar, packed
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1/2 cup butter, melted and cooled
- 2 eggs, lightly beaten
- 1 teaspoon real vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 400° and line a 12-cup muffin pan with foil liners.
- In a large bowl, stir to combine the flour, sugars, baking powder and salt. Make sure there are no lumps of brown sugar.
- In another bowl, whisk to combine the milk, eggs, butter and vanilla.
- Add the wet mixture to the dry and stir until just combined.
- Fold in the chocolate chips.
- Spoon the batter into prepared muffin cups. I like to use an ice cream scoop. Make sure to use all the batter between the 12 muffins. (I tried to make 15 and some were too small.)
- Bake for 15-20 minutes or until a toothpick inserted in center of one muffin comes out clean.
- Cool warm or at room temperature.