One morning, I wanted to make something new for breakfast. We typically have the same thing, so we wanted to change it up. Tyler has a sweet tooth to rival Justin and me, so he begged for something with chocolate chips in it. I suggested some pancakes, but they (surprisingly) turned that down. I was trying to think of what else we could make with chocolate in it, and decided on some muffins.
Only problem: I had no idea how to make muffins. I’ve never made them from scratch before, only in the small packages you can buy near all the cakes. And really, how good can they be for you if they are located next to cakes and brownies? I did a quick search online, and found a few recipes that sounded promising. Next trick was to find one that I already had all the ingredients for.
These were such a hit! Tyler, who normally doesn’t eat a lot, ate 3 muffins and was still asking for more! We all enjoyed these and I may have to make a double batch next time! The boys love helping out in the kitchen, and kept stealing some of the chocolate chips as we were making these.
Start by preheating the oven to 400 degrees and line your muffin tray with baking cups. We have some silicone baking cups that we love to use. They are great because you aren’t wasting anything since they are reusable, and nothing ever sticks to these so I don’t have to use spray either.
In a large bowl, mix together the flour, sugar, baking powder, chocolate chips, and salt. I use a large spoon to do this to be able to scoop it all from the bottom and get it mixed up. Make sure it’s mixed well, especially if you are like me and don’t sift the flour and everything together. I know I should do this, but at the same time, it takes more work, and I just don’t have time for that. In this recipe, I’ve found that as long as I mix it together well enough, it doesn’t need it.
In a small bowl, thoroughly whisk together the milk, oil, and egg. You want to make sure this is combined very well. It helps to beat the egg before mixing it in. If it isn’t mixed well enough, then it doesn’t mix in with dry ingredients.
Pour the wet ingredients into the dry ingredients and mix them until they are just combined. The mixture will be lumpy, but you want to make sure you don’t have any pockets of flour or baking soda in there. I did that the first time, and when we ate them there were chunks of dry areas in the muffins that weren’t very good.
Fill your muffin cups about 2/3 of the way full. These will expand quite a bit, so you want to give them room to grow as they bake.
In a small bowl, mix together the remaining white sugar and brown sugar. This will be the topping for your muffins.
Sprinkle the sugar mixture over the muffin mix then bake them for about 20-25 minutes until they are golden brown and a toothpick inserted comes out clean.
As with most things, they always taste better when fresh. We’ve had leftovers for breakfast the following day too, I just throw them in the microwave for about 15 seconds to warm them up and soften them again.
- 2 cups flour
- 1/2 cup white sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/3 cup olive oil
- 1 egg
- 3/4 cup mini semi-sweet chocolate chips
- 3 tbsp white sugar
- 2 tbsp brown sugar
Preheat oven to 400 degrees
Line muffin tray with baking cups
In medium bowl, combine flour, sugar, baking powder, chocolate chips, and salt
In a small bowl combine milk, oil, and egg
Add wet ingredients all at once to dry ingredients
Stir until just combined, batter will be lumpy
Full muffin cups 2/3 full
Combine sugars and sprinkle on top of muffins
Bake 20-25 minutes or until a toothpick comes out clean