Compare the ingredient list for chocolate chip muffins to the list of ingredients for chocolate chip cookies. Now ask yourself, is it OK to eat cookies for breakfast? I’m going to have to say yes! One of my favorite food memories with my dad was the time mom caught the two of us eating chocolate cake for breakfast. Dad argued that donuts and cake were pretty much the same thing, so cake for breakfast was just fine. Mom didn’t know what to say, so we kept on eating. Hey, maybe I’ll make some chocolate muffins next. Meanwhile, these muffins are pretty much chocolate chip cookies in a muffin shape, miraculously transforming them from a dessert to a breakfast.
I make these muffins every year for the craft fair and bake sale to benefit the high school marching band. They always seem to sell, but to be fair, everything at the bake sale sells out.
2 cups flour
1/3 cup packed brown sugar
1/3 cup granulated white sugar
2 teaspoons baking powder
½ teaspoon salt
2/3 cup milk
½ cup melted butter (or ¼ cup melted butter and ¼ cup vegetable oil)
2 eggs
1 teaspoon vanilla
1 package chocolate chips, approx. 12 oz.
Preheat oven to 400 degrees F. Stir together flour, brown sugar, white sugar, baking powder and salt. In a smaller bowl, combine milk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Batter will be lumpy. Stir in the chocolate chips. Distribute batter into 12-18 paper lined muffin cups. Bake for 15-20 minutes until tops are lightly browned.
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