I had a craving for a good old Chocolate Chip Muffin. I haven’t made muffins for ages, so I decided to whip up a batch!
These muffins are soft and tender, and I love the crunch sugar topping! The hint of cinnamon and nutmeg really adds a nice warmness.
What you need,
3 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
¼ tsp. nutmeg
1 cup granulated sugar
1 cup milk, I used 1%
½ cup canola oil
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips
Sanding sugar for topping, optional
Preheat the oven to 425 degrees. Spray a muffin tin or line with paper liners, set aside.
In a bowl sift together the flour, baking powder, salt, cinnamon and nutmeg.
In a large bowl whisk together the eggs and sugar until light and fluffy. Stir in the milk, oil and vanilla, stir to combine.
Fold the dry ingredients into the wet until just combined. Some lumps are OK.
Gently stir in the chocolate chips.
Pour the batter into the prepared baking pan. Sprinkle the top of the batter with the sanding sugar.
Bake at 425 degrees for 5 minutes, turn the heat down to 375 degrees and cook for another 12-15 minutes, until the muffins are golden and a toothpick comes out clean.
I got 1 dozen regular sized muffins and about a dozen mini muffins. You can cook minis at 375 degrees for the whole time and they take about 10-12 minutes.
Remove the muffins to a wire rack and let them cool completely.
Store in an airtight container for 5 days or you can freeze them for up to 3 months.
Nothing better than a warm Chocolate Chip Muffin for breakfast!
Recipe adapted from Sally’s Baking Addiction