Chocolate Chip Muffins
It's hard to believe that I (lover of all things chocolate) have never made chocolate chip muffins, but it's true. My kids recently discovered them at Tim Horton's with friends, which inspired me to make some hopefully healthier and more reasonably sized versions at home. They make a great after-school snack or even dessert – the sprinkle of cinnamon sugar on their tops make them a little bit special. Like most muffins, they freeze well. Adapted from Joyofbaking.com.
Ingredients
- 1/2 cup butter, melted and cooled
- 2 eggs
- 1 cup milk
- 1 1/2 teaspoons vanilla
- 2 cups flour
- 2/3 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
For the topping:
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
Preparation
Pre-heat the oven to 375°F. Line 12 regular-size muffin cups with paper liners. In a large measuring cup or bowl, whisk together the eggs, milk and vanilla. In another large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips. With a a rubber spatula, fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix.
Evenly fill the muffin cups with the batter. In a small bowl, combine the topping ingredients, then sprinkle a little topping on each muffin.
Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18-20 minutes. Transfer the muffins to a wire rack and let cool for about 5 minutes before removing from the pan.
