Chocolate Chip Muffins

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It’s recipe swap day! For the latest Blogger’s Choice swap, I was assigned Nichole’s blog, Cookaholic Wife.  She’s got a great mix of recipes on her blog but one thing she’s got a lot of? Muffin recipes. Breakfast is something I’ve been struggling with lately, so I thought a nice batch of muffins would be perfect.

But which one to pick? I strongly debated Fresh Orange Muffins, Peach Granola Muffins and Pear and Walnut Muffins before settling on these. These are definitely more simple, but there’s something so comforting about Chocolate Chip Muffins, in my opinion.

These were super easy to throw together and they’re delicious. Stored in an airtight container, they last several days on the counter so these were a great grab-and-go breakfast.

Chocolate Chip Muffins
(from Cookaholic Wife)
Makes 12

1 c. all purpose flour
1 c. whole wheat pastry flour
2/3 c. sugar
1 T. baking powder
1/2 t. salt
1 c. milk
2 eggs
1 1/2 t. vanilla extract
1 stick unsalted butter, melted and cooled
1 c. mini chocolate chips

Preheat the oven to 375F degrees. Line a muffin pan with cupcake liners.

In a large bowl, whisk together the flours, sugar, baking powder and salt.

In a smaller bowl, whisk together the milk, eggs and vanilla.

Stir the melted butter and milk mixture into the dry ingredients and gently fold until there are no more lumps. Fold in chocolate chips.

Divide batter between twelve muffin liners.

Bake for 18-20 minute, until a toothpick inserted in the center comes out clean.

 

Thanks to Sarah at A Taste of Home Cooking for hosting! Here’s what the rest of the swap participants made:



4 thoughts on “Chocolate Chip Muffins

  1. Pingback: Hawaiian Chicken Sandwiches | Kate's Recipe Box

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