Chocolate chip muffins are pretty popular at my house. I usually make a couple of dozen, individually wrap them, and keep them in the freezer. It’s a great way for my son to feed himself in the morning before school. Just take one (or three) out of the freezer the night before to thaw and you have an instant mini before school breakfast.
There was a recipe I used for years which was basically a tricked out cookie dough recipe, but over time, I found it to be too sweet, and decided to find a replacement. Instead of reinventing the wheel, I adapted my trusted Martha Blueberry Muffin recipe and traded in the berries for chips. I almost always like to use cupcake liners in the muffin tin, because it’s less mess, and I think it’s cute.
Muffins are one of the easiest recipes to put together, but, like cupcakes, there’s always the struggle over how much batter to put in the pan. I decided to go with a number 16 scoop (about 2oz). The muffins came just to the top of the cup, which was good, but a little on the small side. I think the next time, I will use the same scoop, but use heaping, instead of level scoops.
Chocolate Chip Muffins
- 6 tablespoons unsalted butter, room temperature, plus more for tins
- 3 cups plus 2 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar, plus more for sprinkling
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 pkg chocolate chips
Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; fold in chips by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.