I like this recipe for the simplicity and how good they taste. The batter is rich and creamy which allows for equal distribution of the chocolate chips. Other recipes I’ve tried the chips all fall to the bottom.
The good thing about this batter is you can mix it up. You could add more or less chocolate chips, nuts, dried fruits or blueberries cranberries etc. It’s pretty versatile, so give it a try. It won’t disappoint.
I have swapped out the milk for buttermilk when I use blueberries instead of the chocolate chips and it is delicious but for other variations of the recipes I usually stick with skim milk. I’m sure almond milk etc., would be fine. We can’t use nuts or peanuts in our home so if you use a milk alternative let me know how it is 🙂 When using butter milk, increase quantity to 1 cup.
I use ‘Enjoy Life’ mini chocolate chips. Not only are they free of all top 8 allergens, their ingredient list is simple and they are NON-GMO verified. Ingredients: brown sugar, cocoa mass, cocoa butter. That’s it that’s all. it doesnt need to be more. There isn’t soy, artifical colour or flavours, or ‘natural’ flavours added. No junk. A regular size bag of the Mini’s costs approx. $4 but when they are on sale I buy more and freeze.
Recommendation for recipe: Butter only. No margarine or other oil based alternatives.
CHOCOLATE CHIP MUFFINS RECIPE
2 cups all purpose flour
2/3 cup light brown sugar, packed
1/4 cup cane sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and slightly cooled
2 teaspoon vanilla
1 cup milk chocolate chips
Preheat oven to 375°F.
Put muffin liners in muffin pan.
In a large bowl, stir together flour, sugars, baking powder, and salt.
In another bowl, beat with mixer on low, milk, eggs, butter, and vanilla until blended.
Add wet mixture to dry mixture.
Beat on medium low until mixed well.
Stir in chocolate chips.
Spoon batter into prepared muffin cups.
Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
Remove muffin tin to wire rack.
Cool for 5 minutes.
Remove from tins to finish cooling.
Serve warm or completely cool.