Chocolate Chip Muffins Recipe

Introduction

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Stir in the chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

• Calories: 250
• Total Fat: 11g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 270mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 4g

Customizations

• Replace the chocolate chips with other mix-ins such as blueberries, raspberries, or nuts.
• Add a streusel topping made from flour, sugar, and butter for extra crunch.
• Use different types of flour such as whole wheat flour or almond flour for a healthier option.
• Swap out the vegetable oil for melted butter or coconut oil for a richer flavor.
• Add a teaspoon of cinnamon or pumpkin spice for a cozy fall flavor.

Tips

• Be sure not to overmix your batter as this can result in tough muffins.
• Fill your muffin tin about 3/4 full to ensure even baking and a nice dome shape.
• Let your muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
• Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Conclusion