Courtney and I really love chocolate chip muffins which I usually make from a box mix (yes, it’s true, sometimes I cheat!) but this morning I decided to try some from scratch so I found this recipe on www.bettycrocker.com. They are yummy, quick and easy.
The recipe said it would make a dozen but I ended up with a dozen and a half. (Do you like my Pillsbury Doughboy plate?)
1/2 cup (1 stick) butter
1 cup milk
2 cups flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup chocolate chips (Yeah right! Mega chocolate chip muffins with a 1/2 cup chocolate chips? I don’t think so! Make it a full cup!)
1 Heat oven to 400 (or 375 for dark pans). Line muffin cups with paper liners.
2 Melt butter in microwave about 30 – 45 seconds then cool for about 5 minutes.
3 Crack eggs into mixing bowl. Add cooled melted butter and milk and beat with fork until well mixed.
4 Combine flour, sugar, powder and salt in separate bowl and mix until combined. Add milk mixture to flour mixture and stir just until flour is wet (batter will still be lumpy). Stir in chips. Using large scoop (ice cream scoop works well too), place 1 scoop of batter into each liner.
5 Bake 18 – 20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean.
6 Remove from oven and let cool 10 minutes before serving.