These muffins with chocolate chips are the best ever!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup miniature semisweet chocolate chips
- 1 egg, beaten
- ¾ cup milk
- ⅓ cup vegetable oil
- 3 tablespoons white sugar
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt and chocolate chips. Add egg, milk and oil; stir just until batter is moistened. Spoon batter into prepared muffin cups, filling about 3/4 full.
- In a small bowl, stir together 3 tablespoons white sugar and 2 tablespoons brown sugar. Sprinkle sugar mixture over muffins.
- Bake in preheated for 20 to 25 minutes, until golden brown. Remove immediately from pan.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 201 mg |
| Sugars | 20 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Terrible recipe the batter is way to thick! And the muffin came out like a stone
I’ve been making these muffins for years and my kids love them. I lower the oven temp to 375 but that might be because of my oven. I also use coarse sugar for the topping mixed with a little molasses. Just for texture. I find the moisture fine for a muffin. Many other muffin recipes are too sweet for me (more like a cupcake).
I substituted milk for some buttermilk I had on hand and 1 stick of butter at room temp. for the oil and muffins came out super moist and complimented the chocolate chips.
I’ve made these heaps of times and they are fantastic – especially if you add one or two ripe banana.. I found the trick is to not over mix.
I have had this recipe for a while and finally made them today. They are delicious. However, I do agree with several reviewers and added about another 1/4 c. of milk. Otherwise the batter is extremely stiff. I used regular sized chocolate chips but added extra.
These were fabulous! I made them for my oldest’s first day of kindergarten’s ‘Muffin mixer’. They were delicious, and all who attended agreed! I wouldn’t change a thing.
These taste great, but definitely need more milk then that. I probably added 1/8-1/4 cup of extra milk and I only made a half-batch!!!
one of the best I’ve made. Very moist & sugar topping is great. Easy to switch choc. chips for other ingredients like blueberries.
Ok so my boyfriend and I have died and gone to muffin heaven… this chocolate chip muffin recipe may sound pretty standard to make, but I think the brown& white sugar topping really does add something extra (like a sugar high, lol). Instead of 3/4 cup milk I added 1 cup, and I used regular semisweet chocolate morsels instead of mini – but apart from this, I followed the rest of the recipe exactly. I did end up with way too much leftover sugary topping though, so I would suggest mixing 2 tbsp white sugar and 1 tbsp brown. I also sprayed the muffin tin with Pam (with Flour for Baking) AND gave a quick spray inside each paper liner, which I credit the ease of taking these muffins out. 20 mins in the oven is all it took for these babies to come out, perfectly puffed and sugared.. This recipe is def. a keeper for chocolate chip muffins – Thanks Nora!
The top was really good because of the sugar, I found the middle a bit lacking of flavor. I would also recommend putting a few more chocolate chips in (especially for us chocolate lovers). All in all a very good recipe and I’m glad I made them.
These muffins were pretty good. However, I did not cook them the length of time specified (I only cooked them for about 17 minutes) and I reduced my oven temp to 375. They came out light golden on top. The chocolate sunk to the bottom of the muffin and it could have used some vanilla or other seasonings to the batter. Will probably try a different recipe next time.
I am 9 months pregnant and these defitnitley satisfied my craving for chocolate-not to mention family loved them too…they were a home run!!!
These tasted great, but don’t cook them for over 20 minutes. I cooked mine for exactly that amount of time and they came out dry – I wish I would’ve took them out 2 minutes prior. However, the topping made it better!
I also found the batter to be a bit dry, but instead of adding any extra milk or oil to add moisture, I added several spoons of vanilla yogurt. And watch the bake time! Mine baked for 18 minutes before I checked them, and they were already a little overdone. The crunchy sugar topping is a great idea…
Yummy & moist. I prefer to add an entire bag of chocolate chips though so they are super chocolately! I also sprinkle sugar over the top before baking, this leaves a yummy coating like a sugar cookie!
this is the same exact recipe as “chocolate chip muffins” by janice. here’s the url: http://allrecipes.com/Recipe/Chocolate-Chip-Muffins/Detail.aspx and there’s more reviews on that one, with more tweaks for those of you who tried the recipe and thought it needed something.
This recipe is ok but I think that the muffins tend to be a little dry and tough. It seemed like there was too much flour in the batter and it was hard to mix it in. It also seemed odd that the chocolate chips were added with the dry ingredients and not folded in at the end as is customary.
They were dry and overdone at 20 minutes of cooking time—-very disappointed
I baked those for the Bake Sale at my daughter’s school this morning. Good recipe, yummy and very moist! I followed some of the recommendations (more milk and a little more oil) and it turned out great. As for next time: I would cancel the salt.
chocolate chip
The kids love them. A bit dry but very tasty.