You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe.

Chocolate Chip Muffins

all-purpose flour

white sugar

baking powder

salt

milk

vegetable oil

¾ cup mini semi-sweet chocolate chips

brown sugar

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.


In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)


Fill cups 2/3 full.  Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.


Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.


Delicious and moist! I made some changes to the recipe; I added 1 cup milk, 1 cup chips, 1 cup sugar, 1/2 cup oil, and some vanilla essence. With the sugar topping, they were plenty sweet. Only problem was there was way too much batter for 12 muffins; I ended up making two trays and they were done in 18 minutes. I give it four stars only because of all the changes I had to make; otherwise it would be five!

I have been using this recipe for a year now and it is my "official" chocolate chip muffin mix.  By making some very simple alterations, I've had some really wonderful results.  First, to combat dryness, I add the amount of 3/4 cup of milk AND 1/4 cup of sour cream. Not enough moistness for you?  I've gone as much as 1/2 cup of the sour cream and been happy with it--depends on your tastes.  I also add a teaspoon of vanilla extract into the batter, which lends a great flavor.  I love the topping of sugars, but they are also wonderful with coarse sugar sprinkled on the top.  It's a simple recipe that yields consistant results.  My daughters love these muffins and request them often.

These turned out great - I followed the advice of other reviewers and used 1 cup milk (instead of 3/4 cup) and also used slightly more oil. They turned out fluffy, moist and delicious!!!

I made these this morning. They were super easy to put together. The smell was wonderful and the taste is even better. I followed the other reviewers advice and used the full cup of Milk. I also added in about a 1/2tsp of Vanilla. They were a hit for breakfast. I will make again.

These muffins were ok, but not the best by far.  I'll keep looking.  I did add 1 cup of milk (instead of the 3/4) and an extra egg + 1/4 cup oil (instead of 1/3), and 1 1/2 tsp vanilla, which seemed to make them better.  Overall, there is a key ingredient/taste missing from these muffins that I can't quite put my finger on....

I just felt like muffins tonight so I found this recipe. SUPER EASY. I used 1 cup of milk and 1/2 tsp vanilla. These items were too important for the author to miss so I rated this 4 STARS.

While it usually drives me crazy when reviewers go tinkering around with recipes, I thought this was a good one.  As an experienced baker, though, one usually creams the wet ingredients with the sugar and then adds the dry...which is what I did.  I blended the oil, 1 cup of milk, egg (and I added some vanilla) in my Kitchenaid...then added the dry ingredients and hand-stirred in the chips.  The sugar on top was a nice touch and my muffins came out just fine.  I'd definitely make these again.  If you don't use cupcake liners, don't bake these as long...the sugar will burn along the sides of the muffin pan. 

I thought these were delicious and very quick & easy to make. I didn't use the topping/glaze and used 1 c of the big chocolate chips instead of the minis.

Very easy, but I would probably not make again.

Watch how to make chocolaty muffins kids love.

chocolate chip muffins

Servings: 1

Author : Janice

Ingredients

Instructions

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