Speedy Chocolate Chip Muffins
Makes 12 muffins
Sometimes, you just want something now – or maybe you’ve waited until the last minute. We’ve got you! This chocolate chip muffin recipe is light and fluffy with a touch of sweetness to satisfy your sweet tooth – and only takes about 30-minutes from mixing to pulling out of the oven.
Equipment:
- 1 large & 1 medium mixing bowl
- Spoon to stir
- Measuring cups/spoons
- 12 cup muffin tin & cupcake liners (op.)
Ingredients:
- ¾ cup milk
- ½ cup vegetable or grapeseed oil
- 1 large egg
- 2 tsp vanilla
- 2 cups all-purpose flour
- ½ cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips
- 1.5 tbsp white sugar
- 1 tbsp brown sugar
Instructions:
- Preheat your oven to 400°F; grease your muffin tin or use paper liners
- In the medium mixing bowl, combine milk, oil, vanilla, and egg in a small bowl and whisk well (you can use a fork if you don’t have a whisk).
- In the large mixing bowl, combine flour, ½ cup white sugar, baking powder, and salt together. Mix in the chocolate chips and make a well in the center.
- Pour liquid mix into well of dry ingredients. Stir until the batter is just combined (it will be lumpy).
- Spoon the batter evenly into the muffin cups (about ⅔ full) and combine the remaining 1.5 tbsp white sugar and 1 tbsp brown sugar together, then sprinkle on top of the muffins.
- Bake in the preheated oven for about 18-20 minutes, until the tops spring back when lightly pressed and a knife or toothpick stuck in the center of one comes out clean without crumbs.
- Cool briefly in tin before transferring to a wire rack. If you greased the tin instead of using liners, you may have to go round each muffin gently with a knife to free it.
(Recipe adapted from All Recipes)