It’s crazy to think we are already into the third month of a new year and decade! This month, I wanted to share my go-to muffin recipe. I’m highlighting chocolate chips in the muffins; however, you can replace the chocolate chips for freshly chopped strawberries, raspberries, or even blueberries! Muffins are actually really easy to make and an easy recipe for any beginner baker.
Best of all, if you have kids and want to get them in the kitchen more, this recipe is a great way to get them involved and interested in cooking the food they eat. One of my goals for this new decade is to get my children more involved in the kitchen. My kids are still pretty young, but I’m learning about how I can get them interested in cooking. I will pre-measure some of the ingredients and let them pour the ingredients into the bowl before we turn on my stand mixer to mix the muffins.
This muffin recipe bakes a dozen. But if you ever wanted just a few muffins and not a dozen, I have a pro tip for you. You can freeze chocolate chip muffins (and any muffin for that matter). You want to make sure the muffin has cooled completely before freezing. Then, store in an airtight container or freezer safe bag in the freezer for up to three months.
To reheat, you simply defrost the day before in the refrigerator or place in a microwave for 30-second intervals until thawed and warm. I love to make a batch of muffins for my kids for breakfast. I’ll let them enjoy a few and then freeze the rest. In about two to three weeks, I’ll start thawing and reheating them for breakfast. It’s my way of easily switching up breakfast and not having a single person bored of eating the same foods over and over again.
Whether you have never baked muffins before or are a pro baker, I think you’ll find this recipe for chocolate chip muffins delicious and easy to make!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 8 tablespoons unsalted butter softened at room temperature; 1 stick
- 1 cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla bean powder
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups flour
- 1/2 cup 2% milk
- 1 1/4 cup mini chocolate chips
- Preheat the oven to 375 degrees Fahrenheit. Grease a muffin tin or line the cups with liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the granulated sugar and mix.
- Add the eggs, vanilla, baking powder and salt, then mix. With the mixer running at a low speed, add 1/2 of the flour then 1/2 of the milk and mix. Repeat with remaining flour and milk. Then, add in the chocolate chips.
- Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Bake until golden brown, 25 to 30 minutes.
- Let the muffins cool in the pan for 5 minutes before turning out. Enjoy immediately or cool to room temperature. Store in an airtight container in the refrigerator for up to five days.