It’s been a while since I have posted any baking. Work has been very busy! But this morning I got up and thought, “Today is a muffin kind of day!” My husband and kids love chocolate chip muffins and buy them often (to my chagrin). But I bake to make others happy. So if chocolate chip is what they want, chocolate chip is what they get!
Ingredients
2 cups Brown Sugar
2 large Eggs
1 cup Vegetable Oil
3 1/4 cups All-Purpose Flour
5 teaspoons Baking Powder
1 teaspoon Vanilla
2 cups Milk
1 cup Milk Chocolate Chips (semi-sweet is fine too)
Preheat oven to 350 F.
In a large bowl, whisk eggs, sugar and oil together for about a good minute until thick and consistent. Whisk dry ingredients together and alternately add the dry and the milk and vanilla to the first set of ingredients. Use a rubber spatula and gently work the ingredients together. Do not overwork! Add the chocolate chip and fold in.
Line a muffin pan with muffin tins or grease the muffin slots well. Using a large measured cookie spoon, fill each tin. I filled mine completely as I wanted a bit of a muffin top. Using this measurement, I was able to make 18 muffins. I sprinkled each top with some sugar to give it a little crunch and sweetness.
I baked the muffins on the middle rack for about 20-25 minutes, until the tops were golden and a tester came out clean.
The tops are nice and crunchy on the first day. These muffins are not overly sweet and keep in a sealed container for about 3-4 days. They freeze well too!
As always, enjoy! Lolita
Lolita Bakes! 