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Muffins are one of my favorite things to bake, and these are the best. I always keep some in the freezer for breakfast on the run. I can zap one in the microwave before I head out the door. —Kelly Kirby Westville, Nova Scotia
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Nutritional Facts 1 serving (1 each) equals 308 calories, 13 g fat (8 g saturated fat), 58 mg cholesterol, 319 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Chocolate Chip Muffins in Quick Cooking March/April 2005, p31
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Feb. 13, 2012 by pstoudt
I doubled the recipe and made 12 jumbo muffins. 3/4 cup batter in each muffin cup was perfect. I did not use the topping. They are delicious. Very moist for a muffin. They still only took 25 minutes to bake even though they were jumbo sized.
Reviewed on Jan. 15, 2011 by mlandis16
i replaced yogurt for applesauce since i didnt have any yogurt on hand and it was good the only problem was i baked them for 25 mins. and they were done way too much! they were a dark brown color.so next time i will cut down the time...
Reviewed on Jan. 08, 2011 by dencount
Due to my childrens preferences I did not make these with the topping. I also used vanilla yogurt and omitted the vanilla. They were very good and easy to make.
Reviewed on Jun. 01, 2010 by grensrud
These were really good, next time I am going to leave off the sugar and cinnamon topping and just sprinkle some chocolate chips over top. The sugar and cinnamon was a bit much for me. I made jumbo muffins, and used sour cream in place of the yogurt because that is what I had. I also used three egg whites and skipped the yolk entirely. All in all were good and will make again.
Reviewed on Feb. 16, 2010 by melly98
This was great! the best muffin recipe. i used applesause instead of yougurt and it was equally good.
Reviewed on Feb. 26, 2009 by 5hungrykids
My family loves these muffins! I now always skip the topping and sprinkle mini chips on top like another reviewer suggested. I've tried them both ways and while I like them with the original topping; my kids like them with just the mini chips on top. Thank you for this wonderful muffin recipe. I will always keep some on hand (they keep well in the freezer) to throw into school lunches.
Reviewed on Jul. 19, 2008 by annabaker
Excellent recipe! I'd been looking for a chocolate chip muffin that has a light texture like the mixes, and this one is perfect. I skipped the topping and just sprinkled extra mini chips on top. They're a hit with my family!
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