- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 3/4 cup miniature semisweet chocolate chips
- In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Yield: 1 dozen.
Reviews for Chocolate Chip Muffins
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"I haven't tried it yet but they look good. I'm using the recipe for my science fair project."
"I actually really love these muffins. I've made them three times now! The first time I made them the batter was super runny but I had followed the directions completely and they turned out great. The second I tried only adding the wet ingredients "until moistened" and it was a disaster.My best result came from adding the dry ingredients to the liquid ingredients, instead of the other way around!The batter is sticky, so watch out!! But they muffins do have a delightful, buttery taste that my roommates and I all enjoy!"
"These are easy to make and my kids love them. Chocolate chip is not my favorite, but these are light, fluffy, and chocolatey! A great recipe for kids to make on their own, too."
"First of all, it really bugs me when people lower the ratings based on their alterations to the recipe.So I followed this recipe exactly as it reads. It has a fantastic biscuit flavor. I sent a batch to work with my husband!My advice, try the recipe first then alter as needed. :)"
"Yeah, these were very weird on every level. If you are looking for a fluffy light muffin, this is not the recipe for you! But my kids gobbled them up and they didn't take very long to make. If I was short on time, I would probably make these again."