- 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 did not like it at all! My friend and I were making them and we followed each direction perfectly and we got muffin mush. It was extremely runny and something was definitely wrong and they bubbled over the pan and got all over the oven! So then we got in trouble and had to clean it all up. I was not happy with this recipe at all! Don't waste your time!!
Muffins were extremely dense and batter was very sticky. Not a favorite here.
I just made these muffins. They are wonderful! I made a couple of minor changes based on other reviews and my own preferences. Changed to 1c flour and 1c whole wheat flour, went with 1c milk and used regular size chocolate chips. I also added 1 tsp vanilla.
These are delicious. Added 1/4 tbsp. of vanilla and made them even better. So good. Love this recipe! (:
I always make every muffin recipe "healthy". For this recipe I used 1/2 whole wheat flour, 1/2 white flour, chia seeds (about 1/2 cup), flax seed (about 1/2 cup), substituted cold pressed coconut oil (can buy at Costco- softened to the point of almost melted), and increased the milk to the point that the batter was thick but workable. These muffins turned out great. I tried the recipe in the original form as well and these were way better. My kids are picky and they can't eat these fast enough. I wrap individually in Saran and store in the freezer - pop in the microwave for a healthy breakfast!