Show Subscription Form




Chocolate Chip Muffins Recipe
Chocolate Chip Muffins Recipe photo by Taste of Home

Chocolate Chip Muffins Recipe

Read Reviews (23)
4.1 23
Publisher Photo
"Both my daughters love these sweet muffins," reports Lori Thompson of New London, Texas. "I usually double the recipe so I have extras to keep in the freezer for a quick breakfast or snack."
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 2 cups King Arthur Unbleached 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

Nutritional Facts

1 serving (1 each) equals 229 calories, 10 g fat (3 g saturated fat), 20 mg cholesterol, 213 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Chocolate Chip Muffins in Quick Cooking January/February 2000, p48

Nutritional Facts

1 serving (1 each) equals 229 calories, 10 g fat (3 g saturated fat), 20 mg cholesterol, 213 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Chocolate Chip Muffins(23)

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (13)
3 Star
 (6)
2 Star
 (3)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 4, 2014

These are delicious. Added 1/4 tbsp. of vanilla and made them even better. So good. Love this recipe! (:

MY REVIEW
Reviewed Mar. 18, 2014

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!

MY REVIEW
Reviewed Jan. 28, 2014

The muffins are not muffin enough.they turned out like basically chocolate chip bread /cupcakes I'm gonna find a different recipe

MY REVIEW
Reviewed Jan. 27, 2014

These are great! Very simple and yummy. I changed the flour to 1/2 wheat flour (and 1/2 regular flour) which changes the taste a little, but it still tastes good! I also increased the milk to 1 cup as per the other reviewers' suggestions.

MY REVIEW
Reviewed Jan. 14, 2014

Love how easy the recipe is but it needs more milk and some vanilla. I wish i would have read reviews first so i would have added the extra milk

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT