Sometimes we lose sight of what everything is built on.
Like sometimes I forget that my beloved crane-grape juice comes from, also great, grape juice and cranberry juice. Or that Cherry Coke comes from the classically delicious Coca-Cola. And sometimes people will layer all these scarves, broaches, and jewelry on top of a fabulous dress. Like, come on…hello!? The dress is clearly fabulous by itself, no need to overdo it.
Now where does this all relate to chocolate chip muffins? Trust me it does.
I tend to sometimes branch off very far from the basic, classic, solid, delicious recipes. I’m not even going to try to just blame this on myself, though. Around the blogosphere and pinterest, everyone always see all these mouthwatering treats that have 60 different combinations of flavors in them. They’re piling the jewelry onto the [already fabulous] dress.
Do NOT get me wrong! I love me some layered cookie bars, stuffed cupcakes, swirly fudge, fancy pull apart bread, and cake pops…but sometimes you just have to remember the recipes that got you to all these monster creations.
So that is what brought me to these chocolate chip muffins. Simple, tasty, slightly sweet, but not too sweet, and perfect for breakfast. These are probably the most basic muffins I have made on here. No streusel, no fillings, just a good, tasty muffin.
Chocolate Chip Muffins
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour (or all-purpose)
1/3 cup white sugar
1/3 cup brown sugar
2 teaspoons baking powder
pinch of salt
1/2 cup (1 stick) butter, melted and cooled
2 eggs, lightly beaten
2/3 cup milk (I used skim)
2 teaspoons vanilla extract
1 cup chocolate chips
- Preheat oven to 400 degrees F and line 12 muffin tins with liners.
- In a large bowl, whisk to combine flours, sugars, baking powder, and salt. In a separate bowl, whisk together eggs, vanilla, milk, and butter.
- Make a well in the center of the dry ingredients bowl and pour the liquid ingredients into the well. Stir with spatula or wooden spoon until just combined, being careful not to over mix. Fold in the chocolate chips.
- Evenly divide the batter into the prepared muffin tins and bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins rest on wire rack for at least 5 minutes to let cool. Enjoy!
Random Fact of the Day: A baboon called Jackie became a private in the South African army in World War I.