Even though summer is my favorite season and I sure will miss it in the next couple of months, I am excited about being able to turn on the oven again and enjoy baking to its fullest. First on my agenda were Chocolate Chip Muffins. Being adventurous in the kitchen and trying new recipes is something I absolutely adore, but I do happen to have found the perfect (in my opinion) muffin recipe. No need to search for yet another recipe. This is it, you guys. I remember my first bite and how much it reminded me of a bakery-style muffin with its fluffy texture and subtle sweetness, perfect for highlighting chocolate chips or anything else you wish to add to the luscious batter. My mouth is watering just thinking about ’em…
Once I added the sparkling sugar, these muffins didn’t only taste like those you buy at the bakery, but they totally looked like it, too. I had some sparkling sugar left over from Christmas last year. This was the perfect time to use it. Enjoy warm out of the oven while the chocolate chips are still melty for a seriously amazing experience.
Start by mixing the flour, sugar, baking powder, and salt together…then add the cinnamon.
Next, I grated in some fresh nutmeg. The aroma of using fresh nutmeg is really wonderful, but using ground nutmeg will work just fine. I used 1/2 a nut. If you don’t enjoy the flavor of nutmeg as much as I do, use only 1/4 of a nut or 1/2 teaspoon of the ground stuff.
Set the bowl containing the dry ingredients aside and start combining the wet ingredients in another one. I whisked together the oil and milk first and then finished with the eggs and vanilla.
Pour the wet into the dry mixture, giving it a good stir until combined. Much like my Homemade Pancakes, you want to be careful not to overmix it though, some lumps are just fine. This causes the fluffiness I was talking about earlier, overmixing will make for a denser muffin, which is also why I am not using a stand mixer here. Add chocolate chips.
Fill each muffin tin about 2/3 full and sprinkle with sparkling sugar, if desired. Stick in your oven and bake for 22-25 minutes or until golden.
Invert them onto a cooling rack and let cool. Don’t forget to try a warm one. There’s nothing like it!
See how fluffy? I die.
- 3 cups flour
- 3/4 teaspoons salt
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 of a whole nutmeg (1/2 teaspoon ground nutmeg)
- 4 teaspoons baking powder
- 2 eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla
- 1/2 cup vegetable or canola oil
- 1 1/2 cups chocolate chips
- Preheat your oven to 375 degrees F. Grease a muffin pan with shortening or line with paper liners.
- 1. Combine the flour, salt, cinnamon, nutmeg and baking powder. Set the bowl aside.
- 2. In another bowl, mix together the milk, oil, eggs and vanilla until well combined. Don't overmix. Some lumps should remain. Fold in the chocolate chips and fill the muffin pan with the batter. Fill each muffin tin about 2/3 full. Sprinkle with the sparkling sugar.
- 3. Let the muffins bake for 22-25 minutes or until golden. Remove the muffin pan from the oven and place on a cooling rack. Let the muffins cool for 5 minutes before inverting the muffins onto the cooling rack to cool completely.