Homemade Chocolate Chip Muffins
These Easy Chocolate Chip Muffins are amazingly quick and easy to prepare. They’re perfect for snacks or breakfast on the go.
Servings: 12 people
Calories: 191kcal
Cost: $2.24
Equipment
- mixing bowls
- handheld mixer
- Liquid measuring cup
- measuring cups
- rubber scraper
- Measuring spoons
- muffin tin
- whisk
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk anything but skim
- 1 cup mini chocolate chips
Instructions
PREP OVEN AND MUFFIN TIN:
- Move the oven rack to the middle position and preheat the oven to 400 degrees F.
- Place liners in the muffin tin.
MAKE MUFFIN BATTER:
- In a large bowl whisk together the dry ingredients, and reserve 2 Tablespoons of the dry mixture in a small bowl.
- Pour the oil into a 1 cup glass measuring cup.
- Beat the egg and add it to the oil.
- Fill the measuring cup to the 1 cup mark with milk.
- Beat the wet ingredients until well combined.
- Add wet ingredients to dry ingredients and stir until combined, but don’t over mix.
- Add the chocolate chips to the bowl and sprinkle the chocolate chips with the reserved dry mixture.
- Gently fold the chocolate chips into the batter.
FILL MUFFIN TIN AND BAKE:
- Divide batter among the muffin wells, filling them about ⅔ full.
- Bake for 15-20 or until a toothpick inserted in the center comes out clean.
- Cool the muffins for at least 20 minutes.
- Serve the muffins warm or at room temperature.
Video
Notes
Store leftovers in an airtight container.
Nutrition
Serving: 1muffin | Calories: 191kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 116mg | Potassium: 98mg | Fiber: 1g | Sugar: 22g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg