Thursday, January 12, 2012
I haven't had too many pregnancy craving yet but these chocolate chip muffins were probably my first official craving. Totally out of the blue and totally random, but the other day I began thinking about homemade chocolate chip muffins and couldn't stop thinking about them til I whipped them up. The only other thing I've had a hankering for is root beer. Hmmm, chocolate chip and root beer - now that's a pretty yummy sounding combination!
These muffins are the best right out of the oven but are also great as a snack with a big glass of milk or your morning coffee. I loved the cinnamon sugar topping on these soft cake like muffins.
Chocolate Chip Muffins
Makes 12 muffins
1/2 cup butter, melted and cooled
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk chocolate or semisweet chocolate chips
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees. Position rack in center of oven. Butter or line with paper liners 12 2 3/4 x 1 1/2 inch muffin cups. In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract. In another large bowl whisk together the flour, sugar, baking powder and salt. Stir in the chocolate chips. With a rubber spatular fold the wet ingredients, along with the melted butter into the dry ingredients. Stir only until the ingredients are combined - do not over mix the batter or muffins will be tough.
Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop. In a small bowl combine the cinnamon and sugar topping and sprinkle a little on top of each muffin.
Place in the oven and bake for about 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool about five minutes before removing from pan.