The egg helps give this recipe structure, and brings the batter together. Scoop into prepared muffin tin, and bake for 14-16 minutes. You don’t need a ton because the chocolate is also sweet, but I wouldn’t recommend reducing the amount of sugar in this recipe or it will negatively affect the texture. They bake up thanks to leavening agents like baking soda or baking powder. Will make again. Contest-Winning Chocolate Chip Pumpkin Bread, 25 Perfect Pumpkin Bread Recipes for Fall, Do Not Sell My Personal Information – CA Residents, 2/3 cup miniature semisweet chocolate chips. Several batches of muffins later, I finally was happy with this chocolate chip muffin recipe. One thing I did notice is that my muffins were done after 6 minute on 425 and 15 minutes on 350. 1 tab extra of brown sugar

It gives the muffins the right texture, and helps them bake up properly with the oil used in this recipe.

Also, do you have a blueberry muffin recipe? Theses muffins are delicious my family and I love them. I too made only 6 muffins this time. I only got 2 dozen in my PC mini muffin pan. What type of oil were you using?

Anyway this looks delicious and I hope it works! Oil gives these muffins a lighter texture. I absolutely love costco muffins. Gently mix the flour-tossed bits of chocolate into the batter until they're evenly distributed. Be sure to grind the flax seeds into a fine powder using a coffee or spice grinder, and then whisk in the water until the mixture becomes gelatinous.

If your muffins turned out dry, it could be a few different things! Hard to believe they'd rather eat berries instead of chocolate. the first could be that they’re over-baked! Store cooled muffins in a sealed container. Here's what I added... Some recipes bake them in liners, others have you grease the pan and bake them right in each little muffin cup. Mix liquid mixture into flour mixture until incorporated. These look like they should take care of my chocolate craving for sure. In fact, you should still be able to see a few chunks, and the batter shouldn’t be perfectly smooth.

Muffins fall into the quick bread category because they don’t use yeast to rise. I think this is a great recipe if you are trying to give your family better options nutrition-wise. Muffins will keep at room temperature in a sealed container for 3 days. Add wet mixture to dry mixture and stir until just combined. Bake up a big batch and keep them in the freezer! They were very moist and tasty. Thank you for sharing, and happy baking! These Small Batch Chocolate Chocolate Chip Muffins are moist, light, and loaded with chocolate. They're super easy to make and will be gone in a flash! These are so easy and SO yummy! I do! I got 2 1/2 dozen. LOVE THESE MUFFINS!! Bake the muffins for 15 to 18 minutes, until a toothpick comes out clean.

Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. I have tried many other recipes and have yet to find that perfect fluffy chocolate chip muffin. Yes, that is the benchmark I hold all muffins to!!

Also, if you mix your eggs, vanilla, milk and butter (didn't have oil) in a separate bowl until frothy it helps them come out light and fluffy.

What ratio of ingredients makes this a muffin? And very quick and simple to make. . It also gives them a gorgeous, sparkly look once they’re baked. I added in 2 tablespoons of cocoa powder to make them chocolate muffins.

I’m so happy to be sharing the recipe for these chocolate chip muffins … This won’t change the taste, I promise!

has always been a deterrent. in this recipe if you are lactose intolerant or dairy free. Turbinado sugar can be substituted with granulated sugar. My daughter (7) loves your page!! The other thing that could cause that is if you are over mixing your batter, or if you aren’t properly fluffing and leveling your flour. Just be sure to stir the batter really well to help give it structure. I definitely will! Hi can I use a cupcake pan to make these muffins? I made these to send it to teachers at school and they loved them.

It was delicious AFTER I added to recipe!! Bake the muffins for 6 minutes at 425 degree F to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F. You can also freeze these muffins for up to 3 months. Nutrient information is not available for all ingredients. Delicious! These Small Batch Chocolate Chocolate Chip Muffins are moist, light, and loaded with chocolate. Continue to bake for an additional 22-25 minutes. Serve warm. Buttermilk gives the muffins a bit of a tang and adds a touch more moisture. Im looking for a bluberry muffin recipe, but this one has gotten rave reviews! Divide the batter among the paper lined muffin cups. Sounds delicious Kimberly!! But don’t worry, these can easily be made into gluten free chocolate chip muffins! Add about 2 tablespoons of water to all of the empty muffin cavities. enough to tint it (not to change it to chocolate color/flavor) They’re my favorite part of a muffin, and I think they’re best with that sprinkle of sanding sugar. They bake up a bit dry without it! But if you don’t have liners on hand, you can grease your muffin tin and bake these muffins right in the pan. They were so good, yet so easy to make. Thanks Karen. Amount is based on available nutrient data. Gotta say here we dont use some ingredients you are used to use, therefore instead of buttermilk I used regular milk and instead of sour cream I used non fat lactoseless yogurt because I always have it and since it doesn’t have any flavor, doesn’t affect the final result. Stir in chocolate chips until just incorporated, don't overmix. Taste of Home is America's #1 cooking magazine. When I forget and let the muffins cool in the pan, the insides aren’t as fluffy.

So funny you ask, I’m actually sharing a lemon blueberry muffin recipe in a week! Always happy for small batch recipes. Bake at 375° until a toothpick inserted in the center comes out clean, 10-13 minutes.