Chocolate chip muffins are pretty popular at my house. I usually make a couple of dozen, individually wrap them, and keep them in the freezer. It’s a great way for my son to feed himself in the morning before school. Just take one (or three) out of the freezer the night before to thaw and you have an instant mini before school breakfast. I almost always like to use cupcake liners in the muffin tin, because it’s less mess, and I think it’s cute.
Muffins are one of the easiest recipes to put together, but, like cupcakes, there’s always the struggle over how much batter to put in the pan. I decided to go with a number 16 scoop (about 2oz). The muffins came just to the top of the cup, which was good, but a little on the small side. I think the next time, I will use the same scoop, but use heaping, instead of level scoops.
Chocolate Chip Muffins
- 6 tablespoons unsalted butter , room temperature
- 3 cups plus 2 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar
- 1 egg
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1- 12 oz pkg chocolate chips
Preheat the oven to 375 degrees. Fill muffin tin with cupcake liners, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding flour mixture and milk to mixer, beginning and ending with flour. Fold in chips with a spatula. Divide batter among muffin tins. Bake until light golden and when an inserted wooden toothpick comes out clean, about 30 minutes. Cool in pan 15 minutes.