I don’t know what it is, but my breakfast kryptonite appears to be chocolate chip muffins. Put one in front of me and I. Will. DEVOUR IT. My son seems to have inherited my affinity for them. “Jack, buddy, what do you want for breakfast?” “Uuuuuum, chawcwat chip muffins? *devilish grin on adorable stinker toddler face*” Okaaaay, okay. 😉 He gets to help mix these up too, so it’s a fun kitchen exercise for us both.
- 3 cups flour
- 4 tsps baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 eggs, room temperature preferred
- 1 cup sugar
- 1 cup milk
- 1/2 cup canola oil (or vegetable oil/melted coconut oil)
- 1 tsp vanilla extract
- 1 and 1/2 cups semi-sweet chocolate chips (or chocolate chunks; or dark chocolate; or milk chocolate- you get the picture.)
Preheat oven to 425 degrees Fahrenheit and prepare a jumbo muffin tin, either with liners or coating lightly with cooking spray. In a large bowl, whisk together your flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In a medium bowl/large measuring cup, whisk together your eggs and sugar until combined. Mix in milk, oil, and vanilla.
Fold the wet ingredients into the dry, mixing just until combined. The batter is going to be suuuuuper thick and slightly lumpy- this is good!
Then pop ’em in the oven at 425 for 5 minutes, then drop the temperature to 375. Bake for an additional 20-25 minutes depending on your oven… Just give it the toothpick taste and watch for lightly golden tops, like this!
Allow to cool in the tin for about 10 minutes before enjoying. One of these with a big glass of cold milk (or coffee if you’re like me!) is a wonderful treat for breakfast and destined to be repeated many times, at least in our house. 😀 Enjoy!
Recipe slightly adapted from Sally’s Baking Addiction.