My son, David, has been baking again. This is his muffin recipe, and he says they're delicious! These are made with mini-chocolate chips, but you can use any kind of chocolate chips, or chopped chocolate that you want. Of course, the quality of chocolate used makes the biggest difference in the finished product, so go for the best you can afford. If I make these muffins, I'll sub applesauce for most of the butter, and fat-free half and half for the full-fat stuff. And I might switch out some of the flour for white whole wheat, trying to make the most nutritious and low-fat dessert possible. I can't rate these until/unless I taste them, and David lives almost 4 hours away; but they do look good, and I will tell you that David is pretty picky. Please leave a comment if you make them. We'd love to have your rating on this recipe.
David's Chocolate Chip Muffins
2 Cups all-purpose flour
1/3 Cup light brown sugar
1/3 Cup white sugar
2 tsp. baking powder
1/2 tsp. salt (optional)
2/3 cup half and half
1/2 cup butter (1 stick)
2 eggs (beaten)
1 tsp. pure vanilla extract
1 12oz. package chocolate chips
Melt butter in large microwaveable mixing bowl; add both sugars, mix until combined.
Add eggs and H&H, mixing well. In separate bowl, combine flour, chocolate chips, baking powder, and salt, making sure they are mixed well. Pour flour mix into liquids, stirring to barely combine ingredients. Batter can be lumpy. DO NOT OVERMIX. Spoon in muffin tins to top rim. Bake @400F for 15 to 20 minutes, or until toothpick inserted in center returns with a few crumbs. Makes 12 standard muffins with beautiful tops.
David's Tips: I usually have to add extra liquid to get the consistency I like for the muffins.
The type of chocolate chip will make your muffin. Experiment with semi-sweet, and milk chocolate. When you figure out which type of chocolate to use, then experiment with brands of chocolate. I prefer Ghirardelli milk chocolate chips. For good baking, it is recomended that you do not use anything that is no stick.