I get so caught up in my constant cookie baking that I usually steer clear of chocolate chips when I get the urge to whip up something new. On this particular morning however, I had chocolate on the brain- and muffins. Who doesn’t love a good muffin? It’s like eating dessert for breakfast, only you don’t feel quite as guilty about it. A double berry recipe that I have had for a few years still holds its number one spot as my favorite muffin- but these definitely gave them a run for their money. They are moist and sweet- and the crunchy top makes the texture spot on. And those pretty green liners? Well, it was St Pattys Day after all!
The Best Chocolate Chip Muffins
2 cups AP flour
1/2 cup sugar
3 tsp baking powder
3/4 tsp salt
1 1/4 cups milk chocolate chips
1 egg, beaten
3/4 cup milk
1/2 cup vegetable oil
3 tbsp sugar
2 tbsp brown sugar
Preheat oven to 400F. Fill muffin tin with 12 pretty liners. In a medium size bowl combine the flour, sugar, baking powder, salt, and chocolate chips. In a separate bowl, combine the beaten egg, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until just incorporated. Remember, do not overmix!! Divide batter evenly among the 12 liners (I prefer to use this fabulous cookie scoop– its the perfect size for large cookies, cupcake and muffin batter!!)
Combine the sugars to make the topping, and sprinkle evenly before baking. Bake at 400 for 20-23 minutes.