These are by far my favourite muffins to make, mostly because I’m in love with chocolate, but they’re also a cinch to make. Other muffins I make involve chopping nuts, dicing and cooking apples, shredding carrots, or zesting and juicing citrus fruit. But with these muffins, I just measure the chocolate chips, and add them to the muffin batter. So easy!
Ingredients make 9 muffins
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 1/2 cups flour
2 tsp baking powder
1/3 cup mini chocolate chips
Directions
- Line a muffin tin with paper liners or lightly butter and dust with flour.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and the water.
- Put the flour and the baking powder into a sifter. Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over whisk.
- Fold in the chocolate chips.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Bake for 20-22 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.
- Place the muffins on a wire rack to cool.
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