I love muffins and I love chocolate chips so the following recipe is right up my alley, if you will. These muffins are insanely easy to make and render a lovely batch of warm and fluffy muffins for you and your family to enjoy. I love eating them fresh out of the oven. yes, they are hot and steamy in the middle, so be careful upon taking your first bite. My kiddos and husband really enjoy these yummy muffins.
I like to make up a double batch of these little gems and freeze a bag for later in my deep freezer. To thaw, either leave them on your counter top for a few hours or place individual muffins in the microwave.
Ingredients
2cups Gold Medal all-purpose flour
1⁄3cup Domino light-brown sugar, packed
1⁄3cup sugar
2teaspoons baking powder
1⁄2teaspoon Morton salt
2⁄3cup milk
1⁄2cup Kerrygold butter, melted and cooled
2eggs, lightly beaten
1teaspoon McCormick vanilla
1(11 1/2 ounce) package Toll House milk chocolate chips
1⁄2cup Fisher walnuts or 1⁄2 cup pecans, chopped
Instructions
Preheat oven to 400°F.
Grease twelve muffin cups.
In a large bowl, stir together flour, sugars, baking powder, and salt.
In another bowl, stir together milk, eggs, butter, and vanilla until blended.
Make a well in center of dry ingredients.
Add milk mixture and stir just to combine.
Stir in chocolate chips and nuts.
Spoon batter into prepared muffin cups.
Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
Remove muffin tin to wire rack.
Cool for 5 minutes.
Remove from tins to finish cooling.
Serve warm or completely cool.
These muffins freeze well.
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Quick Tip: This recipe is very easy to double and the muffins freeze up well.