Prep 15 mins
Cook 20 mins
Nothing super special, but a great basic muffin recipe.
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 egg
- 3⁄4 cup skim milk
- 1⁄3 cup canola oil
- 1 cup semi-sweet chocolate chips
- Preheat oven to 400°F.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- Make a well in the dry mixture and add egg, milk, and oil. Combine just to moisten (over mixing will make tougher muffins).
- Stir in chocolate chips.
- Pour batter into muffin liners or greased muffin tin and bake 20 minutes or until toothpick comes out clean. Let slightly cool before serving.
A quick after school snack! I suggest using the small chocolate chips also, and maybe topping the muffins with some before baking. This recipe made about 40 mini muffins that took about 12 minutes to bake. Thank you for sharing!
I followed this recipe exactly except I used the mini chocolate chips because I had those on hand. Muffins turned out perfect!! The muffins were moist and delicious. I think they had just the right amount of sweetness and not salty at all as other reviews stated. I will definitely make these again!! Thanks!!
We thought these were delicious! I am always surprised by some of the reviews. Either people don't measure properly or get on the wrong recipe to write their reviews. The batter was not oily or greasy. In fact, it thickened up somewhat while I was portioning it into the muffin pan. I did only use 2 teaspoons of baking powder and they still raised up very nicely. Too much baking powder would account for one reviewer mentioning they had a salty taste. One reviewer cut the sugar in half. I have a neighbor who routinely cuts the sugar in her baked goods. Her pumpkin bread tastes like sandpaper and you would barely recognize her chocolate chip cookies as such. I didn't think these muffins were sickening sweet at all; they were just right! Don't forget, you always have to just barely mix quick breads, or they get tough. These muffins were easy to make and were a great Easter Sunday treat after church. Sarah, thanks for the recipe!