Recipe by Charishma_Ramchandani
Top Review by SaraFish
Yummy, yummy, yummy! Just made these and ate one right out of the oven. They are superb! Very chocolatey - in fact, if you had only a half package of chocolate chips, it would still work. The batter is buttery and delicate yet dense enough to hold the chocolate chips without letting them all fall to the bottom of the muffin. I used my regular size muffin tin and filled the cups about 2/3 full and the recipe made 18 muffins. I sprayed the muffin cups with Pam and the baked muffins just fell out - no sticking! I didn't have any nuts so I omitted them and boy are these good! Thanks for the great recipe Charishma! I'm posting a picture, too.
- 2 cups all-purpose flour
- 1⁄3 cup light-brown sugar, packed
- 1⁄3 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup milk
- 1⁄2 cup butter, melted and cooled
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 (11 1/2 ounce) package milk chocolate chips
- 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped
Directions See How It's Made
- 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.