Yay, it’s the first of May, and my brand spanking new blog is finally up and running with a yummy chocolate chip muffin recipe. It’s breakfast time, and my mornings are busy getting lunches made, kids fed and ready for school. I don’t usually have a chance to eat until after they’re gone. So, I’m about to hit my stash for a couple to tie me over until lunch.
My BFF runs a very busy day home. I spend a lot of time there, either by helping out or holding the couch down while my own kids are at school. Her mom also comes out to help, and she stays busy mostly in the kitchen. Whenever I see these muffins out, I always sneak one … or two, and I’ve yet to see one of the many little faces turn them down. So, I asked grandma for the recipe. When she gave it to me, she told me that it makes a lot, so I might want to cut the recipe in half to suit my own family’s needs.
To that I said, pffft and made the full recipe. I tossed them in the freezer and found just about everyone in my house sneaking them. They are that good!
I’ve made them a few times since, and they are the perfect snack muffin. I send a couple with the kids for their lunch/snacks at school and they are great because they aren’t overly sweet and don’t have a lot of ingredients. I’m already thinking of different ways I can change out the chocolate chips for something different.
Peanut Butter? … Ok, can’t do PB if I want to send them to school, but for an “at home” batch, that would be yummmy, especially with a little jam smeared on top.
Snickerdoodle? Who doesn’t love snickerdoodles?
The possibilities are endless. One batch of this muffin recipe makes 60+ muffins. I use my large 2tbsp scoop to make them all the same size, because I’m obsessive like that.
Chocolate Chip Muffins
Prep Time: 1 hour, 30 minutes
Cook Time: 15 minutes
Yield: 60+ muffins
- 4 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 3 sticks butter (or margerine), softened
- 2 cups buttermilk or milk, soured (to sour milk, add 1tbsp of lemon juice per cup of milk and let sit for 5 min)
- 2 eggs
- 1 tsp vanilla
- 1 to 1.5 cups chocolate chips, depending on taste
- Preheat oven to 375F, and grease muffin tins
- In a bowl, sift together the flour, salt and baking soda
- In mixer, cream the butter and sugar together until light and creamy
- Scrape the sides and bottom of the bowl, and add eggs, one at a time, mixing thoroughly before adding next.
- add in the vanilla
- incorporate dry ingredients until well mixed
- stir in the chocolate chips
- Fill cups about 1/3 full (I put one large cookie scoop worth in each)
- Bake for 15-20 min, and let cool in the pan for a few minutes before putting on cooling rack