I love these chocolate chip muffins! They are light and fluffy and moist. I have made these muffins a handful of times before and they are so simple and easy.
While so many of Grandma Clarke’s recipes make multiple dozens, this is a true 1-dozen recipe that (finally) doesn’t need to be halved. In fact, if you like your muffins big and tall, this recipe may only make 9 or 10 muffins!
Porcelain sleeping cat plate from EarlyBirdDesignsShop on Etsy.
Chocolate Chip Muffins
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- 3 tsps baking powder
- ¼ tsp salt
- 1 cup milk
- ⅓ cup melted butter
- 1 egg
- ¾ cup chocolate chips
Mix dry ingredients and add chocolate chips.
Combine eggs, milk, butter and stir into the flour mixture. Do not beat.
Bake 375°F for 20 minutes.
A few chocolate chipits melted & drizzled over the tops when slightly [warm].
You’ll notice that I skipped the last step of drizzling melted chocolate chips on top and settled for sprinkling 4-5 extra whole chipits* on top instead. I have tried to drizzle melted chocolate in the past and it hasn’t looked pretty. I haven’t mastered melting chocolate yet.
*Chipits, by the way, are the brand name for Hershey’s miniature chocolate chips, but in the Clarke household, we use it as a cute shorthand for chocolate chips of any size. Possibly a Canadianism.