Chocolate Chip Muffins

I love having muffins for breakfast. There is just something about a warm muffin for breakfast that just makes you smile. I am not one to turn down chocolate for breakfast or muffins. So lets combine the two, chocolate chip muffins! These muffins are wonderful. I have made them several times in the past for Michael to take to work and they don't stick around long. Enjoy!!

Chocolate Chip Muffins
Printer friendly recipe
Source: Annie's Eats as adapted from Williams Sonoma

Yield: 13-14 muffins

Ingredients:

2 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
1 cup sugar
2 eggs
1 1/2 tsp. vanilla extract
3/4 cup milk
1 cup semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees F. Line 13-14 muffin wells with paper liners.

In a medium bowl, combine the flour, baking powder, and salt. Stir together with a fork. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl between additions. Mix in the vanilla until well blended. Add half of the flour mixture to the bowl and mix on low speed just until incorporated. Add the milk and mix until combined. Mix in the rest of the flour mixture, beating just until incorporated. Fold in the chocolate chips using a rubber spatula.

Divide the batter evenly between the prepared muffin liners. Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer the muffins to a wire rack and allow to cool completely.

chocolate Glazed Donut Muffins

Who doesn't love a good donut? How about a good muffin? How about when you combine them? These have a wonderful flavor and are so easy to make. The chocolate glaze just adds so much punch to the muffin and makes them irresistible. Enjoy!!

Chocolate Glazed Donut Muffins
Printer friendly recipe
Source: Elly Says Opa as adapted from Elle's New England Kitchen
Makes 9-11 muffins

Ingredients:

2 cups AP flour
scant 1 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
2 eggs
1/4 cup canola oil
1/4 cup butter, melted
3/4 cup milk
1.25 tsp. vanilla extract

Glaze
1/2 cup semisweet chocolate chips
2 Tbsp butter
1 Tbsp. corn syrup
1/4 tsp. vanilla extract
sprinkles (optional)

Directions:

Preheat the oven to 350 and grease a muffin tin.

Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and all spice. In a separate bowl, beat the egg with the canola oil, butter, milk and vanilla until well incorporated. Add the wet mixture to the dry mixture, combining gently.

Spoon the batter in the prepared muffin tins (I normally use a 1/4 cup measuring cup to fill the tins. Elly uses an ice cream scoop. Find what works best for you) and bake for about 18 minutes or until a toothpick inserted comes out clean. Cool completely.

To make the glaze, combine the chocolate chips, butter, corn syrup and vanilla extract in a double boiler (or in a stainless steel or glass bowl over some simmering water). Stir until everything is incorporated and nice and smooth.

Dip the tops of the muffins into the glaze and immediately top with sprinkles, if using.

Strawberry Muffins

A few weeks ago, I had friends visit for the weekend. I wanted to make them a nice breakfast before we embarked in the cold to a Cubs game. Go Cubbies!! Strawberries are in season and make great muffins. I thought these muffins were fantastic. They mix up fast and are a great addition to any breakfast or brunch. Enjoy!

Strawberry Muffins
Printer friendly recipe
Source: Adapted from Allrecipes

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh strawberries

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in strawberries. Fill muffin cups right to the top.

Bake for 20 to 25 minutes in the preheated oven, or until done.