Something easy and super quick for a mid-week post. I can’t resist myself whenever I spotted Hershey’s chocolate chip at the store. It doesn’t happen very often, our local shop would rather stock up on local chocolate chip brands. Mother’s reaction at my muffins was this “Why don’t you just eat a chocolate bar?” Of course, I take it as a compliment.
The good thing about muffin is that you only need one basic recipe, like a little prayer that you would say when you are getting late, or hunting for a parking spot. Just one formula to create many, many versions of muffins as wild as heaven permits. Okay chocolate chip muffins are not as wild as I would like. But you get my idea.
Sift dry ingredients twice.
Combine butter and sugar in a mixing bowl.
Cream till light and fluffy using high speed. I could do better. But I didn’t.
Beat eggs, one at a time, beating well each time. Medium speed.
Add 1/3 milk and beat well. Add 1/3 flour and beat well again. Do this until all ingredients are used up. Low speed.
Combine the fun ingredients. In this case, it’s the mini semi-sweet chocolate chips I was lusting at.
Pour 1/3 cup of batter into each muffin cup.
Bake in preheated oven for 25-30 minutes, at 175 degree celsius.
Chocolate Chip Muffins
280 g all purpose flour
1/2 tsp salt
2 tsp baking powder
120 g unsalted butter, soften
250 g sugar
2 large eggs
125 g whole milk (125 g)
150-200 g chocolate chips, semi sweet
Preheat oven to 175 degree celsius. Lightly grease muffin pans.
Sift flour, salt and baking powder twice.
Cream the butter and sugar in a large bowl, until light and creamy.
Add eggs one at a time, beating well after each addition.
Add 1/3 flour mixture alternately with 1/3 milk, beating just until smooth. Continue until flour and milk are all used up.
Mix chocolate chip into the batter. Gently fold in the chips.
Fill muffin cups with 1/3 cup of batter.
Bake for 25-30 minutes, until a toothpick inserted in center comes out clean.