Chocolate Chip Muffins

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A good muffin recipe is hard to find. I’ve tried so many that resulted in dense, short, and tasteless muffins that I began to give up hope. Behold the King Arthur Flour recipe! Not only are these muffins moist, domed, and filled with chocolate chips, they’re super easy to make. Eight ingredients and two bowls means easy baking and minimal cleanup.

Plus, if you don’t like chocolate chips in your muffins (I’ll pretend you didn’t say that.), you can easily swap them out for raspberries or another fruit. This recipe is really versatile and works with any kind of mix-in.

Chocolate Chip Muffins

2 cups pastry flour or all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups chocolate chips
1 cup milk
1/4 cup vegetable oil or softened butter
2 large eggs

Preheat oven to 500°F. (Don’t panic, the temperature will be reduced later.)

Blend together the dry ingredients and chocolate chips.

Beat the liquid ingredients (milk, oil or butter, and eggs) together until they are light. I used my OXO egg beater for this, and it worked perfectly.

Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds. The batter will be lumpy, but that’s fine.

Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.

Yields: 12 muffins, 24 mini-muffins, or six jumbo muffins.

Recipe adapted from King Arthur Flour.

Buttermilk Brown Sugar Muffins

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Buttermilk Brown Sugar Muffins

I love everything brown sugar, and I especially love recipes that call for ingredients I already have on hand. Since this recipe met both of those points, I had a good feeling it would be love at first bite. Plus, Jenn has fabulous recipes and never lets me down!

This recipe is no exception. Soft, moist, sweet, and with a hint of cinnamon, these muffins are a delicious treat–for breakfast or dessert–and the crumb topping is the perfect touch. As Jenn suggests, these are amazing straight out of the oven, but if you’re not eating them right away, heat them in the microwave for a few seconds to warm them up. Make them now!

Muffin Ingredients
2 cups flour
1 cup brown sugar
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) melted butter
2 eggs
1 cup buttermilk

Crumb Ingredients
1/4 cup flour
1/4 cup brown sugar
2 Tablespoon cold butter

Preheat oven to 375 degrees. Line a muffin tin with paper liners.

In a small bowl, make the crumb by taking the flour, brown sugar and cold butter and cutting it up with a fork until it’s crumbly. Set aside.

In a medium bowl, whisk the flour, brown sugar,white sugar, baking powder, baking soda, salt and cinnamon. Add the butter, eggs and buttermilk, and stir together until just combined.

Spoon batter into the liners about 3/4 of the way full.

Buttermilk Brown Sugar Muffins

Generously add the crumb topping on top of each muffin.

Bake for 14 minutes, let cool on a wire rack for just a bit.

Yields about 18 muffins.

Recipe from JustJenn Recipes.