I think the ease is one of the things that makes me love muffins so much. Lovelovelove. Like, more than a cupcake love.
And that’s a lot of love, dude. A lot.
Today, Kyle and I were both craving some chocolate chip muffins, so ofcourse I HAD to make some.
And the best part? You throw them in the microwave for 5 seconds in the morning and they taste like they’re fresh outta the oven. Hellooooo easy breakfast.
Haha and the plate dish serving thing they’re on WAS part of a centerpiece we had on the dining room table. Got REALLY sick of it, but the plate is glass and pretty. Came in pretty handy. 😉
Uh-May-Zing Chocolate Chip Muffins
2 c. flour
1/2 c. sugar
1/2 tsp. salt
1 tsp. baking powder
1/3 c. vegetable oil
3/4 c. milk
Preheat the oven to 400.
Combine the flour, sugar, salt, and baking powder in a bowl.
In a smaller bowl, whisk the egg, oil, and milk together.
Add it to the dry stuff and mix until it’s all combined. It will be THICK. You can hand mix it easily, though.
Stir in your chocolate chips until they’re evenly distributed.
*The amount of chocolate chips is completely up to you, but I would put NO less than 1 c. I use most of an 11.5 oz bag, but I love chocolate way too much. You can also replace the chocolate chips with blueberries (works GREAT) or even diced apples (I’ll usually peel/dice 2 small red apples and then pop them in the microwave with about a tsp. water mixed with them and heat them at 30 second intervals until they’re softened) and then throw some cinnamon in the mix. Top the cinnamon apple muffins with some glaze (powdered sugar + a few tbsp milk) and BAM. Holy deliciousness. Anyway.
Spoon the batter into the pan in whichever way you prefer. If you aren’t using baking cups, make sure to grease the pan.
Bake for 18-20 minutes, but check on them from time to time. You just want the tops to start turning a golden brown.
And this is what a tray of muffins looks like after Kyle attacks them. Sheesh. The batter makes me usually 16 muffins. *facepalm*