"Why would anybody ever eat anything besides breakfast food?"
"People are idiots, Leslie."
- Leslie & Ron, Parks and Recreation
Clearly, I share these same feelings about breakfast food. I love breakfast food in all it's forms: savory, sweet, pastries, make-ahead, and everything in-between.
These chocolate chip muffins are the epitome of a breakfast that tastes like dessert, and probably should be eaten as a dessert. But then again, you only live once.
I'm especially in love with how beautifully these muffins turned out! Normally my muffins are flat and boring but the addition of extra baking powder helped pipe these up and give them bakery-quality features.
The recipe is pretty standard to most other muffin recipes, but I actually used coconut/almond milk blend instead of dairy milk, and as I mentioned above, an extra dash of baking powder.
Thanks for stopping by! Recipe is below the photos.
Flour, 3 cups
Baking Powder, 3.5 teaspoons
Salt, 1/2 teaspoon
Sugar, 3/4+2 Tablespoons
Milk (can use almond/coconut blend), 1 cup
Vegetable Oil, 1/2 cup minus 1.5 Tablespoons
Vanilla Extract, 1 teaspoon
Semi-sweet mini-chocolate chips, 1.5 cups
- Preheat oven to 425 degrees. In a large bowl, combine the dry ingredients: flour, baking powder, and salt. Mix and set aside.
- In a separate bowl, combine wet ingredients: eggs, sugar, milk, vegetable oil, and vanilla extract.
- Combine the wet and dry ingredients and fold until just combined. It's important not to over-mix!
- Finally, fold in the mini-chocolate chips.
- Fill paper-lined muffin tins all the way to the top with the batter and bake at 425 for 5 minutes.
- After 5 minutes, reduce oven temperature to 350 degrees and allow the muffins to finish baking for 15 minutes. Muffins will be done when they are golden brown, and when a toothpick inserted into the middle comes out clean.
Note: this recipe was inspired from another blogger, and I can't find the original! If this is your recipe, please contact me, I would love to give you credit :)