Homemade chocolate chip muffins are easier to make than you think and are hands down better than any store bought muffins! This recipe can easily be double and muffins can be frozen, so you always have a quick grab and go breakfast on hand.
If you love having a muffin for breakfast, then you have to make these. I doubled the recipe and put half in the freezer, so I had a quick breakfast for the boys stashed for when I needed it. And you want to know an awesome way to eat these??? Warm a muffin up in the microwave for 15-20 seconds, slather the top with butter and then douse it with syrup. Mmmmm….not necessarily a portable breakfast because it requires a fork, but I would get up five minutes earlier in the morning just to eat my muffins this way!
I love topping my muffins with coarse sugar too….these muffins are ready to be BAKED!
Chocolate Chip Muffins
Print RecipeIngredients
- 2 cups all-purpose flour
- 3/4 cup white granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1/8 teaspoon ground nutmeg
- 1 cup chocolate chips
- 1 egg, room temperature
- 1 cup whole milk vanilla kefir (I used Nancy's Yogurt), room temperature
- 5 tablespoons canola oil
- 1-1/2 teaspoons vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 1/4 cup heavy cream
- TOPPING:
- 1 tablespoon coarse sugar
Instructions
Preheat oven to 425-degrees and line a muffin tin with 12 cupcake liners. Set aside. In a large bowl place a sifter in the middle of the bowl. Add the flour, sugar, baking powder, baking soda, salt and nutmeg into the sifter. Sift. Mix in the chocolate chips into your dry ingredients. Set bowl aside.
In a medium sized bowl mix together the egg, kefir, oil, heavy cream, and vanilla extract. Once ingredients are fully incorporated, pour the wet ingredients into the dry ingredients and mix until just barely combined.
Fill cupcake liners 3/4 full of batter and sprinkle coarse sugar on top. Bake in 425-degree oven for 5-minutes. After 5-minutes, leave muffins in the oven, but reduce the oven temperature to 375-degrees and continue baking for an additional 9-10 minutes. Muffins are done when a toothpick inserted in the middle comes back without raw batter on it.
Remove baked muffins from the oven and transfer muffins to a wire rack to finish cooling.
Notes
You can use buttermilk in place of the whole milk kefir.
YUM! Muffins for breakfast is really just an excuse to eat cake for breakfast, right?! But nothing wrong with that!!
XOXO,
Kelly
12 Comments
Katherine | Love In My Oven
July 18, 2019 at 9:14 PMYou can never go wrong with a classic chocolate chip muffin!!! I would love two of these with my morning coffee tomorrow!! Cheers, Kelly! XO
Kelly
August 6, 2019 at 6:46 AMThanks Katherine! XOXO
heather (delicious not gorgeous)
July 20, 2019 at 4:51 PMooh love that you added a touch of nutmeg to these! makes them feel a little more special than the usual chocolate chip muffins (:
Kelly
August 6, 2019 at 6:46 AMThank you Heather!! XOXO
Kelsie | the itsy-bitsy kitchen
July 21, 2019 at 7:11 AMChocolate chip muffins are always a hit with me! Any time I can work chocolate into breakfast I’m happy!
Kelly
August 6, 2019 at 6:47 AMChocolate and breakfast should just be a given, right?! 😉
Kelly | Foodtasia
July 22, 2019 at 8:38 AMKelly, I’m loving these muffins! The perfect breakfast or snack! I’d be snacking on these all day!
Kelly
August 6, 2019 at 6:47 AMThanks Kelly!! These muffins are definitely great any time of day!
Laura
July 22, 2019 at 11:08 AMThese must smell AMAZING baking! Love this simple recipe, Kelly!
Kelly
August 6, 2019 at 6:48 AMThey totally did!! Makes me want to bake up another batch 😉
Amy
July 27, 2019 at 11:38 AMNutmeg is an interesting twist. These muffins sound delicious. Anything with chocolate chips is a win for me!
Kelly
August 6, 2019 at 6:49 AMThanks Amy!! The nutmeg adds a bakery kind of taste to them (in my opinion) 😉