So lately I’ve been buying Jeremy the little store bought muffins in a box and he will seriously try to eat the entire box in one day. SO needless to say, the box has to be safely guarded. We ran out the other day and I refused to buy anymore because I figured it would be 1) a lot cheaper to make them and 2) its a heck of a lot healthier to make them at home.
I decided to get Jeremy involved in this muffin making process after all he would be the main one eating them all.
When I tell y’all he couldn’t have been more excited about making his favorite morning snack, he just couldn’t contain himself.
Now I’ve mentioned before that this little boy is so freakin picky when it comes to just about everything, like it drives me crazy. So I knew when developing this recipe that these muffins had to be no fuss, easy, yummy and picky eater approved.
We started out with two separate bowls, one for the wet ingredients and the other for the dry ingredients. Measured out the flour, sugars, baking powder and chocolate chips in one bowl. Then measured the milk, eggs and oil in the other bowl. In the bowl with the dry ingredients, make a little well in the center, pour in the wet and mix until just combined.
We used a medium sized ice cream scoop to put the batter into the heavily greased muffin tins. But honestly, if you don’t have a scoop, just fill each tin up just about all the way. The scoop just makes it that much easier.
Bake these for 20-21 min. Enjoy!!
Chocolate Chip Muffin
Ingredients
- 2 cups All Purpose Flour
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 tablespoon Baking Powder
- 1 cup Milk
- 1/2 cup Vegetable Oil
- 2 Eggs
- 1 cup Mini Chocolate Chips
Instructions
- 1. Preheat oven to 400 degrees.2. Measure dry ingredients in one bowl and the wet ingredients in a seperate bowl.3. Create a well in the flour mixture and pour in wet ingredients. Mix until just combined. In a greased muffin tin, fill each muffin tin with the muffin mixture. 4. Bake for 20-21 minutes or until a toothpick comes out clean.
