Chocolate Chip Muffins [155] – Martha Stewart

Posted on by buttercreem

Chocolate Chip Muffins

  • Servings: 5
  • Difficulty: easy
  • Print

moist


Adapted from Better-Than-Basic Muffins by Martha Stewart (Source: Everyday Food, May 2008)

Recipe Review: This is a simple basic muffin recipe that allows you to add your choice of mix-ins to the basic batter to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins. I halved the recipe to make 5 but if you filled the muffin cups two-thirds full, you should get 6. This could be a one-bowl recipe that produced good moist muffins.

Storage: Martha suggested “muffins are best the day they are made”.

Ingredients

  • ¼ cup 2 tbsp unsalted butter, melted
  • 1 large egg
  • ¼ cup whole milk
  • ¼ tsp vanilla extract
  • 1 cups all purpose flour
  • ¼ cup 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ cup semi-sweet chocolate chips
  • Variations
  • Bran-Raisin: In Step 2, reduce flour to 1 1/2 cups, and add 1 cup bran and 1 teaspoon ground cinnamon; replace butter with 3/4 cup vegetable oil (such as safflower). At the end of Step 2, fold 3/4 cup raisins into batter.
  • Chocolate-Chip: At the end of Step 2, fold 1 1/2 cups semisweet chocolate chips into batter.
  • Blueberry: At the end of Step 2, fold 1 1/2 cups blueberries (fresh or frozen) into batter.
  • Cherry-Pecan: At the end of Step 2, fold 3/4 cup chopped pecans and 3/4 cup dried cherries into batter.

Directions

  1. Melt the butter and set aside to cool.
  2. Preheat the oven to 375°F. Line muffin cups with paper liners. Set aside.
  3. Combine the melted butter, eggs, milk, and vanilla extract in a bowl.
  4. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt and make a well in the center. Pour in the butter mixture, mix gently until just incorporated. Do not overmix. Fold in the chocolate chips gently.
  5. Spoon batter into the muffin cups filling each about two-thirds full. Bake for 20 minutes or until an inserted skewer into the center of a muffin comes out clean. Remove the muffins tin from the oven and cool for 5 minutes before transferring to a wire rack. Serve warm or room temperature.

 

Leave a comment