Chocolate Chip Muffins

It’s hard to believe that I (lover of all things chocolate) have never made chocolate chip muffins, but it’s true. My kids recently discovered them at Tim Horton’s with friends which inspired me to make some hopefully healthier and more reasonably sized versions at home. They make a great after-school snack or even dessert – the sprinkle of cinnamon sugar on their tops make them a little bit special. Like most muffins, they freeze well.

Chocolate Chip Muffins (adapted from (click here for printable recipe)


1/2 cup butter, melted and cooled

2 eggs

1 cup milk

1 1/2 teaspoons vanilla

2 cups flour

2/3 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup chocolate chips


1 tablespoon sugar

1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F. Line with paper liners 12 regular-sized muffin cups. In a large measuring cup or bowl whisk together the eggs, milk, and vanilla. In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix.

Evenly fill the muffin cups with the batter. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 -20 minutes. Transfer to a wire rackand let cool for about 5 minutes before removing from pan.

Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 11-year old and 9-year old girls, 8- year old son, two yellow labs, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophies at bay. Follow her on Twitter at @PlanBMom.

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