Newest chocolate chip muffins that can be made as small loaf.
adapted from: https://prettysimplesweet.com/chocolate-chip-cake/
Hannah requested I make chocolate chip muffins. I strongly considered making my regular chocolate chip cake or my regular blueberry muffin recipe, but I found a recipe on line that looked good. I liked that it only used 1 ½ cups flour, because I figured that would be perfect amount to make 12 muffins. I just texted Randi and asked her how it was, and she wrote, “Yea sooo good.” So I guess that means they were a success. For Hannah, I put a pack of Pokemon cards inside her little baggie to take the muffin with her to school today on her actual birthday, March 24, 2021 and she is 6 years old today! My dolly!!! Made again on Jun 25, 2023, and in 2025, and Benji loved them!
1 ½ cups flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
4 T (½ stick) salted butter, room temp
¼ cup safflower oil (scant)
¾ cup sugar
2 smaller ones of extra large eggs
¾ cup buttermilk or if you don’t have buttermilk- put in 2 ½ teaspoons white vinegar with lactaid 2 percent milk to measure ¾ cup) and I let it sit for 30 min to thicken. Recently, I’m using buttermilk.
(Original recipe also says you can use sour cream or heavy cream- but I haven’t tried these yet.)
1 teaspoon pure vanilla
About ¾ cup mini semi-sweet Ghirardelli chocolate chips
Preheat to 350 degrees. Line 12 muffin cup with paper liners.
In mixer, beat butter and oil and vanilla, then add sugar, beat till a little lighter in color. Add eggs and beat till light.Add flour/baking powder/baking soda/salt alternately with milk just until combined. Add the chips in. Use ice cream scoop to scoop in and use all of the batter.
Bake about 20-25 min till starts to brown on top till toothpick comes out clean.
