Chocolate Chip Muffins

11 Feb


Oh boy. I’m in trouble. My intention was to make these solely for my kids. And then, I had a bite. Game over. They are pretty tasty, if I may so.

My kids love Costco muffins. I don’t. While an inexpensive, quick, morning option, they’re loaded w/a whole slew of nasty ingredients that I’d rather not have my family consume. Besides the fact that you reach about a full day’s worth of your calorie allotment in a single muffin. No thank you.


My mission was to find a healthier breakfast option for my kids – something they could grab quickly, but still have something decent to fill their bellies.  Enter in these muffins. I found a couple different recipes online, picked out some of the elements I liked, and revamped to make them a bit healthier and more to my liking.  My son loves them.  Mission accomplished.
Just a few notes ~ feel free to use 2C of all purpose flour, rather than half whole wheat. I just “snuck” that in there to up the nutritive value. 😉 You can also leave out the vital wheat gluten, but it will give the muffins a bit more “lift” if you’re using the whole wheat flour.
The chocolate chips that I use are these from Amazon.  (no, I’m not an affiliate, I just like the chocolate chips.) 😉 They are dairy, soy, and gluten free, but still delicious, and you’ll be hard-pressed to tell the difference between these and the other ever-popular store brand.
Also, here’s a nifty little tip for you – to make it easy when filling each muffin cup, use a large cookie/ice cream scoop like this:

If you’re a tad OCD like me, it’s a clean, easy way to fill each cup, and they’ll all have the perfectly same amount, resulting in perfectly uniform muffins. 😊 (I confess that I’m a bit more than a “tad” OCD, but that’s beside the point…)
On to the recipe.  Here’s what you’ll need:

*Dry ingredients:
1 C all-purpose flour
1 C whole wheat flour
1 t vital wheat gluten
1/4 C white sugar
1/4 C brown sugar
2 t baking powder
1/2 t salt
*Wet ingredients:
1/2 C unsalted butter, melted
2 eggs
1/3 C half and half
1/3 C whole milk
1 t almond extract
~1 C mini chocolate chips (I’m estimating here – I usually just go with a handful.) 😉
~ turbinado sugar, for sprinkling

~Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners, or spray with olive oil/cooking spray.
In a large bowl, mix together dry ingredients.  In a medium bowl, mix together wet ingredients until well combined.  Pour wet ingredients into dry and mix gently until combined.  Stir in chocolate chips.  Use the nifty tip I gave you above to fill each muffin cup – or fill 3/4 full.  Sprinkle each muffin with a touch of turbinado (or regular) sugar.  Bake for 15-20min, or until a toothpick inserted in the center comes out clean.
That’s it.  Easy-peasy.  These come together quickly, so if you forget to make them the night before, it’s no trouble to throw them together in the morning.  Hope you enjoy; let me know what you think!

Until next time…



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Posted by on February 11, 2015 in Recipes


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