Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 1 cup semi-sweet chocolate chips (mini chips recommended)
Instructions
- Preheat oven to 350ºF. Spray a 12-cup muffin tin with nonstick cooking spray or line with paper liners. Set aside.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl or a large measuring cup, whisk together milk, vegetable oil, and egg.
- Pour wet ingredients into the dry ingredients and mix until almost combined.
- Fold in the chocolate chips, being careful not to overmix. Batter will be slightly lumpy.
- Divide the batter evenly among the 12 muffin cups. Optionally, top each muffin with a few extra chocolate chips.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to ensure light and fluffy muffins.
- Use mini chocolate chips for more even chocolate distribution in each bite.
- Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 211
- Sugar: 18g
- Sodium: 143mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 17mg
