Chocolate Chip Muffins I Recipe - Allrecipes.com
Chocolate Chip Muffins I Recipe
  • READY IN 30 mins

Chocolate Chip Muffins I

Recipe by  

"This is a simple recipe that's not too sweet. You can also double the recipe and bake them in flat bottomed ice cream cones!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
  2. In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
  3. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2010

This recipe is so good! It def hits any sweet tooth! The changes I made were: 2 c flour, 1 tbsp baking powder, 1 c sugar and a splash of vanilla. They were perfect! I also added a few chocolate chips to the top before baking at 400 for 20 min. They were golden brown & delicious! I will def make this again.

 
Most Helpful Critical Review
Oct 08, 2003

I'm sorry, Julia, but these muffins just don't seem to work out!! I agree with past reviews: they were far too wet and took a verrry long time to bake. Too much liquid wasn't the only problem, though. They just seemed "off", even though the flavor wasn't too awful. Sorry. :(

 

65 Ratings

Jun 25, 2007

I dont know what everyone else is doing wrong, but the comments I got when I used this recipe were, wow, baked perfectly, delicious. If it seems to liquidy, bump the heat up a little and you may have to bake a little longer, but whats an extra 15 minutes? I think it was great.

 
Apr 12, 2010

This recipe turned out great for me. The only thing that i did differently is using different measurments. Also i think all these past reveiwers are mixing the ingredients wrong. The reason why its so wet or not a dough like texture is because your not pouring the liquids in a small well in the middle of the dry ingredients. I make muffins all the time and this was a great recipe :)

 
Feb 25, 2003

Unfortunately this keeps being too wet a dough for me. Already tried to keep it longer in the oven, didn't really work. Now I will try less fluids, but the taste is really GREAT!!!

 
May 09, 2004

I made it to include in a mother's day breakfast, but it just did not turn out. Not sweet enough and not a good texture. Was a little better later after it had been refrigerated.

 
Mar 17, 2004

My daughter and I made this recipe, we made it because it looked simple for her, she is only 10. I would not recommend this recipe, very rubbery, and too much butter.

 
Feb 02, 2004

I enjoyed being able to make great muffins and in a short amount of time.

 

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Nutrition

  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 45.3 g
  • 15%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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