These smell EXACTLY like Chocolate Chip Cookies!!! Who wouldn’t love that? Chocolate Chip Cookie Muffins are the new craze at our house. The husband LOVES chocolate chip cookies and when he came down to the kitchen the first time I made these he thought I was making cookies for breakfast. Ha! That is not likely to happen unless it’s our breakfast cookies which are equally delicious but in a healthy way.
These are so soft and delicious. Sometimes homemade muffins don’t come out exactly like you would want them to be. They can be a little dry or too airy, but these are perfect. Not only do they smell like fresh baked cookies, but they taste like them too!! Your kids will go crazy for these!! And any time the kids are happy about what you made for a meal it’s a good day!
Are Muffins Healthier Than Donuts?
It depends on the muffin.
Many types of muffins are actually higher in fat and calories than donuts.
To know for sure, check the nutrition information.
How Long Will Muffins Last?
Freshly baked muffins will keep for about a week.
Muffins should be kept in an airtight container or in a plastic bag.
Chocolate Chip Cookie Muffins
Chocolate Chip Cookie Muffins
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 1 batch
Calories: 4127kcal
Ingredients
Recipe by BlogChef
- 2 cups all purpose flour
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2/3 cup milk
- ½ cup butter melted and cooled
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 11 ½ ounce package milk chocolate chips (or less)
- ½ cup walnuts I left these out
Instructions
- Preheat the oven to 400 degrees.
- Grease 12 muffins cups (or muffin tins).
- In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt.
- In another bowl stir together eggs, milk, butter and vanilla until well blended.
- Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir until well combined.
- Lightly stir in chocolate chips and chopped nuts.
- Spoon batter into muffins cups or tins.
- Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean.
- Remove from the oven and allow to cool for 5 minutes
Nutrition
Serving: 1batch | Calories: 4127kcal | Carbohydrates: 541g | Protein: 60.5g | Cholesterol: 629.1mg | Fiber: 16.5g | Sugar: 327.5g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
Double Chocolate Banana Muffins
We love these! We’ve made them 4 times this week alone! I’ve started to sub 1/2 c whole wheat flour with great results. Five stars for sure!
PS it’s super important to let the butter cool so that it gets nice and clumpy when it’s added to the cold milk. It’ll give the muffin tops the best crispy, crumbly texture.
Great, tip! Thank you!!
You’ve made my day, Kelly!! Thanks for the great feedback! And thank you for the tip on the wheat flour!
My son would go crazy if I made these muffins! They look great. Muffins sound healthier than cookies, so it is easy to get away with!
A great reason to have chocolate for breakfast:)
I love that this recipe uses ingredients I always have on hand! I'm bookmarking this one!