Moist Chocolate Chip Snack Muffins
These scrumptious muffins are perfect for a quick breakfast or a snack during the day.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cups |
milk
|
|
| ¼ | cup |
butter
melted |
|
| 1 | each |
eggs
|
|
| 1 ¾ | cup |
all-purpose flour
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 2 ½ | teaspoons |
baking powder
|
|
| ¾ | teaspoons |
salt
|
|
| ½ | cup |
chocolate chips
semisweet |
*
|
| ½ | cup |
walnuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
milk
|
|
| 59 | ml |
butter
melted |
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 13 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
chocolate chips
semisweet |
*
|
| 118 | ml |
walnuts
chopped, optional |
|
Directions
Heat oven to 400℉ (200℃).
Line 12 medium muffin cups with paper baking cups or grease bottoms only of muffin cups.
Beat milk, margarine and egg.
Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy).
Fill muffin cups about ⅔ full. Bake 18 to 20 minutes or until golden brown.
