Looking for a muffin recipe, I made these on a whim. My kids love chocolate chip muffins and in my quest to make more from scratch and less from boxes, I went to my Mom’s recipe collection. Rather than semi-sweet chips, I used milk chocolate chips. I also cut back on the amount of vanilla. Originally the muffins were sprinkled with coarse sugar but that’s not something I have on hand so I used regular sugar.
These muffins are bursting with chocolate. Melt the butter and let cool while you prepare the other ingredients. While they are moist and sweet, they are not too sweet. Warm, with a little butter and they are a perfect addition to a breakfast spread or brunch. They are also a great grab and go breakfast or mid-morning snack.
Since finding this recipe, it’s gone into my “muffin rotation” with other favorites, including coffee cake muffins, or mini cinnamon sugar muffins, and, in the fall, fresh cranberry muffins or jumbo pumpkin spice muffins with streusel topping. I like to keep muffins on hand to tuck into a lunchbox or for an afternoon snack when my boys come home starving.