Chocolate chip breakfast muffins are light and tasty. These quick and easy to make muffins are great for breakfast, brunch or an afterschool snack!
We love muffins! Chocolate chip breakfast muffins are my kids absolute favorite muffins. In fact, I usually double the batch so that there are muffins left for their after school snack. These muffins are fast to mix up and only take 13-15 minutes to bake which is ideal for busy mornings. They are light and tasty warm or cold. Give them a try! They are sure to become a favorite for your family, too!
Preheat the oven to 375 degrees and line muffin tins with 18 liners. Measure the flour, sugar, brown sugar, baking powder and salt into a mixing bowl and whisk them together. Make sure the brown sugar lumps get broken up.
Whisk together the wet ingredients and mix about half way into the dry ingredients. Add the chocolate chips and mix just until mixed together.
Full the muffin cups 2/3 full. Bake at 375 for 13-15 minutes. The tops will not brown. They are done once a toothpick comes out clean.Print
Chocolate chip breakfast muffins are light and tasty. These quick and easy to make muffins are great for breakfast, brunch or an afterschool snack.
- 2 Cups Flour
- 1/2 Cup Sugar
- 2 Tbs. Brown Sugar
- 1 Tbs. Baking Powder
- 1/2 tsp Salt
- 1 Egg
- 1 1/4 Cup Milk
- 1/3 Cup Canola Oil
- 2 tsp Vanilla Extract
- 1 Cup Chocolate Chips
- Preheat the oven to 375 degrees. Prepare 18 muffin cups by placing liners in them.
- Whisk together the flour, sugar, brown sugar, baking powder, and salt. Make sure to squish the brown sugar lumps.
- Whisk together the milk, egg, oil, and vanilla. Stir into the dry ingredients until half way incorporated. Add the chocolate chips and stir in just until batter is mixed together.
- Full muffin cups 2/3’s of the way and bake at 375 degrees for 13-15 minutes. A toothpick will come out clean. The tops should not brown.
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