Chocolate Chip Muffins

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Sometimes it's best to just keep things simple. A bag of chocolate chips and a quick batter, mix them together and what do you get, only these amazing chocolate chip muffins! I love muffins for breakfast and I love them to include chocolate so these are perfect. They remind me of chocolate chip cookies in muffin form so I like to call them incognito chocolate chip cookies. Nothing out of the ordinary in this recipe, except for perhaps how good the finished product is. If you don't know what to have for breakfast tomorrow, don't blame me.

Honestly, this recipe takes about five seconds to put together. You get to melt the butter, and since it calls for a whole bag of chocolate chips, you don't even have to measure them out. I love it when that happens. Wet ingredients, dry ingredients, chocolate chips, mix them all together and pop them in the oven. In just a few minutes you have hot, fluffy muffins, loaded with chocolate and ready to devour.

Everything's all set

Add the wet to the dry

Mix it up, but not all the way

Add the chocolate!

Finish combining (don't over mix)

Into the muffin cups

A few more chippers on top for good measure

They're ready!

Chocolate Chip Muffins
From: Blogchef.net
Ingredients

  • 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

Directions
Preheat the oven to 400 degrees. Line muffin tins with liners. 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.

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.

Cinnamon Carrot Muffins

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I eat a lot of muffins, they are one of my favorite breakfast treats. Muffins are simple and easy to prepare, they don't take long to bake, and they are the perfect package to unwrap and enjoy at breakfast. One thing you do have to be careful about though when making muffins is realizing that some muffins are just cupcakes in disguise. They can be extremely rich and sweet, and if you put some frosting on top no one would know the difference. Personally, I don't have any problem with this and have made many cupcake-like muffins to eat for breakfast. Sometimes however (such as during the holiday season) I feel like making something a little healthier, and that's where these cinnamon carrot muffins come in.

I found this recipe while paging through a Whole Living magazine and decided that I had to try it. Nothing groundbreaking here, it just looked so tasty. I love cinnamon muffins and I also always have carrots in the fridge and knew I could throw this together very quickly . To make these I just pulled out my food processor, grated up the carrots and threw the rest of it together. Twenty minutes later I pulled a dozen golden muffins out of the oven, all the while inhaling the tantalizing aroma of cinnamon which was floating around the kitchen.

Sitting down at the table with a glass of cold milk and a freshly made muffin, my mouth was very happy. These muffins were extremely moist, the carrots definitely did their job well. I was a little worried about the carrots being kind of stringy in the muffins (I've had that with zucchini muffins in the past), so I was pleasantly surprised to discover that the carrot was not at all stingy, it just leant a nice orange color to the muffins. I was happy with these muffins, I like that they are both tasty and healthy, two great reasons to make them again.

 Getting everything together, ready to go

 Grated carrots, easy as pie in a food processor

 The carrots and wet ingredients, 

very appetizing, I know

 Mix in the flour mixture until just incorporated

 Fill your muffin cups

 Ready for the oven

Fresh and warm

 Perfect for breakfast

Grab and go

Cinnamon Carrot Muffins
From Whole Living
Ingredients

  • 3/4 cup all-purpose flour 
  • 1/2 cup whole-wheat flour 
  • 2 tablespoons wheat germ 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/8 teaspoon kosher salt 
  • 1/3 cup vegetable oil 
  • 1/3 cup buttermilk 
  • 2 large eggs 
  • 3/4 cup light brown sugar 
  • 2 cups finely grated carrots (4-5 carrots) 

Directions
Whisk together flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.

Spoon batter into cups. Bake at 350 degrees until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

Pumpkin Cream Cheese Muffins

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It's time for more pumpkin! I love muffins, I love pumpkin and I love streusel so these muffins already have three things going for them, but when I found out that they also contain cream cheese I knew I had to make them. Where is the cream cheese you might ask? Well, it's hidden inside, a sweet surprise when you bite in. I will eat anything with cream cheese, it is one of my favorite things, and in these muffins it is amazing! I have to admit, classifying these as muffins might be a little misleading. Although I have eaten them for breakfast (loving every bite!) they really more of a cupcake, incredibly moist and tender with a very fine crumb. With the cream cheese filling in the center, they truly are cake, the frosting just isn't on top, it's inside. But whatever they are called and at whatever time of day you want to eat them, they are definitely delicious!

Fresh from the oven

 Pumpkin, eggs and oil ready to go

 Mix it all together

 Add in the flour mixture

 And combine

 Grab the cream cheese log

from the freezer

 Ready to assemble

 First: a little batter on the bottom

 Second: a slice of cream cheese in the center

 My favorite part!

 Third: Top with the remaining batter

 Fourth: Finish with streusel 

 And bake them up

Yum!

Pumpkin Cream Cheese Muffins
Adapted from Annie Eats
Ingredients
Filling

  • 4 ounces cream cheese 
  • 1/2 cup powdered sugar 

Muffins

  • 1 1/2 cups flour 
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon nutmeg 
  • 1/2 teaspoon cloves 
  • 2 teaspoons pumpkin pie spice 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon baking soda 
  • 2 eggs 
  • 1 cup sugar 
  • 1 cup pumpkin puree 
  • 1/2 cup + 1/8 cup vegetable oil 

Topping

  • 1/4 cup sugar 
  • 2 1/2 tablespoons flour 
  • 3/4 teaspoon cinnamon 
  • 2 tablespoons cold butter, cut into pieces 

Directions
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log and transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator to chill until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 12 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle topping mixture over each muffin.

Bake for 20-25 minutes. Transfer to a wire rack to cool completely.

Coffee Break Muffins

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Muffins are the perfect breakfast food in my opinion. I always have some type of muffin in the freezer, ready for me to pull out on a moments notice when I need a quick and delicious morning meal. There are so many options when it comes to muffins, anywhere from a sweet muffins, something that is basically a cupcake without frosting (my personal favorite) to a hearty savory muffins. You can't go wrong when you make muffins (except if you add fruit to it, I don't like fruit in my bread).

I've made these Coffee Break Muffins several times over the last year or so and they have become one of my favorites. Subtly sweet and full of coffee flavor, they are perfect for a quick bite to eat, or a lazy breakfast alongside a cup of coffee. I haven't tried it yet, but I know these would be fabulous with some chocolate chips thrown in; coffee and chocolate is one of my favorite combinations. Muffins are so easy to make, so head to the kitchen and whip up a batch of these for tomorrow's breakfast, you won't regret it!

Ready for breakfast

 Excited to bake!

Very fancy cookbook holder

 Brew up a cup of strong coffee

 Grab your muffin liners

Let's start: flour first

 Then the rest of the dry ingredients 

Add the vanilla to the rest of the wet ingredients

 All set

Everything's ready to combine

 Add the wet to the dry and mix 

Get that muffin pan ready to go

 Fill them up

 Bake and cool

Choose your favorite and breakfast is served

Coffee Break Muffins
From Baking: From My Home to Yours
by Dorie Greenspan
Ingredients

  • 2 cups flour 
  • 1/3 cup sugar 
  • 1 tablespoon instant espresso powder 
  • 1 tablespoon baking powder 
  • ½ teaspoon cinnamon 
  • 1/8 teaspoon salt 
  • 1/3 cup packed light brown sugar 
  • 1 cup strong coffee, cooled 
  • 1 stick (8 tablespoons) butter, melted and cooled 
  • 1 large egg 
  • ½ teaspoon vanilla 

Directions
Preheat oven to 400° F. Lightly grease 12 muffin cups or line with muffin papers.

In a large bowl, whisk together the flour sugar espresso powder, baking powder, cinnamon and salt. Stir in the brown sugar, breaking up any lumps.

In a medium bowl, whisk together the coffee, melted butter, egg and vanilla extract until well combined.

Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend until just combined.

Distribute the batter evenly among prepared muffin cups. Bake 18- 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in muffin pan on a wire rack for five minutes then transfer muffins to wire rack to cool.