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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 74g Recipe makes 12 muffins) |
||
| Calories 266 | ||
| Calories from Fat 123 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.7g | 21% | |
| Saturated Fat 6.4g | 32% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 58mg | 19% | |
| Sodium 236mg | 9% | |
| Potassium 116mg | 3% | |
| Total Carbohydrate 31.7g | 10% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 14.1g | ||
| Protein 4.8g | 9% | |
Ingredients
- 2 cups all-purpose flour
- 1/3 cup light-brown sugar, packed
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1/2 cup butter, melted and cooled
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 (11 1/2 ounce) package milk chocolate chips
- 1/2 cup walnuts or pecans, chopped
Directions
1
Preheat oven to 400°F.2
Grease twelve muffin cups.3
In a large bowl, stir together flour, sugars, baking powder, and salt.4
In another bowl, stir together milk, eggs, butter, and vanilla until blended.5
Make a well in center of dry ingredients.6
Add milk mixture and stir just to combine.7
Stir in chocolate chips and nuts.8
Spoon batter into prepared muffin cups.9
Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.10
Remove muffin tin to wire rack.11
Cool for 5 minutes.12
Remove from tins to finish cooling.13
Serve warm or completely cool.14
These muffins freeze well.
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- Course > Breads > Quick Breads > Muffins
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Featured Reviews for This Recipe
From: Muddee_Chef
On Oct 29, 2009
After a first horrible attempt at this recipe (my oven's bottom element broke) I decided to try it again. These muffins came out nice and moist, with a great flavor, only down side I found they were a bit small for my liking, might add more baking powder next time, also I could shorten the baking time a little bit.
From: SaraFish
On May 6, 2002
Yummy, yummy, yummy! Just made these and ate one right out of the oven. They are superb! Very chocolatey - in fact, if you had only a half package of chocolate chips, it would still work. The batter is buttery and delicate yet dense enough to hold the chocolate chips without letting them all fall to the bottom of the muffin. I used my regular size muffin tin and filled the cups about 2/3 full and the recipe made 18 muffins. I sprayed the muffin cups with Pam and the baked muffins just fell out - no sticking! I didn't have any nuts so I omitted them and boy are these good! Thanks for the great recipe Charishma! I'm posting a picture, too.
From: * Pamela *
On Apr 2, 2004
What more can I say?! These are awesome muffins--they taste like the are right from a bakery! I made 30 mini muffins and used 3/4 cup of mini chocolate chips and they were perfect! I think I will fill the cups a little more next time and see if I can achieve that super high muffin top. I loved the way the chips stayed suspended in the batter and not all stuck in the bottom of the pan. I omitted the nuts and didn't miss them. Thanks, Char! This is sure to become a family favourite!
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