About the Recipe
I don't know about you but our mornings are hectic! Getting three kids (2 of whom are teenagers) out the door by 6:15 am is a challenging task. We take any and all shortcuts to help alleviate the stress of the morning by preparing muffins and freezing them. I usually make these the night before and then warm in the toaster oven. These freeze really well so I will freeze the rest for quick weekday breakfasts. Plus who doesnt like a cupcake in disquise?
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, (1stick) melted
2 eggs, lightly beaten
1teaspoon vanilla
1 (11 1/2 ounce) package milk chocolate chips
Preparation
Step 1
Preheat oven to 400 degrees and grease twelve muffin cups.
Step 2
In a large bowl, stir together flour, sugars, baking powder, and salt.
Step 3
Make a well in the center of the dry ingredients, and add milk, butter, eggs, and vanilla. Stir just to combine.
Step 4
Stir in chocolate chips. Spoon batter into prepared muffin cups.
Step 5
Bake for 15-20 minutes or until a cake tester inserted in the center of one muffin comes out clean.
Remove the muffin tin to the wire rack. Cool for 5 minutes. Remove from tins to finish cooling on the wire rack.