This morning I have a houseful of middle school boys. Most of the time when this happens, Jimmy & I will head out and pick up donuts or something, but this morning Jimmy left for an astronomy workshop at the McDonald Observatory, and I didn’t want to go by myself. So I wracked my brain to see what I could do here and remembered that I had both semisweet and white chocolate chips left over from the cookies I baked last weekend. I have a chocolate chip muffin recipe that I have used for years (from a Betty Crocker kids’ cookbook), but the last time I made them I thought they were too oily. After looking around at other recipes, I decided to modify the recipe and see how it came out. They’re fantastic! So, here is the new and improved recipe.
Black & White Muffins
6 Tbsp butter, melted
1 cup milk
2 cups all-purpose flour
3/4 cup packed light brown sugar
1 Tbsp baking powder
1 tsp salt
About 1/2 cup white chocolate chips
About 1/2 cup semisweet chocolate chips
Preheat the oven to 400 *F. Spray the bottoms of 12 muffin cups with cooking spray (or use paper muffin liners).
In a small saucepan (or in the microwave), melt the butter. Let it cool for about 5 minutes.
While the butter is melting, beat the eggs in a small mixing bowl.
While the butter is cooling, mix the dry ingredients (except the chips) in a larger mixing bowl.
Add the melted butter and milk to the eggs and mix. Pour the egg mixture into the larger bowl with the dry ingredients. Mix until the flour is just moistened. The mixture will be lumpy.
Fold in the chips. I didn’t measure, I just eyeballed it. The original recipe calls for 1/2 cup chocolate chips, but I like more in mine. A full cup may be a little too much. Just use your judgment. All told, there’s no such thing as too much chocolate.
Spoon batter into the muffin cups (about 2/3 full – a good scoop with a wooden spoon is pretty much perfect). Bake for 18-20 minutes.