This is a simple recipe that's not too sweet. You can also double the recipe and bake them in flat bottomed ice cream cones!

Julia

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
12 muffins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.

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  • In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.

  • Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts

327 calories; protein 5.2g 10% DV; carbohydrates 45.3g 15% DV; fat 15.4g 24% DV; cholesterol 46mg 15% DV; sodium 291.3mg 12% DV. Full Nutrition
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Reviews (181)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2010
This recipe is so good! It def hits any sweet tooth! The changes I made were: 2 c flour, 1 tbsp baking powder, 1 c sugar and a splash of vanilla. They were perfect! I also added a few chocolate chips to the top before baking at 400 for 20 min. They were golden brown & delicious! I will def make this again. Read More
(139)

Most helpful critical review

Rating: 1 stars
10/08/2003
I'm sorry Julia but these muffins just don't seem to work out!! I agree with past reviews: they were far too wet and took a verrry long time to bake. Too much liquid wasn't the only problem though. They just seemed "off" even though the flavor wasn't too awful. Sorry.:( Read More
(25)
221 Ratings
  • 5 star values: 108
  • 4 star values: 50
  • 3 star values: 21
  • 2 star values: 17
  • 1 star values: 25
Rating: 5 stars
03/03/2010
This recipe is so good! It def hits any sweet tooth! The changes I made were: 2 c flour, 1 tbsp baking powder, 1 c sugar and a splash of vanilla. They were perfect! I also added a few chocolate chips to the top before baking at 400 for 20 min. They were golden brown & delicious! I will def make this again. Read More
(139)
Rating: 4 stars
06/25/2007
I dont know what everyone else is doing wrong, but the comments I got when I used this recipe were, wow, baked perfectly, delicious. If it seems to liquidy, bump the heat up a little and you may have to bake a little longer, but whats an extra 15 minutes? I think it was great. Read More
(42)
Rating: 1 stars
10/08/2003
I'm sorry Julia but these muffins just don't seem to work out!! I agree with past reviews: they were far too wet and took a verrry long time to bake. Too much liquid wasn't the only problem though. They just seemed "off" even though the flavor wasn't too awful. Sorry.:( Read More
(25)
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Rating: 5 stars
04/12/2010
This recipe turned out great for me. The only thing that i did differently is using different measurments. Also i think all these past reveiwers are mixing the ingredients wrong. The reason why its so wet or not a dough like texture is because your not pouring the liquids in a small well in the middle of the dry ingredients. I make muffins all the time and this was a great recipe :) Read More
(16)
Rating: 5 stars
10/11/2010
I lovethis recipe and use it ALL the time. I made the same adjustments as everyone else did: 2 c flour, 1 tbsp baking powder, 1 c sugar and a splash of vanilla. Typically I use this recipe to make mini muffins. Everything is the same, even the baking time, only I use mini chips instead of full size chips. Read More
(15)
Rating: 3 stars
02/25/2003
Unfortunately this keeps being too wet a dough for me. Already tried to keep it longer in the oven, didn't really work. Now I will try less fluids, but the taste is really GREAT!!! Read More
(15)
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Rating: 5 stars
11/29/2010
I dont know what others are talking about. I have never had a problem with this recipe before. I baked this recipe several times and then decided i wanted to add to it. I added 1 cup of frozen raspberries as well as the chocolate chips and a splash of vanilla and they turned out amazing. I think if your recipe is too liquidy, its because you are beating the egg or stiring your muffin mix too much. Unlike a cake mix, you are supposed to fold in the ingrediants not stir them. If you stir them you end up with liquid rubbery muffins with holes in the middle of your muffins ..just a little fyi Read More
(13)
Rating: 1 stars
04/19/2004
This recipe seems totally wrong amounts! I should have read the reviews first because I probably would not have made it if I had. It was so liquidy had to add heaps more flour. Read More
(9)
Rating: 2 stars
05/09/2004
I made it to include in a mother's day breakfast but it just did not turn out. Not sweet enough and not a good texture. Was a little better later after it had been refrigerated. Read More
(9)
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