I’ve been playing around with my basic muffin recipe lately and I’ve finally tweaked it to perfection! These muffins are quick, easy, soft on the inside with a little crunch on the outside! They can be dressed up with a streusel topping or left as is for a simple treat!
I’ve done these muffins with blueberries, raspberries and chocolate chips, all have turned out great. I’ve also played with the flour ratio (white and whole wheat) but this batch was for hubby so they are just white flour and jumbo!
2 cups flour
3/4 cup white sugar
Pinch of salt
2 teaspoons baking powder
1/2 cup butter (melted)
1/2 teaspoon vanilla
1 cup milk
1 cup chocolate chips
1/8 teaspoon vanilla bean scrapings
In a large bowl mix dry ingredients (flour, sugar, powder, salt)
In separate bowl whisk together milk, egg, vanilla, vanilla bean paste.
Stir melted butter into dry ingredients and then stir in wet ingredients, storing until just combine.
Gently fold in chocolate chips.
Divide evenly into 12 standard muffin tins or 6 jumbo which have been well greased
Bake in 400 degree oven for 18 -20 minutes for standard size and 25 minutes for jumbo. Muffins are done when tooth pick inserted in center comes out clean.