Chocolate Chip Muffins {Take Two!}


Chocolate Chip MuffinsWhile I have made plenty of delicious recipes over the past couple of years, there’s only a handful that I would call my personal favorites; with dozens of batches made and eaten, chocolate chip muffins have rightfully earned a spot on that list! :) I have shared a recipe for chocolate chip muffins before, but a whole new recipe called for another post – and better photos. Muffins, especially these ones, are easy to whip up and yield the best results. Eat one for a quick on-the-go breakfast, or try shrinking them down in miniature muffin pans for a small snack. Before heading to the kitchen to make your own, please remember that the best muffins are the least mixed {trust me!}. Finally, I often choose mini chocolate chips over the normal morsels, which I find weigh down my batch. These muffins couldn’t get any simpler, so let’s get baking, yes?!

Chocolate Chip MuffinsChocolate Chip Muffins Adapted from Sally’s Baking Addiction


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 cup sugar
  • 1 cup milk {I usually use skim, although regular or buttermilk would work as well.}
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups chocolate chips {Dark, semi-sweet, milk – whatever works best for you! :)}

to make

  1. Preheat oven to 425ºF.
  2. In a large bowl, mix together the flours, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, stir together the eggs and sugar. Add in the milk, oil, and vanilla.
  4. Make a well in the center of the dry batter. Pour in the wet ingredients, and combine everything together by hand, taking care not to overmix.
  5. Fold in the chocolate chips.
  6. Spray or line 15 muffin cups.
  7. Scoop out the batter into the muffin cups, filling each one to the top.
  8. Bake the muffins for 5 minutes. Reduce the oven temperature to 375ºF, and continue to bake for 25 minutes. The tops should be lightly golden.
  9. Let the muffins cool completely in pan before removal. Enjoy!

Have a terrific Monday!

Citrus Poppy Seed Muffins


Citrus Poppy Seed MuffinsSometimes you just need a pick-me-up in the morning. Whether you’re suffering from the mid-week blues {which never fails to hit me on Wednesday} or you need a refreshing start to your day, these muffins are the perfect awakening treat! This recipe has the perfect combination of the citrus flavors, because when aren’t lemon and orange a winning combination?! This was also my first time working with poppy seeds, and thankfully, despite my initial worries, my muffins turned out just fine. Actually, these muffins were quite easy to whip up, so this is the perfect recipe for novice and pro bakers alike. I’m already planning to make another batch!

Citrus Poppy Seed MuffinsCitrus Poppy Seed Muffins Loosely adapted from Sally’s Baking Addiction


  • 1 1/3 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • zest of 2 medium lemons
  • zest of 1 orange
  • 1/3 cup orange juice
  • 2 large eggs
  • 1/2 cup non-fat/low-fat Greek or regular yogurt
  • 1 teaspoon vanilla extract

to make

  1. Preheat oven to 425ºF.
  2. In a large bowl, stir together the flours, sugars, poppy seeds, baking powder, baking soda, and salt.
  3. In another bowl, mix together the melted butter, lemon and orange zest, and orange juice. Add in the eggs, one at a time and whisking after each addition. Stir in the yogurt and vanilla.
  4. Combine the wet and dry ingredients, taking care not to over mix.
  5. Grease a muffin tin.
  6. Spoon batter into each muffin cup, filling them about 3/4 the way full.
  7. Bake for five minutes. Lower the oven temperature to 375ºF, and continue to bake for ten to thirteen minutes longer.
  8. Let cool before serving, and enjoy!

Have a terrific night!

B :)

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate MuffinsI think some tasty muffins are the perfect way to kick off spring, don’t you?! Peanut butter and chocolate is no doubt one of my favorite combinations to work with, so it was only a matter of time until I moved on to one of my favorite things to bake: muffins! :) These are so easy to whip up, and they make the best breakfast treats and snacks. I imagine other mix-ins would be just as tasty, but sometimes the basic is what you need. Because of the peanut butter, these muffins can feel a bit dense after a few days, but it’s nothing a little reheating in the microwave can’t fix!

Peanut Butter Chocolate Muffins

Peanut Butter Chocolate Muffins Adapted from How Sweet It Is


  • 2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup vanilla or plain yogurt
  • 1/3 cup light brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup peanut butter, melted
  • 2/3 cup milk
  • 3/4 cup mini chocolate chips

to make

  1. Preheat oven to 350ºF.
  2. In a large bowl, combine together the flour, baking soda, baking powder, and salt.
  3. Add in the egg, yogurt, and sugar until smooth.
  4. Slowly mix in the butter and peanut butter. Once creamy, whisk in the milk.
  5. Finally, stir in the chocolate chips with a wooden spoon.
  6. Grease twelve muffin cups in a standard muffin tin.
  7. Scoop out batter into each cup until about 3/4 the way full.
  8. Bake for fifteen to eighteen minutes; the tops should be slightly golden.
  9. Let cool, and then enjoy!

Have a wonderful rest of your day!