Chocolate Chip Muffins

Sometimes it's best to just keep things simple. A bag of chocolate chips and a quick batter, mix them together and what do you get, only these amazing chocolate chip muffins! I love muffins for breakfast and I love them to include chocolate so these are perfect. They remind me of chocolate chip cookies in muffin form so I like to call them incognito chocolate chip cookies. Nothing out of the ordinary in this recipe, except for perhaps how good the finished product is. If you don't know what to have for breakfast tomorrow, don't blame me.

Honestly, this recipe takes about five seconds to put together. You get to melt the butter, and since it calls for a whole bag of chocolate chips, you don't even have to measure them out. I love it when that happens. Wet ingredients, dry ingredients, chocolate chips, mix them all together and pop them in the oven. In just a few minutes you have hot, fluffy muffins, loaded with chocolate and ready to devour.

Everything's all set

Add the wet to the dry

Mix it up, but not all the way

Add the chocolate!

Finish combining (don't over mix)

Into the muffin cups

A few more chippers on top for good measure

They're ready!

Chocolate Chip Muffins
From: Blogchef.net
Ingredients

• 2 cups all purpose flour
• 1/3 cup white sugar
• 1/3 cup light brown sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2/3 cup milk
• ½ cup butter (melted and cooled)
• 2 eggs (lightly beaten)
• 1 teaspoon vanilla extract
• 1 (11 ½ ounce) package milk chocolate chips

Directions
Preheat the oven to 400 degrees. Line muffin tins with liners. In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt.

In another bowl stir together eggs, milk, butter and vanilla until well blended. Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir until well combined. Lightly stir in chocolate chips.

Spoon batter into muffins cups or tins. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes.

Chocolate Chip Scones

Breakfast is probably my favorite meal of the day. First of all because I am a morning person and like waking up to have a delicious breakfast. Secondly, because I love the fact that it's perfectly acceptable to eat dessert for breakfast. I'll admit that I do this more often than I probably should. Cinnamon Rolls, muffins, coffee cake, pancakes, waffles, you get the picture. There are days I eat a hearty, savory breakfast of eggs and toast or something similar, but given a choice, I'll pick the sweet every time.

Scones are one of these sweets that I absolutely love. They are quick and easy to make (no yeast here) and there are endless flavor possibilities. Of course, savory scones are possible, but I've never made these, mine always seem to come out filled with chocolate! I would someday like to try a cheese and onion scone, or one with bacon or sausage, but not today is not that day.

This scone recipe came from King Arthur Flour's website. It's just a basic scone recipe that you can customize how you see fit. They turned out perfectly with a good balance of slightly crispy crust and a chewy interior, while the chocolate chips added that kick of sweetness that I love. All you need to add is a glass of ice cold milk and you have a pretty perfect breakfast.

Golden deliciousness, studded with bittersweet chocolate

Throw all of the dry ingredients together, 

(make sure that butter's cold) 

Add the chocolate chips

Wet ingredients in a separate bowl

Combine

Mix into deliciousness

Shape into two cute rounds

Cut each round into six nice triangles

Bake!

Eat!!!

Note: I added a teaspoon or two of espresso powder, a delicious combination with the chocolate chips. It gives a slight mocha flavor to the scones, very tasty!

Chocolate Chip Scones
from King Arthur Flour
Ingredients

Dough

• 2 3/4 cups All-Purpose Flour 
• 1/3 cup sugar 
• 3/4 teaspoon salt 
• 1 tablespoon baking powder 
• 1/2 cup cold butter 
• 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional 
• 2 large eggs 
• 2 teaspoons vanilla extract or the flavoring of your choice 
• 1/2 cup to 2/3 cup half and half or milk 

Topping

• 2 teaspoons milk 
• 2 tablespoons sparkling white sugar or cinnamon sugar, optional 

Directions

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the fruit, chips and/or nuts, if you're using them.

In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.

Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.

Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.

Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.