Before Little Man and Little Lady came along and it was just Big Man and me in the house, Saturday mornings were my favorite time of the week. We would sleep late, cuddle together, and eventually get up for breakfast. We had the freedom to go out to breakfast if we wanted, or eat multiple bowls of sugary cereal (while sitting on the couch in our pajamas), or eat a later “brunch” of yummy dishes that took me a little while to prepare. Since I love baking, I enjoyed trying lots of recipes for pancakes, coffee cakes, muffins, sweet rolls, and other highly-caloric breakfast dishes.
Now with a toddler and an infant in the house, Saturday mornings look much different. “Sleeping in” doesn’t exist, as Little Man gets up at the same time on weekends as week days. Going out for breakfast is out of the question, as taking the kids to a restaurant isn’t exactly a relaxing experience. And much as I would love to take the extra time to make something extravagant to eat for brunch, Little Man doesn’t do brunch. When he gets up in the morning he is hungry, so breakfast needs to be sooner rather than later. These muffins are perfect. They are quick to make, use ingredients I always have in the house, and are Little Man approved. This recipe is adapted slightly from Tasty Kitchen, with the only change being that I use mini chocolate chips instead of the regular ones.
1 1/2 cups flour
1/3 cup sugar
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, melted
1/2 cup milk
1 tsp vanilla extract
1 cup mini chocolate chips
Preheat oven to 375 degrees. Grease a muffin tin or use paper liners. Mix together dry ingredients in a large bowl and set aside
In another bowl, whisk eggs together with melted butter, milk, and vanilla. Add to dry ingredients, stirring just until ingredients are combined. Fold in chocolate chips.
Spoon batter into muffin cups, filling about 2/3 full (I get 12 regular size muffins). Bake 18-20 minutes and serve warm.