Simple Chocolate Chip Muffins

These chocolate chip muffins are made with self-rising flour and come together in a jiffy and have the right amount of sweetness.  The recipe makes a small batch of six large muffins, but you can easily double or triple it to make more for breakfast or snack time!

Self-rising flour is a staple in Southern kitchens.  It’s the backbone of some of our favorite dishes, like buttermilk biscuits and tea cakes. Self-rising flour is also good for making muffins, like this small-batch chocolate chip muffins.  (Baking in small batches is great for portion control.) The muffins only take minutes to whip up and bake in under 20 minutes.

Let’s take a quick look at how to make these tender muffins.

How to Make Chocolate Chip Muffins

To make these fabulous muffins, you need the following:

Equipment

• Mixing bowl
• muffin pan

Ingredients

• 1 egg
• 2 tablespoons butter, softened
• ½ cup milk
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• 1 cup self-rising flour
• ⅓ cup mini chocolate chips

Instructions

• Preheat oven to 400° Fahrenheit. Place cupcake liners in muffin pan.  If you don’t have a muffin pan that has 6 “cups,” you can use a standard muffin tin that has 12-cup muffin tin without any issues.
• Beat one egg and softened butter together in a medium bowl. Whisk milk and vanilla into the egg mixture.

• Add sugar and self-rising flour to the wet ingredients. Stir until combined, being careful not to over mix.

• Fold chocolate chips into the muffin batter.

• Spoon the batter into the prepared muffin cups.

• Bake in the preheated oven for 15-18 minutes or until the tops of the muffins are golden brown.

Recipe Notes

• If you don’t have self-rising flour, you can still make these muffins.  In place of the 1 cup of self-rising flour, place 1½ teaspoons baking powder and ¼ teaspoon salt in a 1-cup measuring cup.  Fill the remainder of the cup with all-purpose flour.  Next, I recommend that you pour that into a medium-sized bowl and whisk together to get the baking powder and salt well-distributed throughout the flour.
• To keep the muffins fresh and moist, store leftover muffins in an airtight container once they have cooled.
• You can use melted butter in this recipe.  Just be sure to let it cool a little bit so that it does not start to cook the eggs when you combine the two.
• I recommend that you use mini chocolate chips, but feel free to use whichever kind of chocolate chips that you like: chocolate chunk, semi-sweet chocolate chips, or even white chocolate chips.
• Regular milk and 2% milk work well in this recipe.  For best results, use parchment paper cupcake liners. They peel off easily from muffins and cupcakes.  

Don’t Forget To Come Back And Let Me Know How Your Muffins Turned Out!