This easy one-bowl recipe makes a dozen fluffy, delightful Chocolate Chip Muffins, perfect for breakfasts on the go.
Writing about food for twenty-one years has given me a lot of time to explore different perspectives on cooking and eating as I've moved through life's stages with my kids. When I worked from home when they were little, I had the mental space and time to prepare breakfast everyday. Pancakes on a weekday were no problem then. Once I went back to work full time (and became a single mom), that changed and I changed with it. We went through a smoothie stage because it was fast, easy and nutritious. But in the end, I taught my kids to make their own breakfasts because it's a good life skill.
These days, my kids are now both young adults. But one thing remains true: Busy mornings call for easy breakfasts and muffins are perfect grab-and-go breakfasts.
If you whip up a batch of muffins in the evening or on the weekends, you'll have them on hand to grab as you dash our the door in the morning.
These Chocolate Chip Muffins are so easy to make. They require only one bowl (plus a muffin tin). Mix together the batter, let it sit for about 10 minutes, add the chocolate chips and you're ready to go.
One of my favorite muffin-baking tips is to use a large cookie scoop to divide the batter into the muffin cups, which makes the whole procedure a virtually mess-free task. Less mess makes cleanup after cooking a breeze.
Although it's optional in the recipe, I highly recommend sprinkling the tops with coarse sugar before baking. That added crunch really takes the recipe over the top.
While you might have an inclination to just skip your morning meal, you shouldn't. Breakfast is, as they say, the most important meal of the day — and with good reason. After a long night's sleep, your body needs fuel to begin powering through a productive day.
Preparation and planning can help a lot, especially if you find yourself just not having time for breakfast in the morning. This is where a good mix of grab-and-go options, like muffins, come in handy.
Planning to pack these for breakfasts on the go?
I used to pack muffins in plastic baggies, but the flexible material lets muffins get so beat up in transit. Instead, use a hard-size container such as a leftover deli salad container. This will ensure the muffin doesn't get squished.
Chocolate Chip Muffins
This easy one-bowl recipe makes a dozen fluffy, flavorful Chocolate Chip Muffins, perfect for breakfasts on the go.
Ingredients
- 1 large egg
- 1 cup milk
- ½ cup olive oil
- 2 cups all-purpose flour
- 2 tablespoon granulated sugar
- 2 tablespoon brown sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- coarse sugar (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a 12-slot muffin tin with muffin liners. If using paper liners, spray each one lightly with cooking oil spray to prevent sticking. Set aside.
- In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder, salt and vanilla extract. Stir until smooth, about 1 minute, and then let sit for 10 minutes. Stir in the chocolate chips.
- Divide the batter evenly among the 12 muffin liners. If desired, sprinkle the tops with coarse sugar.
- Slide the muffin tin into the preheated oven and bake for 18-20 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly.
- Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.
