Wednesday, March 16, 2011

With a little help from my friends

Earlier this week, I had the pleasure of being offered a spot guest posting on a totally fantastic blog called Cooking Whims. In exchange, I asked Megan if she would come up with something to post here on A Nesting Experience. I've never made chocolate chip muffins before. And, just like all of Megan's other recipes, these look super delicious. Please enjoy and don't forget to check out Cooking Whims for more tasty recipes and treats!

Baking to me is like coloring to a kid. There's something incredibly soothing about blending the right ingredients together that turns into something colorful and beautiful in the end. And my favorite kind of baking usually occurs on a whim when there are no parties to worry about, no decorations to fuss about, and no snarky comments from nibblers/inhalers of my sweets. (If you don't like raisins, why did you even take a bite of my oatmeal raisin cookies?)

Last Friday night I was vegging out on the couch after a long week of work and decided that instead of losing more brain cells watching TV, I should bake something. So I grabbed a cookbook on the shelf and leafed through it until something caught my eye. I was in the mood for something simple yet classic. And once the page fell on these chocolate chip muffins I knew I hit the jackpot.

Classic Chocolate Chip Muffins (from The Cookie and Biscuit Bible)
Makes 10 muffins
  • 1/2 cup butter, softened
  • 1/3 cup granulated sugar
  • 2 tbsp dark brown sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1 cup chocolate chips
  1. Preheat the oven to 375 degrees. Grease or line 10 muffin tins with paper liners.
  2. Cream the butter with an electric mixer until soft. Add both the granulated sugar and the dark brown sugar and beat until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
  3. Sift together the flour and baking powder in a separate bowl. Alternately beat in the flour and the milk into the butter mixture. 
  4. Fold the chocolate chips into the batter, and then divide the mixture among the muffin tins.
  5. Bake for 25 minutes or until golden brown. Let stand 5 minutes before removing from tins and transferring to a wire rack to cool.

My Two Cents: Minus the chocolate chips, this is your basic muffin recipe, and because of that, it's also very versatile. Instead of the chocolate chips, try blueberries, cranberries, or half chocolate chips and half walnuts. I'm a huge chocolate chip fan, so I stuck with the chocolate chips.

It also makes the perfect amount of muffins for a quick breakfast in the morning with your family or friends. I recommend doubling the recipe if you have a larger crowd or want to freeze a batch of muffins. These freeze well if you freeze them that same day. To reheat: Place in the microwave on defrost for 30 seconds or until warm.

Enjoy! I certainly did


  1. These are making me really hungry at my desk!! And I'm glad to know about Megan's blog now :)

  2. Thanks so much for letting me guest post, Erin! Your blog is so wonderful, I was honored to be a little part of it today :):)

  3. Yay! Thanks Megan for contributing. These look delicious. I have never made chocolate chip muffins before. Thank you for letting me include them in my blog!