Muffins are my love language.
I love baking almost anything, but muffins are absolutely my go-to. They’re so flavorful, so moist, so satisfying…mmmm…my mouth is salivating as I type.
In my opinion, nothing quite compares to freshly brewed coffee and an over-sized muffin.
A delicious breakfast just gets me going in the morning–especially when I’ve got a busy day ahead. And, now that we’re hitting the start of the school year, Lord knows how busy my mornings will be!
I tend to bake muffins on the weekend and then freeze the extras, so that I can enjoy a fresh breakfast all week long.
Try these jumbo chocolate-chip muffins as an afternoon snack, with a dollop of peanut or almond butter!
Okay, enough talk. Here’s the recipe!
- 3 cups organic wheat or white wheat flour
- 4 tsp baking soda
- 1/2 tsp salt
- 1 tsp organic ground cinnamon
- 1/4 tsp organic ground nutmeg
- 2 organic cage-free eggs, room temperature
- 1 cup sugar
- 1 cup milk (coconut or almond milk may be used)
- 1/2 cup canola oil (coconut oil may be used)
- 1 tsp vanilla
- 1 1/2 cups semi-sweet chocolate chips
- Preheat the oven to 425°F. Prep a jumbo muffin tin with non-stick spray or liners.
- In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk together the eggs and sugar. Mix in milk, oil, and vanilla.
- Fold wet ingredients into dry; mix with a spoon until just combined. The batter will be lumpy
- Fold in the yummy chocolate chips. You can even save some extra to sprinkle on top!
- Divide batter among muffin tins. Bake at 425° for 5 minutes; reduce temperature to 375° and continue baking for 22-24 minutes.
Note: Ingredients do not need to be organic; however, we choose to use organic products when we can, because they’re healthier and tastier!
Let me know what you think of this recipe. I’d love to hear!
You can find the inspiration for this recipe on sallysbakingaddiction.com.
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