Hey all, welcome back to Daniel Eats, Episode 81! ⭐
Don’t worry folks, I have been eating–just not blogging.
I already have the next episode all planned out, stay tuned!
Today I gathered up a little motivation and decided to bake some muffins. I was going to do Chocolate Muffins, but had a bag of chips so I split the difference.
Nothing exciting going on around here; attempting to get a little spring-cleaning done. There are a lot of trees that need removing from the yard–we were successful in removing one of them; just about 10 more to go. 🌲
Anyway…
Making muffins is so easy and they are so much more satisfying to eat than cookies, imo.
Personally, I think the trick is not over-stirring the batter. You want to mix it just like twice after the flour combines. And large sweeping stirs, not tiny and aggressive.
Pour your mixture into a greased muffin tin, and throw them in the oven at 375.
They honestly turned out perfect. I might have made the batter a little thinner, but overall I am impressed.
In other news, we have been having a heat wave! 115 was recorded in our town, but it was probably closer to 105 at our house.
It’s honestly been too hot to cook! We ended up eating cold chicken sandwiches, very delicious. Hopefully it cools off in the next couple days, and we are able to eat some hot food.
Nothing else to report here folks, just another hot day with our muffins out. Love ya!
Daniel out! ❤️
🍫 Chocolate Chip Muffins
Ingredients (Makes ~12 muffins)
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar (light or dark)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil (or melted butter)
- 2 large eggs
- 3/4 cup (180ml) milk (any kind)
- 2 teaspoons vanilla extract
- 1 1/2 cups (270g) chocolate chips (semi-sweet or milk)
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk together the oil, eggs, milk, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined (don’t overmix).
- Add chocolate chips: Fold in the chocolate chips.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups (fill about ¾ full). Sprinkle tops with extra chocolate chips or coarse sugar if desired.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Daniel Eats 