Oh man you guys. We’re bringing back the breakfast muffins. Chocolate Chip Muffins are happening today and they are bringing me back to when I was a kid and I’d get a giant muffin every morning for breakfast! 
Did you guys grow up having sweets for breakfast? Is that normal? Or was it the Dalkin family sweet tooth coming out to shine at an early age? Regardless, I’m not mad at it! My parents both have a sweet tooth and it was absolutely passed down to me and my sister! We used to split one of those giant chocolate chip muffins every morning for breakfast and head off to school. The muffins were almost cake like and dotted with plenty of chocolate chips. We’d heat them up in the microwave for 20 seconds so we could get them warm and taste all that deliciousness. They were buttery and chocolaty, and I LIVE for the days when I get around to making some and can enjoy them for breakfast as an adult!
So naturally they deserve a place on the blog, right? Obviously! Let’s make them!
These couldn’t be easier and I bet you have the majority of the ingredients on hand this very minute. It’s the usual, butter, eggs, milk, flour, sugar situation but I upped the ante (as I usually do) and used the Land O Lakes® Butter with Olive Oil and Sea Salt! Now I know what you’re thinking, butter with olive oil? I know, bear with me! It actually is the BEST way to make muffins. The combo of butter and oil gives them more moisture, they stay fresh a bit longer, and the muffin tops get a better shape! You could also use Land O Lakes® Butter with Canola Oil, but I love the one with olive oil and a hint of salt! It’s perfection. So… now that we are all experts on muffins… do yourself a favor and make these ASAP!
Chocolate Chip Muffins
Description:
Ingredients
- 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt melted and cooled
- 2 large eggs
- 1/2 cup milk
- 2 cups all-purpose flour
- 3/4 cup + 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/2 cups semi-sweet or dark chocolate chips
Instructions
- Preheat the oven to 375 degrees. Prepare a 12-cup muffin tin with liners or spray with non-stick cooking spray.
- Combine the Land O Lakes® Butter with Olive Oil and Sea Salt, eggs and milk in a medium bowl. In a large bowl, whisk flour, sugar, baking powder and salt. Add wet ingredients into dry ingredients and stir to combine. Fold in chocolate chips and fold until evenly combine.
- Divide the batter evenly among the 12 muffin liners. Bake for 25-30 minutes until golden brown on top and a toothpick or knife can be inserted into the center of the muffin and comes out clean. Eat warm with a schmear of more Land O Lakes® Butter with Olive Oil and Sea Salt or at room temperature.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
These look incredible! We had banana chocolate chip muffins quite often growing up.
2 1/2 cups chocolate chips? is that measure accurate? Looking to make this weekend and I wanted to check. Thanks!
YES!! all the chocolate chips 🙂
I feel like these could turn out well using regular salted butter plus a few dashes of olive oil?? I am going to try it. I don’t want to have to buy a special butter tub like that.
Can I use regular salted butter without olive oil? No store near me carries the butter w/olive oil and sea salt.
All day, everyday!!!!! Love these!
I distinctly remember the Dalkin household always having double chocolate chip muffins and kitchen sink cookies in the freezer! Yum!
yummm definitely getting the hang of preparing these types of things for uni. easy and lasts a long time hahaha
xoxo <3
[…] only one kind of muffin I like just as much or more than Blueberry Muffins… Chocolate Chip. You’ll definitely want to try out this recipe from What’s Gaby […]
Made these muffins as soon as I saw them in the e-mail.They are absolutely delishous !!
Can I use buttermilk, all I have at the moment.
Super easy. Super chocolate chippy. Super yummy!