Tuesday, August 6, 2013

Chicki Chock Muffins

Happy Monday Tuesday!

How was your weekend?  Mine was awesome.  On Saturday, the hubby and I went out with my younger brother and his girlfriend for dinner.  It was really nice to spend some time with them! On Sunday morning after church, the hubby and I decided to take a drive to Boyertown.  My cousin's fiancee's sister was recently diagnosed with brain cancer at the very young age of 24.  She was chosen as the recipient of a fundraiser at Rita's Water Ice. There were raffles and goodies that were sold and a portion of the sales from Rita's Water Ice went directly to her.  It was a bit of a drive for us to go but we couldn't think of a better place to have been.  To see the love and support of so many people was overwhelming.  If there's one thing I love about my family, it's that we stick together.

Sunday was a day I got the chance to step back and look at life for a minute.  The big things in my life aren't really so big and people are simply amazing.  You could feel the love beaming in the parking lot at Rita's and I was honored to be a part of it.  If you are interested in donating to Heather's cause or learning a little bit more about her story, here's the link.

Yesterday I was all set to share a recipe with you but realized I had forgotten my camera at home. Oops!

If there's one thing John and I have in common, it's our love for anything chocolate.  He's been on a muffin kick lately, so I asked him if he wanted to make some chocolate chip muffins.  For some unknown reason, he keeps calling them chicki chock muffins.  It made me laugh so much that now he refuses to call them by any other name.

Chocolate Chip Muffins from My Baking Addiction

INGREDIENTS:
2 cups all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 eggs, lightly beaten
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups milk chocolate chips

DIRECTIONS:
1. Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray.

2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.

3. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.

4. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips.

5. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.

NOTES:
- These muffins were best served the day they are made; however, leftovers can be stored in an airtight container at room temperature for up to two days. I recommend warming them in the microwave for about 30 seconds before serving. Wrapped airtight, they can be frozen for up to two months.


The muffins turned out amazing!



The best part was how many chocolate chips were in each one.  So delicious!

Question of the Day:
What was the highlight of your weekend?

Until next time!
~Anne Marie