Chocolate Chip Muffins For World Baking Day!

Happy World Baking Day! Dig in to your favorite treat today whether that's a dark chocolate cake or savory foccacia. Need a little inspiration? Today, we have a simple recipe for Chocolate Chip Muffins you're going to love. I am notoriously not the best baker. My attempts at creating sweets have ended in disaster. Cookies have turned into hockey pucks or liquefied. Frosting has turned into a sand-like substance. Luckily, muffins and sweet breads seem to be my saving grace. I've been able to adapt to a basic recipe and play with added ingredients. That's how this guy came to be.

There are two people in the world: cooks and bakers. A very small few can excel at both but something I've learned is that cooks don't like to measure and bakers love the process of baking (and they depend on measurements). I personally hate measuring. I like to play around but baking needs to be exact. I also hate having to use more bowls than I feel necessary. Who decided that you need to separate the wet and dry ingredients before mixing them together? Well, guess what? You can make these tasty muffins in ONE BOWL! I call that amazing. So if you're like me and prefer quick baking recipes and one bowl masterpieces, this is it. 

Chocolate Chip Muffins
Ingredients: 
3/4 butter, melted
1 large egg
3/6 cup milk
1 teaspoon vanilla
1 cup sugar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Directions:
1. Preheat the oven to 400 degrees. Prepare a muffin tin or cups with cooking spray.

2. In a small bowl, whisk together butter, egg, milk, vanilla and sugar until the sugar has incorporated well into the liquid and is almost dissolved (it will still be grainy). Gradually add in the flour followed by the baking powder and salt. Mix well until the batter is smooth. If it gets too heavy for your whisk, switch to a rubber spatula. When the batter becomes smooth, fold in the chocolate chips. 

3. Fill the muffin cups about 1/2 - 2/3 of the way full. Bake for 15-20 minutes until a toothpick comes out clean. Let cool on a cooling rack. NOTE: Do not open the oven until 15 minutes has passed. Opening the oven will cause the muffins to fall so don't let the hot air escape unless you think the house is about to set on fire.

Yields: 18 muffins

Are you a cook or a baker? Tell us why in the comments below!

Behind the scenes...this sweet girl likes to make it hard for me to take pictures.