Maxwells’ Favorite Chocolate Chip Muffins

Get ready for an easy, moist muffin bursting with semi-sweet chocolate. Let me introduce you to the Maxwells’ Favorite Chocolate Chip Muffin. We pull it out for special occasions.

Maxwells’ Favorite Chocolate Chip Muffins

Yield: 12 muffins

2 cups flour
1/2 cup sugar
1 TB. baking powder
1/2 tsp. salt
3/4 cup chocolate chips
1 egg, well beaten
3/4 cup milk
1/3 cup oil

Topping:
3 TB. sugar
2 TB. brown sugar

First, preheat oven to 400ΒΊ. Next, place baking cup liners in a muffin pan (you can use either a 12 cup, or use 2 – 6 cups). Combine flour, sugar, baking powder, salt, and chocolate chips in a large bowl. Beat egg separately, and then add the egg, milk, and oil into the dry ingredients and stir gently until moistened. Batter will be a bit lumpy (but don’t leave pockets of flour). Spoon batter into 12 muffin cups. Next, measure your topping ingredients into a small bowl and mix until combined. Sprinkle over muffins. Bake for 15 minutes or slightly less, depending on what you like for doneness.

Muffin pan note: My all-time favorite muffin pan is a heavy-duty stainless steel. It cooks muffins perfectly. Unfortunately, it doesn’t list the brand on the pan anywhere, and I bought them years ago. We also have a Fox Run Stainless Steel Pan, and although it is not as heavy of a pan, it does fine. The Amazon link is our Titus2 affiliate link, please see our Privacy Policy here.

“How sweet are thy words unto my taste!
yea, sweeter than honey to my mouth!”
Psalm 119:103

17 thoughts on “Maxwells’ Favorite Chocolate Chip Muffins”

  1. I love this recipe! I got it out of one of the Moody books many years ago, and it’s probably my favorite muffin recipe. (These days, we try to be mostly low-carb and gluten-free, but this is one I make on those rare occasions.)

  2. Yummy! You guys could seriously fill up a cookbook- you always have such great recipes, and awesome pictures to go with it! πŸ™‚

  3. Looks delicious! I wonder if you can substitute the chocolate for blueberrys? I will have to experiment with that.

    Thank you for sharing!

    1. Yes, you can absolutely sub out for blueberries! You might lightly coat your blueberries in flour so they don’t leak blue into the dough, but otherwise, perfect sub. Healthier. πŸ™‚

  4. Mmmmmm. Sound delicious. I think my family should try this sometime.
    Did you guys come up with the recipe then? Coming up with your own recipes can be a ton of fun, I know because I came up with a recipe for Apple cinnamon cake. Only issue with it though is that I put too much sugar in it. I think I put more in than flour. That was more than a month ago and I still have not tried to improve it any. Even though it was too sweet everybody liked it; it tasted even better with whipped cream.

    1. This one we didn’t come up with but found years ago. It depends on the recipe. Some recipes we’ve used as a starting point and then made a lot of changes.

  5. Oh, just like the one in the Moody books! Remember they dusted them with salt instead of sugar?:)
    Those look yummy!

  6. I miss the Moody books. They were so fun, filled with all sorts of recipes and fun ideas.

    Blessings,
    Johnna

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