Maple Chocolate Chip Muffins

I’m a big fan of chocolate chip pancakes, but they do take a lot of active cooking time and they aren’t very portable. These Maple Chocolate Chip Muffins are a great way to get the flavors of chocolate chip pancakes in a quick, easy, and handheld form! You can prepare these delicious breakfast (or dessert) treats in just about 30 minutes and they save and freeze very well. Give them a try today!

Mix the Batter

Follow these simple steps to make the muffin batter:

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside for later.

2. In a large bowl using a stand or handheld mixer fitted with a paddle attachment, mix softened butter, sugar, and maple syrup on medium speed until light and fluffy. Add two room temperature eggs, vanilla extract, and maple extract (if using) and mix until combined.

3. Add buttermilk and mix until combined. It is okay if the batter appears lumpy at this point.

   Don’t have buttermilk? Check out this post for some common baking substitutions.

4. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.

5. Fold in mini chocolate chips using a wooden spoon or sturdy rubber spatula.

Fill a lined 12-count muffin pan until the liners are almost all the way full. I like to use a large cookie scoop for this to make sure the muffins have the same amount of batter and to prevent a mess.

Bake the Muffins

Bake the muffins at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for an additional 15-17 minutes until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. This baking method is what gives you bakery style crunchy muffin tops - the best part in my opinion!

Allow the muffins to cool in the pan for at least 5 minutes before moving to a wire rack to cool completely.

Glaze the Muffins

While the muffins are cooling, make the simple maple glaze by whisking together powdered sugar, maple syrup, and 1 tablespoon of milk (any kind of milk will work) until smooth. If the glaze is too thick, you can add up to 1 more tablespoon of milk until you reach the desired consistency.

Drizzle the glaze over the muffins and enjoy!

Leftover muffins can be stored in an airtight container at room temperature for up to 5 days. Alternatively, you can freeze unglazed muffins for up to 3 months.

muffins

Yield: 12

Author: Laura's Bake Lab

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Maple Chocolate Chip Muffins

The flavors of chocolate chip pancakes in muffin form so you can take your breakfast treat on the go!

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

Muffins

• 1 and 1/4 cup all purpose flour
• 1 and 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 1/4- 1/2 tsp maple extract (optional, to taste)
• 3/4 cup buttermilk, room temperature
• 3/4 cup mini chocolate chips

Optional Glaze

• 1/2 cup powdered sugar
• 2 tbsp maple syrup
• 1-2 tbsp milk (any kind)

Instructions

1. Preheat the oven to 425°F. Line a 12-count muffin pan with liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl using a stand or handheld mixer fitted with a paddle attachment, mix the butter, sugar, and maple syrup on medium speed until light and fluffy. Add the eggs, vanilla extract, and maple extract (if using) and mix until combined.
4. Add the buttermilk and mix until combined. The batter will likely be lumpy, but that is okay.
5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
6. Fold in the mini chocolate chips using a wooden spoon or sturdy rubber spatula.
7. Fill the muffin pan until the liners are almost all the way full. You can use a large cookie scoop for cleanliness and uniformity.
8. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for an additional 15-17 minutes until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for at least 5 minutes before moving to a wire rack to cool completely.
9. Meanwhile, make the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk until smooth. If the glaze is too thick, then add an additional tablespoon of milk.
10. Drizzle the glaze over the muffins and enjoy! Store leftover muffins in an airtight container at room temperature for up to 5 days. Unglazed muffins can be frozen for up to 3 months.

https://www.laurasbakelab.com/blog/maple-chocolate-chip-muffins

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