Are you ready to transform your ordinary morning into an extraordinary culinary experience? These Chocolate Chip Muffins with Cinnamon and Nutmeg are not just another breakfast treat - they're a warm, fragrant journey of pure deliciousness that will have everyone in your kitchen begging for more! Imagine biting into a perfectly soft muffin, where rich chocolate chips melt in your mouth, and warm spices like cinnamon and nutmeg create a symphony of flavors that will make your mornings absolutely irresistible.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- ½ cup milk
- �
- � cup vegetable oil
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined and no lumps remain.
- In a separate medium bowl, combine granulated sugar and brown sugar. Add the large egg and whisk until the mixture is smooth and slightly frothy.
- Pour in the milk and vegetable oil to the sugar-egg mixture. Stir thoroughly until all ingredients are well incorporated and the mixture is uniform.
- Create a well in the center of the dry ingredients and slowly pour the wet ingredients into it. Gently fold the mixtures together using a spatula, being careful not to overmix. Stop stirring when just combined.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Using a cookie scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- Carefully transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- Don't overmix the batter! Stir just until ingredients are combined to keep your muffins light and fluffy.
- Use room temperature egg and milk for better ingredient integration.
- For extra indulgence, try using a mix of milk and dark chocolate chips.
- Check muffins a minute or two before the recommended baking time to prevent overcooking.
- Let muffins cool slightly in the tin to help them set and prevent falling apart.
- Store in an airtight container for up to 3 days, or freeze for longer preservation.
- For a gourmet touch, sprinkle a little raw sugar on top before baking for a crispy, sweet crust.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
