I love recipes that you can use as a breakfast recipe, dessert or even a snack! I remember a few years ago coming up with a peach muffin recipe and I had every intention of marketing the recipe as a “breakfast peach muffin”. Well, I had readers from all over writing in telling me that they loved them just as much for dessert or as a midnight snack as they did for breakfast!
There are so many people who enjoy breakfast for dinner, or in social media slang, “BFD”. I have to admit that I am not a fan of it! Why? I really do not know. I mean, do not get me wrong, I will occasionally eat pancakes for dinner, usually with eggs and bacon, but there is something there in my head, telling me the entire time I am eating it, that “this is not right”! Ha! My Grandpa Max loved having breakfast for dinner because he said he loved breakfast foods but never felt like making absolutely any of it first thing in the morning when he got up. So, I guess I could understand that because I am always struggling with what to eat in the morning and how much effort I want to put into something. That may sound extremely lazy, but it is the truth!
Which leads me to the following recipe. These can be made in advance and literally eaten anytime throughout the day. Place them into a plastic storage container and they will last for several days! These are delicious hot, warm, room temperature or even cold. And who does not love a chocolate chip muffin? Sure, it may not be the “healthiest” choice for breakfast, but I really think everyone deserves to treat themselves now and then.
These can also be made with gluten-free flour, sugar substitute, organic butter and organic, dairy-free chocolate chips! The corn syrup in this recipe, just ½ teaspoon, gives the muffins a little extra sweetness and gives the muffins a little more chew, in terms of mouth feel, but feel free to leave it out. These are delicious served by themselves but equally delicious served with scrambled eggs and bacon for breakfast, ice cream for dessert or just right from the container for a snack.
Chocolate Chip Muffins
The lemon juice is important for this recipe because it adds a tang and helps break up the eggs. You can sprinkle some chocolate chips on the tops of each muffin before baking in the oven for a more decorative approach.
2 cups white all-purpose flour
1 cup white granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, beaten
¾ cup whole milk
¼ cup vegetable oi
4 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
1 teaspoon fresh lemon juice
½ teaspoon corn syrup
2 cups semi-sweet chocolate chips
Start by preheating your oven to 350 degrees F. Spray 2 12-cup regular size muffin tins with non-stick cooking spray containing flour or line with muffin papers.
In a large bowl whisk together the white all-purpose flour, white granulated sugar, baking powder and salt. Make a well in the center and add in the 2 large beaten eggs, whole milk, vegetable oil, melted unsalted butter, pure vanilla extract, lemon juice and corn syrup.
Just mix until the ingredients are combined, being very careful not to overmix the batter.
Gently stir in the semi-sweet chocolate chips.
Divide the batter evenly between the prepared muffin tins.
Bake, in preheated oven, 27 minutes.
Remove, cool and enjoy!
Ask and Answer: I have been getting questions about my favorite way to fix corn on the cob. I like bringing a large pot of boiling water to a boil, adding a splash of milk, a stick of butter and a big sprinkling of salt and black pepper. Add in the corn and boil for about 45 minutes. The longer you boil the corn, the more flavor is absorbed into the cob and the more tender.