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Chocolate Chip Muffins Recipe

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This recipe for Chocolate Chip Muffins, by , is from The Egger Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

LeeAnn Egger


2 cups all-purpose flour
1⁄3 cup light-brown sugar, packed
1⁄3 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
2⁄3 cup milk
1⁄2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla
1 (11 1/2 ounce) package semi-sweet chocolate chips
1⁄2 cup pecans, chopped optional

Preheat oven to 400F.

Grease twelve muffin cups or use muffin liners.

In a large bowl, stir together flour, sugars, baking powder, and salt.

In another bowl, stir together milk, eggs, butter, and vanilla until blended.

Make a well in center of dry ingredients. Add milk mixture and stir just to combine.
Stir in chocolate chips and nuts. Spoon batter into prepared muffin cups.
Bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
Remove muffin tin to wire rack. Cool for 5 minutes. Remove from tins to finish cooling.
Serve warm or completely cool. These muffins freeze well.

Personal Notes:
Personal Notes:
I also use this recipe my blueberry muffins just substitute blueberries for the chocolate chips!




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