Breakfast muffin

Breakfast Muffin Nostalgia

Back in middle school, on either Wednesdays or Thursdays, we had these amazing, oversized vanilla muffins packed with mini chocolate chips. They were freshly baked and so hot that you couldn’t eat them right away. The texture was incredibly fluffy and moist, served in those white paper cups, similar to the ones for ketchup, but larger for the muffin. You could easily scoop them up with the plastic sporks they provided. The tops were a lovely golden brown, perfectly crispy, while the insides were delightfully soft. I would literally give anything to have those muffins again! I’ve searched high and low for a recipe or a place that sells anything similar, but to no avail. PLEASE, I need to relive this muffin experience! Help me out!

One Reply to “Breakfast muffin”

  1. I totally understand your quest for those delicious muffins! They sound amazing! Here’s a simple recipe you can try to recreate those fluffy vanilla muffins with mini chocolate chips:

    Fluffy Vanilla Chocolate Chip Muffins

    Ingredients:
    – 2 cups all-purpose flour
    – 1 cup granulated sugar
    – 1 tablespoon baking powder
    – 1/2 teaspoon salt
    – 1 large egg
    – 1 cup milk
    – 1/2 cup vegetable oil (or melted butter)
    – 2 teaspoons vanilla extract
    – 1 cup mini chocolate chips (plus extra for topping)

    Instructions:
    1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
    2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    3. In another bowl, mix the egg, milk, vegetable oil, and vanilla extract until well combined.
    4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
    5. Gently fold in the mini chocolate chips.
    6. Divide the batter equally among the muffin cups, filling them about 2/3 full. You can add a few extra chocolate chips on top for a nice touch.
    7. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean. They should be slightly golden on top.
    8. Let them cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

    These should give you that soft, fluffy texture you’re craving! Enjoy! And if you manage to recreate those school-day memories, let us know how they turn out!

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