For those of us who don’t light our chicken coops (and don’t buy store-bought eggs) this time of year can seem somewhat depressing as we have either very few or zero eggs with which to cook. A few years ago, I developed this muffin recipe to use during this time of the year, but it quickly became a family favorite, and now we make it even when we have plenty of eggs. Not only are these muffins delicious right out of the oven, but they are the best day-old muffins I’ve ever had!
Makes 12 muffins
3 cups unbleached flour
1/3 cup sugar
2 tablespoons baking powder
1 stick butter
1 1/2 cups whole milk
1/2 cup dark chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
Mix together flour, sugar, and baking powder. Cut in the butter using a pastry blender. Add milk and stir to mix. Stir in chocolate chips. Pour into muffin pans – unlike most muffin recipes where you only fill the cups halfway, these should be full. Bake at 400 degrees F for 20 minutes
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