The best chocolate chip muffins ever!

It’s a shame most Americans demand food out of season. They have no idea what jewels of culinary delight they are missing! We have discovered many delicious foods when we have been forced to think outside our cultural food box. Because our chickens are no longer laying, we are rationing eggs, which is typical for us in January. I created this recipe a few years ago, and it quickly became a family favorite. I even make these muffins when we have plenty of eggs!

Antiquity Oaks Chocolate Chip Muffins

  • 3 cups unbleached flour
  • 1/3 cup sugar
  • 2 T. baking powder
  • 1 stick butter
  • 1 1/2 cups goat milk
  • 1/2 cup dark chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips

Mix together the flour, sugar, and baking powder. Using unbleached flour is healthier (no bleaching residue) and gives muffins a more golden glow after baking. Cut in a stick of butter, using a pastry blender, which is that thingie in the upper left corner of the photo. Add the milk and
stir. For those of you without a goat, you can use whole cow milk. The dough will look a little looser than cookie dough, but definitely won’t
look like your typical muffin batter.

Don’t overmix it, because you still need to add the chocolate chips, which will, of course, mean that you have to stir a little more to get the chips properly distributed. If you are lacking one or more of the different types of chocolate chips, don’t worry. Just make sure the total amount of chips equals 1 1/2 cups. You probably noticed there is not a lot of sugar in this recipe, so you need the chocolate chips for sweetness.

the batter into your muffin pan. It will be heaping, which is totally unlike most muffin recipes where you fill the cups 1/2 to 2/3 full. With so much flour and no egg, these muffins are heavy duty, so don’t expect them to melt and spread out.

Bake at 400 degrees F for 20 minutes. These muffins are absolutely the most delicious thing created since the invention of the oven! Okay, that’s just my humble

Whether you’re tromping through the snow or lounging on the beaches down under, enjoy!

If you need it, here is my recipe for gluten-free or dairy-free peanut butter chocolate chip muffins.

8 thoughts on “The best chocolate chip muffins ever!”

  1. Thanks for sharing. They look delicious. When my hens stopped laying for a few weeks, I learnt how to make egg-less cake. I agree. We should make do with what is in season. It makes us innovative.

  2. I have a batch ready to go in the oven! Of course, I had to tweak the recipe. I used whole wheat pastry flour (I don't use "stripped" flour) and coconut milk (milk substitute, not the canned stuff, since I don't have my own milk producers). Can't wait to try one!

  3. Oh, divine! Reminds me of a southern biscuit recipe I had (but lost), minus the chocolate, of course. Perhaps with a little experimentation, I'll have my recipe back, and a great new one to boot! 🙂 I can't wait to try it.

  4. I just made two batches of these! I was so confidant they would be delish that I started mixing up a 2nd batch while the first was still baking. And they absolutely turned out yummy!
    I made a couple of changes since we're in the process of clearing out the pantry in preparation for a big move this summer. I replaced 2 cups of the white flour with whole wheat, used coconut milk (since I had that on hand) and for the chips, I used…semi-sweet, white choc, & p-nut butter. Thanks for sharing this great recipe!

  5. Curious if you’ve tried this recipe substituting GF flour? My husband has Celiacs which that took at least 20 years to diagnose. As a result, his body rejects many other foods and eggs top the list. Would love to bake a GF batch of these for Christmas treats for him 🙂

    • I have not, but if I did, I’d use one of the gluten-free flour blends. They seem to work pretty well in recipes like muffins and cakes. I would NOT try something like all coconut or almond flour.


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