Chocolate Chip Muffins

This weekend, the kids spun windmills and other hard-core breakdancing moves on the kitchen floor whilst I prepared, photogged, and worked my way through fourteen freelance recipes.  Phew.

My little Alyssa (who is sitting on my lap as I type) would like me to remind you that we did not make breakfast this morning.  It was pasta fresh made around 9:30 a.m.  In my defence, the pasta had wildly delicious baked eggs throughout.  Still, pasta for breakfast isn’t much of a breakfast at all.  These are the perks of having a food blogging mama as your own.

Of course, life in a foodie household isn’t always bad.  Take, for instance, Friday morning, when the kids decided they simply couldn’t wipe their bleary eyes awake without a fresh batch of chocolate chip muffins. 

We pulled a big bowl from the cupboard. Mixed and matched and tasted until the batter was perfect, topped it with coconut-brown sugar streusel, and indulged in tender little muffins twenty minutes later. 

Hereupon Alyssa is now alerting me to truth of the matter.  Muffins over pasta, she nods.  Muffins over pasta.

How about both? I say.  There might be a few other recipe assigments this week that call for breakfast for dinner, dinner for breakfast, and dessert for lunch.  Lucky us.   

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Chocolate Chip Muffins with Coconut Streusel

Ingredients:

FOR THE MUFFINS:
1 egg
1/3 cup brown sugar
1/4 cup coconut oil, melted
1/2 teaspoon baking powder
1 1/4 cup flour
1/2 cup milk
1 cup semi-sweet chocolate chips

FOR THE STREUSEL:
2 tablespoons butter
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons finely shredded coconut

Directions:

In a large bowl, beat together the egg, brown sugar, and melted coconut oil. Beat in the remaining muffin ingredients just until a lumpy batter forms. Spoon into a muffin tin lined with cupcake wrappers.

In a second, smaller bowl, use a fork to combine the streusel ingredients together until crumbly. Sprinkle over the muffins.

Bake in an oven preheated to 400 degrees for 18-20 minutes.

Makes 9 standard-sized muffins.

13 Responses to “Chocolate Chip Muffins”

  1. I am really having lots of fun reading your blog. Your family is really lucky to have a mom who can bake and cook! These muffins look really good. I’m a total ‘breakfast’ person and I wouldn’t mind having breakfast for all three meals. Muffins for all three meals sound good too!

  2. I’ll take a couple w/ a big swig o’ milk this morning! Yum!

  3. Oh my! My daughter loves chocolate chip muffins ~ can’t wait to make these for her. Thanks for sharing :)

  4. Cheeky Husband says:

    I did not get any of these muffins! How did I not get any of these muffins!? Oh wait, I just remembered…I am married to their creator. {sigh of relief} This means there will soon be something to take take my mind off the muffins.

    I look forward to whatever you make next, my dear. Unless it involves yams. :)

    • Brooke says:

      Dear Husband,

      You did not get these muffins because the chillens ate them before you arrived home from work. I will make you fifteen batches to make up for it. So long as you don’t mind if each batch is different, made with a multitude of mix-in’s and crazy whims.

      Love you darlin’!

      Me

  5. Florrie Nuttall says:

    Um….Yes please. I will be making this muffins ASAP! They look fab!

  6. Amy says:

    Will you make these muffins this coming Sunday morning?

  7. Katie says:

    I’m always on the hunt for the perfect chocolate chip muffin and these look excellent! Love that they’re made with coconut oil!

  8. […] ein anderes Gewürz oder gemahlene Nüsse ersetzen. Für die Muffins habe ich mich am Rezept von Cheeky Kitchen orientiert, aber eher alles pi mal Daumen genommen […]

  9. Fabz says:

    can i use olive oil or canola oil instead of coconut oil? we dnt find edible coconut oil here and honestly i dont like the tate of coconut
    thanks.

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