These are homemade chocolate chip muffins just like mom used to make. Soft, light, and airy. Spiced with cinnamon, nutmeg, and lots of decadent chocolate chips. Also, they get done in less than 30 minute.
Divide the batter between 12 muffins cups or 6 large muffins.
Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
Cool on the wire rack for 5 minutes before serving.
You can make 12 medium chocolate chip muffins or 6 large chocolate chip muffins with this batter.
This can also be baked into an 8-inch chocolate chip loaf or 8-inch single layer cake
You can add 1/2 cup nuts if you want such as pecans, macadamia or hazelnuts
To create a bakery-style chocolate chip muffins with a cracked dome on top. Add 1/2 tsp more baking soda and bake the muffins at 200 C / 392 F for 5 minutes then reduce the temperature to 190 C/ 374 F for the remaining time. The initial high heat gives these cupcakes a nice burst.
These muffins freeze beautifully. I bake and cool them completely. I then place them in my silicon storage bags and into the freezer - these will last for 2 to 3 months.