The Best Chocolate Chip Muffins
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Serves: 12 to 18
These muffins are lower in fat because they use a pureed bean and butter mixture to replace half the butter that is normally found in the recipe. They still taste great! Find the bean/butter receipe here
  • ½ cup butter or bean/butter mixture at room temperature
  • ¾ cup granulated sugar or Splenda for baking
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups all purpose flour
  • ½ cup milk
  • ¾ cup chocolate chips
  1. Preheat oven to 375F
  2. Line muffin pan with paper cups or spray muffin pan with nonstick spray
  3. In a bowl combine the flour, baking powder and salt. Set aside.
  4. In another bowl mix the butter (or bean/butter mixture) until creamy.
  5. Add the sugar (or Splenda) and beat until pale.
  6. Add the eggs in and beat until well mixed.
  7. Beat in the vanilla extract.
  8. With a spoon, fold in half the flour mixture. Then add half the milk. Repeat.
  9. Fold in the chocolate chips.
  10. Spoon mixture into muffin cups and bake 15 to 20 minutes until golden brown and set in the center.
This recipe will make 12 larger sized muffins or 18 - 2 oz muffins.
Recipe by Remake My Plate at