Cookie Muffins
Indulge in the irresistible fusion of two beloved classics with these decadent Cookie Muffins! Combining the soft, chewy texture of cookies with the fluffy, tender crumb of muffins, this recipe is a true crowd-pleaser. Made with rich, creamy butter, a perfect blend of brown and granulated sugars, and studded with gooey semi-sweet chocolate chips, these treats are the ultimate comfort food. A touch of vanilla and optional chopped nuts add extra depth of flavor, while simple baking staples like all-purpose flour and baking powder make preparation a breeze. Ready in under 40 minutes and yielding 12 generously sized muffins, this recipe is perfect for breakfast, dessert, or an afternoon snack. Serve these warm with a glass of milk or a steaming cup of coffee, and watch them disappear in no time! These Cookie Muffins will quickly become your go-to recipe for any occasion.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams brown sugar
- 50 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 120 milliliters milk
- 150 grams semi-sweet chocolate chips
- 50 grams chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups generously.
In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until light and creamy.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined (do not overmix).
Gently fold in the semi-sweet chocolate chips and chopped nuts (if using).
Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy your Cookie Muffins with a glass of milk or a cup of coffee!
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 462.9 g | 168% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 236.8 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 402 mg | 31% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
