New England Toll House Muffins
Elevate your muffin game with these irresistible New England Toll House Muffins— the perfect fusion of classic chocolate chip cookies and tender baked perfection. These muffins are packed with rich semi-sweet chocolate chips and optionally accented with crunchy walnuts, offering a delightful contrast to their soft, fluffy crumb. Made with pantry staples like all-purpose flour and brown sugar, these treats come together effortlessly in just 15 minutes of prep time, making them ideal for breakfast, brunch, or an indulgent snack. The addition of whole milk ensures a moist texture, while a touch of pure vanilla extract enhances their warm, homey flavor. Whether enjoyed fresh out of the oven or saved for later, these muffins deliver a nostalgic charm that's hard to resist.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups light brown sugar, packed
- 0.25 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk
- 1.5 cups semi-sweet chocolate chips
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the milk (beginning and ending with the dry ingredients). Mix until just combined. Be careful not to overmix.
Gently fold in the chocolate chips and chopped walnuts (if using) with a spatula until evenly distributed.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 28.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 82 mg | 2% | |
*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.
