New England Toll House Muffins
These New England Toll House Muffins are moist, chocolate chip-studded treats with a tender crumb, perfect for breakfast or snack time, appealing to all chocolate lovers.
Ingredients
Instructions
- Mix all dry ingredients in a large bowl.
- In another bowl, whisk egg, milk, sour cream, melted butter, and vanilla.
- Make a well in the dry ingredients; add the wet ingredients, blending lightly.
- Quickly fold in chocolate morsels.
- Do not overmix the batter.
- Spoon into greased muffin tins (Pam sprayed).
- Bake at 375°F for approximately 20 minutes.
Tips & Substitutions
For lighter muffins, consider using whole wheat flour instead of all-purpose flour or a combination of both. You can substitute Greek yogurt for sour cream for added protein and tang. If you prefer less sweetness, reduce the brown and white sugar by a couple of tablespoons. Remember to mix the batter gently to avoid tough muffins, and feel free to add nuts or dried fruit for extra texture.
Serving Suggestions
These New England Toll House Muffins are delightful served warm with a pat of butter or a drizzle of honey. They pair beautifully with coffee or tea for a cozy breakfast or snack. For a complete meal, serve alongside a fruit salad or the Quick Ham Salad for a balanced brunch experience.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of New England Toll House Muffins contains roughly 220 calories, with 4g protein, 48g carbohydrates, and 2g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1249mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins without eggs?
Yes, you can substitute the egg with a flaxseed meal or chia seed mixture. For one egg, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for 5 minutes until it thickens. This will help bind the ingredients together while keeping it vegan.
What can I use instead of semi-sweet morsels?
If you don't have semi-sweet morsels, you can use dark chocolate chips or even white chocolate chips for a different flavor profile. You could also chop up a chocolate bar or use carob chips as a substitute, especially if you're looking for a healthier option.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few moist crumbs, they are ready. If it comes out with wet batter, bake for an additional 2-3 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).