As I wrote in my recipe roundup of muffins I sustained myself with chocolate chip muffins through college. Every day I would go to the stand and get a muffin for breakfast/lunch. Even then I was very price conscious about what I decided to eat. So muffins to me have a lot of sentimental feelings as well as a yummy breakfast treat!
Honestly I’m not satisfied with these muffins, so there might be more muffin recipes coming soon as I tweak and alter the recipe. I like how soft they are but I wish that they were a bit more crispy on the edges. So just wait and see!
In terms of costs the total cost of the recipe is $3.87, which breaks down to $.32 per muffin. Honestly while it is cheaper than the $1 that you would normally spend on a muffin, I’m not that impressed with the price of these muffins either. They are normal sized, and while saving 66% per muffin is great it’s not as good as I would expect from making muffins at home. Most of the cost comes from the chocolate chips at 39% and sugar coming second at 23%. I feel like reducing the sugar, or by trying to increase the volume of the output is the best way to decrease the cost of the recipe.
Chocolate Chip Muffins
- 4 Tablespoons unsalted butter melted (57g) $.31
- ¼ cup canola oil may substitute vegetable oil $.22
- 1 1/3 cup sugar (267g) $.88
- 2 large eggs $.22
- 1 1/2 teaspoon vanilla extract $.46
- 1/2 cup buttermilk $.16
- 1 3/4 cup all-purpose flour (220g) $.66
- 2 teaspoons baking powder (7.5g) $.05
- 2 teaspoons corn starch (7g) $.03
- ½ tsp salt $.003
- 1 cup chocolate chips (175g) $1.51
Combine butter and canola oil in a large bowl. Stir well. Stir in sugar.
Add eggs, and vanilla extract. Stir until all ingredients are thoroughly combined.
Add buttermilk and stir well.
In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.
Cover bowl with a dry towel and let rest for 15 min - 1 hr
Preheat oven to 425F and line 12 count muffin tin with paper liners.
Fill each tin all the way to the top with batter (without overflowing).
Sprinkle tops generously with sugar and place muffin tin in preheated oven.
Bake on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (177C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 8 minutes, or until tops are just beginning to turn golden brown