One Bowl Chocolate Chip Muffin Bread
The Starving Chef
Only one bowl is needed for this delicious homemade chocolate chip muffin bread recipe.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Cooling Time 1 hour hr
Total Time 2 hours hrs 15 minutes mins
Course Bread, Dessert
Cuisine Breakfast, Brunch, One Bowl
- 2 cups flour
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons butter melted
- 3 eggs room temperature
- 1 cup whole milk room temperature
- 1 teaspoon vanilla
- 11.5 oz semi-sweet chocolate chips
- 3 tablespoons demerara sugar for topping
Preheat the oven to 350 F. Grease a glass bread loaf with butter or cooking spray. In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
Then stir in each of the wet ingredients one at a time, stirring between the addition of each new ingredient until a thick batter forms. Stir in half of the chocolate chips.
Pour the batter into the greased loaf pan. Sprinkle the remaining chocolate chips on top and use a knife or toothpick to swirl them into the top of the bread (some chips will sink). Sprinkle on about half of the demerara sugar.
Bake at 350 F for 45 minutes. Sprinkle on the remaining demerara sugar, then continue baking for another 15-20 minutes. Check every five minutes after 60 minutes until a toothpick inserted into the center of the bread comes out clean.
Cool the bread in the pan for at least 30 minutes before flipping out onto a cooling rack for another 30 minutes. Cool to room temperature for optimal slicing. Cover and keep at room temperature for up to two days; or cover and chill for up to week. Enjoy!
Keyword bread, chocolate, muffin