Monday, August 8, 2011
Chocolate Chip Muffins
Over the years, I have searched high and low for the perfect bakery style chocolate chip muffin recipe. I have tried countless times to perfect it and ultimately failed. Sure, they were edible, and even a few were good, but they just weren't quite what I was looking for. I am not a fan of oil, and it seemed as though every recipe called for oil, which left the muffin dense and greasy. Who wants to eat a muffin and feel like you just replaced your mouthwash with oil??? Lo and behold, I think we are finally there. I married a couple different recipes that I liked and came up with this one. It's a beauty - every bite laden with chocolate, along with a moist cake-like muffin. Bring it on Fresh Market - I think you have met your match! :)
Chocolate Chip Muffins
Wildly adapted from this, that and the other
Makes 24 muffins
The best part of this recipe is that there is no mixer needed. Which, for some that are mixer happy, it will leave you with a ligher muffin that is not so tough. Be certain not to overmix as this is what causes a highly dense, heavy muffin. It's also a bonus when you are making these late at night and want to keep the littles from hearing it - however, their sniffers will let them know what Mama is up to in the kitchen.
Preheat oven to 350 degrees. Line 2 muffin pans with paper liners.
3 1/2 c. flour
4 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. sugar
1/3 c. brown sugar (light or dark works fine - whatever your preference)
10 T. unsalted butter, melted
1 c. milk, room temperature
1 c. sour cream, room temperature
2 eggs, room temperature
1 egg yolk, room temperature
1 t. vanilla
12 oz. chocolate chips (dark, semi, or milk - again a matter of personal preference!)
Mini chocolate chips for sprinkling.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside. In another bowl, whisk together the sugars, butter, milk, sour cream, eggs and vanilla until combined. Pour into flour mixture and fold with a rubber spatula until moistened. Do not overmix! Batter will appear lumpy.
Use an ice cream scoop to fill liners. This will give you nice, rounded tops. Sprinkle each muffin with mini chocolate chips. Bake at 350 degrees for 25 minutes or until golden and the muffin springs back when pressed. Cool and enjoy!