Chocolate Chip Muffins

My oldest son loves chocolate chips in cookies, pancakes, scones…pretty much anything and everything. So whenever I make any baked goods, he asks if I can swap I out the fruit for chocolate. Since most of my baked goods usually have less sugar, this is one indulgence I don’t feel too bad about. After testing a few muffin recipes, I came up I with one that is super-moist but still crunchy on the top, just the way he likes it. This is my son’s favorite muffin and he asked me to post the recipe. I hope you enjoy them as much as he does. Enjoy!

Chocolate Chip Chocolate Muffins

2 cups of unbleached all-purpose flour
2 teaspoons of baking powder
3/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of sour cream
1/2 cup of whole milk
1/2 cup of unsalted butter, cut into 16 cubes
2/3 cup of granulated sugar
2 large eggs
1 tablespoon of vanilla extract
1 cup of good quality chocolate chips (dark or semi-sweet)
Crystallized sugar for topping

1. Heat oven to 350 degrees

2. Line muffin pan with 12 cupcake liners.

3. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

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4. In a small bowl, whisk together the sour cream and milk.

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5. In a stand mixer with a paddle attachment, add the butter and beat on medium speed for 3 minutes. Add the sugar and beat for 2 more minutes. Scrape the bottom of the bowl with a rubber spatula.

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6. Add one egg and beat well. Scrape the bottom with a rubber spatula. Add the other egg and beat well. Scrape the bottom with a rubber spatula. Add the vanilla extract and beat for 15 seconds.

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7. Adjust the speed to low, then add the sour cream and milk mixture. Beat for 15 seconds.

8. Add the chocolate chips to the flour mixture. Give it a quick whisk and slowly add the dry ingredients to the mixer on its lowest setting until they just combine. Remove the bowl and using a rubber spatula, scrape the bottom and give it a couple of stirs.

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9. With a large ice cream scoop, add the batter to each of the cupcake liners.

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10. Sprinkle 1/2 teaspoon of crystallized sugar on top of each muffin.

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11. Bake in the oven for 18 to 20 minutes or until a toothpick comes out clean.

12. Set the oven on broil. Broil the muffins for 1-2 minutes until you get a nice golden muffin top.

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