You know when you see those big, bakery style muffins in double chocolate, carrot, and vanilla chocolate chip and you just want to have them allllll, even if you can literally see the oil oozing out of their over-stuffed pores?
Chocolate chip muffins were my siren call in every box of muffins my boss thoughtfully brought in for the painters and staff that frequented the paint store at the crack of 7 am. They are still my siren call in any Tim Hortons line up, grocery store bakery section, or now, my freezer.
Yup, these are perfect. They are much, much lighter on the oil, if not the sugar, and irresistibly moist, vanilla scented, chocolate chip-packed, and crisply dome-topped. The mini chocolate chips make all the difference, putting chocolate chips in every bite – you haven’t lived until you’ve substituted regular chocolate chips for their mini cousins. If you love a sweet breakfast, or midday snack, or easy thing to throw in a school lunch, having these in your freezer will make your life that much happier.
Happiness is in the little things that speak to you: quirky seahorses, old floral couches, and maybe or maybe not the cuter-than-sleeping-newborn-twins stone rabbit that followed me home to grace my garden. And, of course, big fluffy chocolate chip muffins.
But that’s just me – can’t-stop-thinking-about-it food and can’t-stop-smiling-at-it home decor. What makes your heart sing?
Let’s eat a warm muffin and discuss.
- 2¾ cups all-purpose flour
- 2½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ⅓ cup butter, softened
- 4 Tbsp vegetable oil
- 1¼ cups granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- ¾ cup milk
- ½ cup regular or low fat sour cream (not fat free)
- 1 cup mini chocolate chips
- Preheat oven to 425 degrees Fahrenheit. Line 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- With an electric mixer, beat together butter, vegetable oil and sugar until pale and fluffy. Blend in eggs one at a time, adding in vanilla with second egg. In a 2-cup liquid measuring cup measure milk, then add sour cream and whisk to blend.
- With mixer on low, stir in ½ of the flour mixture and ½ of the milk mixture until almost combined, then repeat process with remaining flour and milk mixture. Add in chocolate chips and fold until just combined - do not overmix or muffins will be tough and dense instead of fluffy and soft!
- Divide batter among prepared muffin cups. Bake in preheated oven for 8 minutes, then REDUCE oven temperature to 400 degrees and continue to bake about another 10 minutes, until toothpick inserted into center comes out clean (they should be nicely domed and edges will be just golden).
- Transfer muffins to a wire rack and let cool. Store in airtight container at room temperature for 3 days, or freeze for longer storage and microwave/thaw as needed.
*Recipe adapted from Cooking Classy.