Homemade chocolate chip muffins with a moist and tender crumb and lots of chocolate. These muffins are great for breakfast, afternoon snack, or anything in between.
Author: Lucy Brewer
3 1/2cupsall-purpose flour
1/4cuplight brown sugar
3cupssemi-sweet chocolate chips
2largewhole eggsroom temperature
1largeegg yolkroom temperature
1cupwhole milkroom temperature
1cupsour cream(I do not use low-fat), room temperature
2teaspoonsgood quality vanilla extract
Preheat oven to 425 and place large baking sheet in oven on rack in lower third of oven. Grease muffin pan or place paper liners in muffin cups.NOTE: You will turn the temperature down when you put the muffins in the oven.
In large bowl, whisk together flour, baking powder, salt, and sugars. Gently stir chocolate chips into the flour to coat the chips.
In another bowl, whisk together the eggs, egg yolk, melted butter, oil, milk, sour cream, and vanilla. Add the egg mixture to the flour and fold gently just until all flour is incorporated.
Place batter in muffin cups almost to the top. (I use an ice cream scoop to drop the batter into the muffin cups. One scoop is usually just the right amount.) Sprinkle turbinado sugar over the batter.
Place muffin pans in oven on top of the heated baking sheet. Turn oven temperature down to 400. Bake 18-20 minutes until muffins are golden brown.
Muffin batter can be frozen. Just place batter into paper liners in muffin pan and place pan in the freezer for several hours. When batter is frozen, remove from muffin pan and place frozen batter into large freezer bag.To bake, remove the frozen batter at least an hour before baking and allow to thaw. Follow baking instructions.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.