Menu Planning Mayhem and The Best Chocolate Chip Muffin Recipe
Christmas is just around the corner and our home is already full of sweets! We have Christmas cookies, peppermint bark, candy, and more on our counter as I speak… with more to come I am sure. Last week I made the Chocolate Chip Muffin Recipe I linked to in a previous Menu Planning Mayhem and man… it was DELICIOUS! These muffins turn out huge and perfectly sweet (yet not too sweet if you know what I mean). The chocolate chips are a perfect punch of flavor against the slightly sugary muffin. Today I want to share the recipe with you! Who knows, this may make it into your menu for the week! It would be a welcome departure from the overly sweet items filling your list… and your counter.
This recipe is from the blog Cream Puffs In Venice, but originally appeared in Fine Cooking.
Chocolate Chip Muffins
Winter 2006 issue of Fine Cooking dedicated to Chocolate.
Note: I did not use the glaze for this recipe and they were absolutely delicious; I guess you just have to decided now much “sweet” you are really wanting!
Ingredients
3-1/2 cups all purpose flour (use unbleached if you have it)
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/3 cups granulated sugar
10 tbsp. unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tsp. pure vanilla extract
1-1/2 cups chocolate chips
For the glaze (optional):
3 cups icing sugar
6 tbsp. water
1/4 tsp. cinnamon
Directions
Preheat the oven to 350 degrees F. and place a rack in the centre of the oven. Lightly oil the top of a 12-cup muffin tin or spray with cooking spray. Line with muffin cups (it’s best to use grease-proof ones if you can find them).
Sift together the flour, baking powder, baking soda and salt.
In a bowl, whisk together the butter, whole milk, sour cream, eggs, egg yolk and vanilla exctract.
Pour the wet ingredients into the dry ingredients and gently combine using a rubber spatula. Mix only until the dry ingredients are moistened. Don’t overmix or your muffins will be too dense. Don’t worry if the batter seems lumpy or if there are still some flour streaks.
Add the chocolate chips and fold in quickly, again being careful not to overmix.
Distribute the batter among the muffin cups. Mound the better up in the centre of each cup. It will rise above the rim of the muffin cup by as much as an inch. Don’t worry. These are big muffins!
Note: When she says to mound it, she really means it! Just keep adding the batter until you run out. It will look like way too much, but your twelve muffins are going to be humungous so don’t worry.
Bake for 30 to 35 minutes. The muffins will be golden and will spring back when pressed lightly. As an extra test, insert a toothpick into the centre of a muffin. If it comes out clean, the muffins are ready.
Remove the muffin tin to a rack and let cool for 15 minutes. With a knife, separate the muffins evenly and then gently lift them out of the tins. Let them continue cooling on the rack.
If you want to glaze them, make the glaze and pour over the muffins. If not, enjoy them as they are!
I would love to hear what your kitchen is filled with this week. Link them up your menu, recipe, or baking plans below! You can also feel free to share in the comments section of this blog post. I look forward to seeing what you guys are cooking up!
This post is linked up at Time~Warp Wife!
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