Sorry for the missed recipes.....MIL fell last weekend and broke her hip. It has been crazy here. Will try to keep up on the recipes.
My sister had made these and they looked so good. I had to try them. She said they were a bit dry so I researched and added sour cream to them. DELICIOUS!
Chocolate Chip Muffins
adapted from https://thefirstyearblog.com/chocolate-chip-muffins/
4 cups all purpose flour
1 1/2 cups sugar
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1 1/2 cups semi-sweet chocolate chips divided
4 large eggs
1 cup milk
1/2 cup vegetable oil
1 tsp salt
1/4 tsp nutmeg
1 1/2 cups semi-sweet chocolate chips divided
4 large eggs
1 cup milk
1/2 cup vegetable oil
1/2 c sour cream
4 tbsp melted unsalted butter cooled for 5 minutes
1 Tbsp vanilla extract
[For topping the muffins: sugar]
Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk. Gently pour the dry ingredients (only use 1 c chocolate chips)into the wet ingredients and stir by hand with a spatula just until the batter is combined. Cover the bowl with a towel and allow it to rest for 15 minutes. This is a critical step in making bakery style muffins with domed tops.
4 tbsp melted unsalted butter cooled for 5 minutes
1 Tbsp vanilla extract
[For topping the muffins: sugar]
Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk. Gently pour the dry ingredients (only use 1 c chocolate chips)into the wet ingredients and stir by hand with a spatula just until the batter is combined. Cover the bowl with a towel and allow it to rest for 15 minutes. This is a critical step in making bakery style muffins with domed tops.
Line muffin pans with paper liners. After the 15 minute rest, use a large cookie scoop to fill the muffin cups completely full. Fill them with as much batter as each cup can possibly hold. Add the additional 1/2 cup of chocolate chips to the tops of the muffins. Then sprinkle generously with sugar.
Bake at 425ºF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.
Beth got 19 muffins