BreakfastVegetarian

Chocolate Chip Muffins

selective-focus-photography-of-chocolate-cookies-1775283.jpg Source: Tina Nord, Pexels

It's on the complicated side, but it's worth the effort in the end, I think. At least I'm not a mommy blog making you read my life's story before you get to the recipe


Ingredients

  • 3 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/4 cup sour cream or plain yogurt
  • 1 cup sugar
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips
  • Sugar for sprinkling

Source: Sally's Baking Addiction

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Yield: 18 muffins

Notes

I promise the chocolate chips won't sink to the bottom on these. At least, they don't for me.

You can leave out the sour cream/yogurt if you don't have it. If you do use it, you might want to add another 1/4 to 1/2 cup flour to keep the batter thick (especially if you use yogurt).

You can leave out the butter (but why would you) and increase the oil to 1/2 cup.

Instructions

  1. Preheat oven to 425°F and line or grease 18 regular-sized muffin cups (or whatever they're called).
  2. In a large bowl, mix together (by hand) the flour, baking powder, salt, cinnamon, and nutmeg.
  3. In a smaller bowl, mix together the eggs, sour cream, and sugar. Then add and mix in the milk, oil, melted butter, and vanilla.
  4. Add the wet ingredients to the dry and mix gently. Fold in the chocolate chips.
  5. Divide the batter into the muffin pan(s) and sprinkle with sugar. Bake at 425°F for 5 minutes, then reduce the heat to 350°F and bake for about another 13-14 minutes. The tops should be lightly golden and a toothpick should come out clean.