UNBELIEVABLE CHOCOLATE CHIP MUFFINS
So when my not-so-little man knew that I was preparing muffins for the blog, his first remark was “but Mom…that’s too normal! Everybody could make muffins.”
Hmmm…Mr. Future Marketing Consultant has a valid point. There’s an overpopulation of muffin recipes around the internets, and they seem to be reproducing by the hour.
So really?! Does the world need another muffin recipe, let alone a very basic one like this?
To be honest, if I wasn’t blindly confident in how insanely good these muffins are, I would’ve agreed, ditched the idea and went with something a little more unique like this one. But instead, I put on my smarty pants and told him “true…but honey, not everybody has the BEST recipe, and that’s what makes these “not normal” “.
His response was not something I had expected from my hard-to-impress picky eater. He said “Yeeeaaaah…they really are the best muffins in the world!” OH MY GOD!! Music to my ears! Happy dance…commence!
INGREDIENTS
INSTRUCTIONS
for full recipes please see : cleobuttera.com
Hmmm…Mr. Future Marketing Consultant has a valid point. There’s an overpopulation of muffin recipes around the internets, and they seem to be reproducing by the hour.
So really?! Does the world need another muffin recipe, let alone a very basic one like this?
To be honest, if I wasn’t blindly confident in how insanely good these muffins are, I would’ve agreed, ditched the idea and went with something a little more unique like this one. But instead, I put on my smarty pants and told him “true…but honey, not everybody has the BEST recipe, and that’s what makes these “not normal” “.
His response was not something I had expected from my hard-to-impress picky eater. He said “Yeeeaaaah…they really are the best muffins in the world!” OH MY GOD!! Music to my ears! Happy dance…commence!
INGREDIENTS
- 2 cups (9oz/ 255g) all purpose flour, preferably weighed*
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (6oz/ 170g) unsalted butter, softened to room temperature
- 1 cup (7 oz/ 200g) sugar
- 2 eggs, at room temperature
- 2 teaspoons pure vanilla extract, (4 teaspoons if using imitation vanilla)
- 1 cup (8oz/ 227g) sour cream, at room temperature
- 1 cup (6 oz/ 170g) semi-sweet (or milk or bittersweet) chocolate chips, preferably minis (see note for substitution), plus extra for sprinkling over the top
INSTRUCTIONS
- Adjust the oven rack to the lower middle position and preheat the oven to 400F/200C.
- Line a 12 cup muffin pan with 12 cupcake liners (or 48 mini liners, if using mini cupcake pan).
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- .................................
for full recipes please see : cleobuttera.com