My girlfriend in Boston was looking for a good chocolate chip muffin recipe to make for her husband. He needed to bring a little breakfast nosh to share with his class. She sent me a text asking if I had any recommendations. I told her about the chocolate chip muffins I used to make for Miles when he was younger. I would always make a big batch of muffins for him, then wrap them individually and freeze them for him to have for breakfast before school. It took me a while, but I was able to find the recipe and shared with her, but admitted that I was looking for something different.
This started my obsessive search for a new recipe. I finally found one that I modified and told her that I would test it first. I really like this recipe. I decided to use dark brown sugar to cut back on some of the sweetness and hopefully add a slightly caramel flavor. I loved the use of both milk and sour cream as it made the muffins very moist while still bring light and fluffy. My only set back was that I sometimes have issues mixing in chips to make sure there is even distribution, which you would think is baking 101, but I still have my struggles! I would highly recommend this muffin recipe if you’re looking for something satisfying, but not too sweet.
- 3 ½ cups flour
- 4 teaspoons baking powder
- ½ teaspoons baking soda
- ¾ teaspoons salt
- 2/3 cups granulated sugar
- 2/3 cups brown sugar (I used dark)
- 10 tablespoons 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
- ¾ cup chocolate chips
- 1 teaspoon vanilla
- Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, sour cream, eggs, and egg yolk until well combined.
- Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour.
- Sprinkle the chocolate chips, and vanilla extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not overmix.
- Use an ice cream scoop to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes, then use a table knife to separate the tops, and then invert the pan and pop out the muffins.