Project Pantry: Chocolate Chip Muffins
This week’s recipe takes a walk on the sweeter side: chocolate chip muffins!
These sweet treats are perfect for breakfast or a quick snack and are so easy to make, you’ll want to make them all the time. This particular recipe uses buttermilk and sour cream, but there are so many variations, it’s possible never to make the same muffin twice.
Ingredients you will need:
3 c. (375g) all-purpose flour
(NOTE: The most accurate way to measure flour is by weight. However, if measuring by volume, be sure to stir air into the flour before spooning it out and use a straight edge to scrape off the excess to ensure you don’t use too much.)
4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon (optional)
1/8 tsp. ground nutmeg (optional)
(NOTE: You can substitute the same amount of ground allspice for the nutmeg if you prefer.)
2 large eggs, at room temperature
1/3 c. sour cream or yogurt, at room temperature
(NOTE: Allowing ingredients to warm to room temperature first will help the batter develop better and produces a fluffier baked good.)
1 c. granulated sugar
1 c. buttermilk
(NOTE: You may substitute whole milk if you prefer.)
1/3 c. vegetable oil
1/3 c. unsalted butter, melted and slightly cooled
1 tsp. pure vanilla extract
1 1/2 c. semi-sweet chocolate chips
Tools you will need:
Muffin pan (jumbo, standard, or mini)
Measuring cups (liquid and dry)
Preheat the oven to 425 degrees F.
Gather the ingredients. Having them all measured and ready to go will save time during the preparation process.
Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
Whisk together the eggs, sugar, and sour cream until well blended. Then whisk in the oil, buttermilk, vanilla extract, and melted butter. The mixture should be a pale yellow color.
Carefully add the wet ingredients to the dry ingredients, folding them in gently with a mixing spoon. DO NOT OVERMIX. The batter will be thick and a bit lumpy.
Gently fold in the chocolate chips.
Place baking cups in the muffin pan or generously grease the pan to prevent the muffins from sticking. Fill each baking cup with batter, nearly to the top.
Place the pan in the oven and bake.
For jumbo muffins: Bake at 425 degrees F for 5 minutes. Then reduce the heat to 350 degrees F and bake for an additional 25-26 minutes. (Leave the muffins in the oven!) The tops should be golden brown and the centers should be set. Yield: 6 jumbo muffins
For standard muffins: Bake at 425 degrees F for 5 minutes. Then reduce the heat to 350 degrees F and bake for an additional 13-14 minutes. Yield: 15 standard size muffins
For mini muffins: Bake at 350 degrees for 11-12 minutes. Yield: 50 mini muffins
NOTE: To test if the centers are set, insert a toothpick into the center of one muffin and remove. If the center is set, the toothpick should come out clean.
Remove muffins from the oven. Let them cool in the pan 2-3 minutes, then remove them from the pan and set them on a wire rack to finish cooling. Store muffins in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week. They can be frozen for up to 3 months.
Enjoy your chocolate chip muffins!
For more recipe ideas, check out the rest of the Project Pantry series!
Recipe adapted from Sally’s Baking Addiction.