Bakery-Style Chocolate Chip Muffins

Happy New Year!!! 2020?!?!  How is this possible?

I always look forward to making some kind of special breakfast on both Christmas and New Year’s mornings.  Even though we live in Santa Barbara, California with no true winter weather, there’s something comforting about cooking with love on these special holidays.

Paul always wants to go on vacation somewhere during my winter break (teachers are limited in the times that we can get away).  But I always wanna stay here so that I can be in my home with “house pants” on (my nickname for pj bottoms with a t-shirt or sweats), listen to a fabulous pandora station, drink mimosas, and create something lovely for us in our warm and cozy little home.

Today was no different.  Paul got up before me and started recording the Rose Parade (he knows I love it and it’s a tradition to watch it every year).  I slowly crawled out of bed, made myself some hot lemon water, and started organizing ingredients.  Paul headed off to get his regular Sunday/holiday latte, while I dove into baking.

Our Sunday or holiday breakfasts are always a joint effort… he makes bacon and greases the pans for me.  I mix all of the baked good ingredients, and pop them in the oven.  He finishes by making scrambled eggs.

This morning’s New Year Day breakfast consisted of berries, scrambled eggs with green onions, roasted potatoes, and bacon.  Oh, and of course, half of a muffin each with mimosas. Perfect way to start 2020.  Happy New Year to all!

Notes:  These muffins are wonderfully moist and delicious, but not too sweet.  One suggestion:  toss the chocolate chips in a light dusting of flour before mixing them into the batter.  This will keep them from sinking to the bottom of the muffin pan.

Bakery-Style Chocolate Chip Muffins (recipe care of sallysbakingaddiction.com)

Muffins.jpg

INGREDIENTS:  3 cups (375g) all-purpose flour (spoon & leveled), 4 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 large eggs, at room temperature, 1/4 cup (60g) sour cream or yogurt (at room temperature), 1 cup (200g) granulated sugar, 1 cup (240ml) milk, 1/3 cup (80ml) vegetable oil, 1/4 cup (60g) unsalted butter (melted and slightly cooled), 1 teaspoon pure vanilla extract, 1 and 1/2 cups (270g) semi-sweet chocolate chips, coarse sugar for sprinkling

DIRECTIONS:  Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray or line with muffin liners. Set aside.  Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Set aside.  Whisk the eggs, sour cream, and sugar together until combined. Then whisk in the milk, oil, melted butter, and vanilla extract. Mixture will be pale yellow. Fold wet ingredients into dry ingredients and mix together gently. Avoid overmixing. The batter will be thick and somewhat lumpy. Fold in the chocolate chips.  Divide batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!), if desired. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Use a toothpick to test.  Allow to cool for 10 minutes in pan before removing and serving.  Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

NOTES FROM WEBSITE:  Standard Size Muffins or Mini Muffins: For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at 425°F and 13-14 minutes at 350°F. For about 50 mini muffins, bake for 11-12 minutes at 350°F the entire time.

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