WANTED: I need a Great chocolate chip muffin recipe?!
TYIA
Answers: Please, one that you've tried would be fab!
TYIA
Master Muffin Mix (add whatever mix-in's you'd like)
1 1/2 cups all-purpose flour
1/3 cup sugar plus extra for a sugar topping, if desired
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sour cream
1 large egg
2 teaspoons vanilla
Preheat oven to 400 degrees F and line 12 (1/3-cup) muffin cups with paper liners.
Into a bowl, sift together flour, sugar, baking powder, baking soda, and salt. Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture into flour mixture until just combined. Divide the batter among muffin cups (this batter is thick and will not run easily like other muffin batters) and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.
The trick here, is the sour cream.......if you're adding any dry "mix-in's", like Chocolate Chips, make sure that you dust the mix-in's with all purpose flour PRIOR to incorporating them into the batter.....This process prevents the mix-in's from sinking in the batter during the cooking process.....Enjoy!!!
Christopher
I use the kind you add water and an egg to the store band one and it is real good
go to allrecipes.com and type in chocolate chip muffin.
YUM - I like Chris' recipe. Im going to try that tomorrow night!
make plenty, these go fast!!
Surprise Chocolate Chip Muffins
Surprise! There's a tasty pocket of cream cheese that bakes in sweet and easy chocolate chip muffins.
Makes:12 muffins
Filling
1 package (3 oz) cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
Muffins
1 cup milk
1/3 cup vegetable oil
1 egg
2 cups Gold Medal? all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.
2. In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
3. Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.