chocolate chip muffins
Chris’s dining hall in college used to have the muffins to end all muffins. They were studded with tiny chocolate chips and (Chris’s favorite part) they had these delicious, crusty, sweet tops. None of the muffins I’ve made since have achieved that top, and believe me, I’ve tried.
None, that is, until I tried this recipe from a delicious bakery on the Cape. The secret, my friends, (I’m guessing) is a super-thick, almost-cookie-dough batter, with sour cream to keep the muffins themselves from becoming cookie-texture. Win.
Chocolate Chip Muffins
1/2 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sour cream
1 cup mini chocolate chips
1. Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
2. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
3. Combine flour, salt, and baking powder in a separate bowl. Add dry ingredients alternately with sour cream to wet ingredients. Fold in chocolate chips.
4. Scoop into muffin pans. Bake 20 to 25 minutes or until muffins spring back when lightly touched.
Source: Hopkins House Bakery, Brewster, MA