Amazing Chocolate Chip Muffins + Video
Okay, so these are the best chocolate chip muffins I've ever had. Homemade. Store-bought. Cafe. Boutique bakery. None compare. These are the best.
I only called them "amazing chocolate chip muffins" instead of "the best chocolate chip muffins" because I feel like I've been using the word "best" in the title of a lot of my recipes.
Now, I'm not saying that those recipes I titled with that word aren't the best. They are. The chocolate chip cookies I posted really are the best chocolate chip cookies ever.
But I'm going to try not to use that word too much from now on, unless I've actually tried out dozens and dozens of recipes before that particular one or worked on the recipe for months. And since I barely had to work on this chocolate chip muffin recipe at all, I'm not calling it the best. Which may be a contradiction, because the fact that after taking my first bite out of one of these, I didn't feel the need to change much or try out many other chocolate chip muffin recipes proves how good these muffins are.
These chocolate chip muffins are so soft that they melt in your mouth as soon as you take a bite. These muffins are so light and delicate and fluffy that biting into one is like biting into a cloud. These muffins are so moist that eating one is like taking a drink of water.
Um, okay, I think I went too far with that last one. But these muffins are amazing. Just forget the "eating one is like taking a drink of water" part.
Before I continue, may I suggest you watch the video I made for these amazing chocolate chip muffins? Thanks:
Or, watch it on Youtube.
So, as I was saying, these are the fluffiest, softest muffins ever. They're also not too sweet that they leave a cloying aftertaste. But not too un-sweet that they taste bland and "healthy."
Okay, what else? These chocolate chip muffins are extra moist from the cup of sour cream that goes into them, so don't expect a dry, crumbly situation here. Or ever. Don't ever put up with a dry, crumbling muffin situation. It's sacrilegious. A little crumbly, yes. That's how it should be. But dry and lacking moisture? NO.
And the butter. It's not overpowering. But it's there. A hint of it in every bite. You may already know that I'm not a huge fan of buttery desserts. But I think these muffins are wonderful. Which means the butter doesn't affect the overall taste for me here. I quite like the butter in these muffins, actually.
What is happening to me? Have I been turned??? Maybe it's the sour cream/greek yogurt addition that hides the pungent buttery taste and only allows it sneak out every so slightly.
And then we have the chocolate chips. Mini ones. Lots of them. You should get a handful in every bite. In every soft, warm, melt-in-your-mouth, moist, and just a tiny bit crumbly bite. I like to use mini chocolate chips in my muffins because they distribute more evenly throughout the batter and don't sink to the bottoms of the muffins.
However, if you don't have mini chocolate chips on hand, you can definitely use regular ones. Just coat them in one tablespoon of the flour from the recipe. This prevents them from sinking.
Oh, and those pretty tulip paper cups? Yeah, they're awesome. I've baked these muffins before without any cupcake liners, but I didn't love the way they looked. They tasted the same (i.e. incredible), but the muffins weren't all uniform and looked a little haphazard. With a little help from the tulip liners though, these muffins come out beautifully shaped and consistent every time.
Some muffins and cakes actually get better the second and third day after they're made, because the flavors intensify and the cake gets softer, more compressed, squishy, and moist. Like my blueberry muffins. But these chocolate chip muffins are definitely the type of muffins that are best right out of the oven.
Now, don't get me wrong. They're still incredible on the second day. But these chocolate chip muffins fresh, on the day they're made? A million times better.
This is true: the first time I made these muffins, I took them out of the oven and went to the bathroom. I returned to the kitchen to find my sister's eyes were wide open, half a muffin in her hand. Apparently, she had already eaten the first half. And her eyes were wide open because she was astonished at how good the muffins were. And she's very honest when it comes to the stuff I bake. Which I appreciate. Because when she does like something a whole lot, I know it must be really, really, really good.
So yeah, these muffins are really, really, really good. Which is why I called them "amazing." Because that one word is equal to three "really goods." And titles shouldn't be that long.
Amazing chocolate chip muffins. With a video. Nailed it.
amazing chocolate chip muffins
Adapted from BlissTree
Yield: 12 muffins
3/4 cup butter (6 oz.), softened
3/4 cup sugar
1 tablespoon vanilla extract
1 2/3 cups (9 oz.) flour (well packed)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream or greek yogurt
1 1/4 cups mini chocolate chips (or 1 cup regular chocolate chips coated in 1 tablespoon flour)
Preheat oven to 375 F. Line (I love these tulip paper cups) or grease 12 muffins molds.
Cream the butter and sugar for two minutes till light and fluffy. Add in eggs and vanilla extract and cream a few more minutes till mixture is fluffy and smooth again.
In a small bowl, mix together the flour, baking powder, baking soda, and salt. Alternate adding this mixture with the sour cream to the machine, starting and ending with the dry ingredients. Don't over-mix! Stir in the chocolate chips last.
Using a large cookie scoop, evenly drop batter into the muffin holders, filling 3/4 full. Sprinkle extra chocolate chips on top if desired.
Bake for 15-22 minutes (varies depending on muffin liners and size), or until a toothpick inserted comes out with a few moist crumbs. Don't over bake.
On a completely unrelated note, cure for loneliness: