The Jumbo Choco Chip Muffin
Muffins are like people. There’s such a variety of options. Different flavors. Different shapes. Different densities. Different textures. The likeness of a muffin truly depends on the person eating it and their preferences when it comes to these dense, crumbly treats. I always prefer to bake jumbo muffins simply because one normal-sized muffin does not suffice my hunger in the morning, and, of course, they are more beautiful.
Coming from someone who is annoyingly picky when it comes to her muffins, this recipe is a crowd-pleaser. It’s moist and sweet without being overbearing or cake-like. Topped with crystal sugar and baked to perfection, this is a staple for early mornings and weeks of hosting guests. Plus, it’s approved by my niece, Elle. This should be evidence enough!
Notes:
There are a couple of notes for these beauties. First, it’s crucial to make sure your batter is at room temperature before baking. The muffins will not rise if the batter is too cold. You can either use room-temperature ingredients or you can be impatient like me and make the batter with cold ingredients and then let the batter sit out until it’s ready to bake.
Like with all baked goods, using high-quality butter is a MUST. I swear by Kerrygold butter but use whatever full-fat, quality butter you can find
Sour cream makes the batter tangy and moist. I like to call it my secret ingredient that’s not-so-secret. If you don’t have sour cream, you can also use plain Greek yogurt
Ingredients:
2 cups all -purpose flour
½ cup butter (half melted)
1 cup sugar
2 extra large eggs
½ cup of milk
⅔ cup sour cream
1 teaspoon vanilla extract (or eyeball it)
1 1/2 tsp baking powder
1 tsp baking soda
Chocolate chips (Choose your favorite or add in a variety)
Directions:
Mix the butter, sugar, eggs, milk, sour cream and vanilla together
Add in the dry ingredients and mix (don’t over do it)
Let your batter sit out in room temperature for about 45ish minutes until its room temperature
Pre-heat your oven to 400 degrees F
Bake the muffins at 400 degrees F for ___ minutes and then decrease the temperature to 350 degrees for ___
Take them out when the middles aren’t jelly-like but they aren’t too firm