So, I'm just going to jump into things today. These are basically the best chocolate chip muffins you will ever taste, ever. And I'm not typically a bossy person, but I demand that you get up off your seat as soon you're done reading this post and go make them. Don't even check your phone for new texts or emails. Just head straight for the kitchen.
Chances are, you will have all the ingredients required to make these. And all the equipment too. All you need is a whisk and a bowl. Well, two bowls. But that's it. Simple as can be.
The hardest part about making these is waiting for them to bake. 18 minutes of absolute torture. But, as we all know, great things come to those who wait. Great, ooey-gooey chocolatey, tender, fluffy things.
The kind of things your taste buds will thank you for, as they're doing backflips inside your mouth. At that point, you'll probably want to thank me for being so bossy. And then I'll thank Bakerella for introducing us all to this knock-your-socks-off recipe.
Bakerella's Chocolate Chip Muffins
Yield: 12 muffins
Ingredients:
1 and 1/2 cups all purpose flour
1/2 cup sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1/4 cup milk
2 eggs
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1/4 cup melted butter, cooled slightly
1 cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Line a muffin pan with baking cups and set aside.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Set aside. In another bowl, stir together sour cream, milk, eggs, vanilla and melted butter until combined.
Add wet ingredients to dry and stir until blended and smooth. Stir in chocolate chips.
Pour batter evenly into baking cups, filling them 3/4 of the way full. Bake for about 18-20 minutes, or until toothpick inserted into center comes out clean.
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