Friends are back in town for the summer and you have a little bit of time to surprise them with something sweet!Amazing way to welcome your friends with kids is to make chocolate chip muffins!Yum.Kids will love it and your friends will feel that you are thinking of them!Caring gesture.
Since Athens is a city very busy with tourists,during the summer i have a lot of visits from friends that live abroad.I love to show them around since deep inside i am still a tourist in my own city(I like to feel that way)!I love re-visiting Acropolis,Plaka but i adore to show them my neighbourhood which is these days loaded with tourist(not my fave thing-but sometimes it can be fun..)Vouliagmeni is so beautifull,sunsets are stunning and of-course beaches are the best in Attiki.
I decided to make chocolate chip muffins today-it was quite easy and fun.It is not low carb muffin recipe-let me get this straight!This time i decided to make a classic muffin recipe-cause i wast sure if my neighbours eat gluten free and recipes with stevia-as i do..I went with the more”secure”way!
INGREDIENTS
- 2 cups (9oz/ 255g) all purpose flour, lightly spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (6oz/ 170g) unsalted butter, softened to room temperature
- 1 cup (7 oz/ 200g) sugar
- 2 eggs, at room temperature
- 2 teaspoons pure vanilla extract, (4 teaspoons if using imitation vanilla)
- 1 cup (8oz/ 227g) sour cream, at room temperature OR greek yogurt
- 1 cup (6 oz/ 170g) semi-sweet (or milk or bittersweet) chocolate chips, preferably minis (see note for substitution), plus extra for sprinkling over the top
- Adjust the oven rack to the lower middle position and preheat the oven to 400F/200C.
- Line a 12 cup muffin pan with 12 cupcake liners (or 48 mini liners, if using mini cupcake pan).
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or a handheld mixer and a large bowl) beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.
- Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.
- Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.
- On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined. DO NOT OVERMIX or you could end up with tough muffins.
- Using a rubber spatula, fold in the mini chocolate chips (see note for regular sized).
- Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling the cups almost to the top; about ½ cup of batter for regular muffins and 2 tablespoons for the minis. Sprinkle the tops with some extra chocolate chips
- Bake for 15 to 18 minutes (for regular muffins), or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean or with a few moist crumbs attached. Mini muffins should bake in about 9 to 12 minutes. (Always check early for doneness and add a few minutes if still not baked through). DO NOT OVERBAKE or the muffins will dry out.
- Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing. Store leftovers in an airtight container to retain its moisture.
See my steps here:
