The Sweet Simplicity of Chocolate Chip Muffins
Chocolate Chip Muffins
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 425°F. Line a muffin pan with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the melted butter, vegetable oil, eggs, and sugar until blended.
- Add Dairy and Vanilla: Stir in the sour cream, milk, and vanilla extract until the mixture is smooth and pale yellow.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Be careful not to overmix; a few lumps are okay.
- Add Chocolate Chips: Fold in the chocolate chips until evenly distributed.
- Fill the Muffin Pan: Scoop the batter into the muffin pan, filling each cup about 90% full.
- Sprinkle Sugar: Sprinkle a little granulated sugar on top of each muffin for a crispy finish.
- Bake: Bake in the preheated oven at 425°F for 5 minutes. Then, reduce the temperature to 350°F and continue baking for an additional 25-30 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean.
- Cool: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Storage:
- Keep the muffins at room temperature for up to 4 days, or store in the fridge for up to 1 week
The morning was quiet as the kitchen filled with the rich scent of melted butter and sugar. She carefully measured out the flour, adding it to a large bowl where baking powder, baking soda, and a pinch of salt awaited. The ingredients, simple yet essential, swirled together like magic dust, ready to create the perfect chocolate chip muffins.
In another bowl, golden butter and oil shimmered under the morning light as she whisked them with sugar and eggs. The mixture thickened into a creamy, smooth consistency, and the sweet aroma of vanilla filled the air. The dairy was added next—a generous dollop of sour cream and a splash of milk. The liquid turned pale yellow, rich with promise.
Gently, she combined the wet and dry mixtures, careful not to overmix. The batter, soft and slightly lumpy, clung to the spoon in thick swirls. It was a delicate balance—too much mixing and the muffins would lose their tender crumb. As she folded in the chocolate chips, she smiled at the specks of sweetness that dotted the creamy batter.
Filling each muffin cup until they were nearly full, she could almost taste the treat that would soon emerge from the oven. A sprinkle of white sugar across the tops promised a crispy, caramelized crust, the perfect contrast to the soft, fluffy interior she was aiming for.
The oven door opened to a blast of heat as she slid the muffin pan in. First, the muffins would bake at a high temperature, allowing the tops to rise quickly and form a golden dome. Then, the heat would lower, letting the insides bake slowly until they were perfectly tender. The kitchen began to fill with the warm, comforting scent of chocolate and vanilla.
As the muffins baked, she imagined biting into one—how the crisp sugar on top would give way to a soft, melt-in-your-mouth interior dotted with rich chocolate chips. Each bite would be a perfect blend of sweet and savory, the sour cream adding a subtle tang that balanced the richness of the butter and chocolate.
When they finally came out of the oven, the muffins were golden, their domed tops glistening with melted sugar. She let them cool for a few minutes before transferring them to a wire rack, the aroma now filling every corner of the house. As she took her first bite, she savored the contrast between the crisp exterior and the soft, moist crumb inside. The chocolate chips were still warm, adding pockets of molten sweetness with each bite.
It was a simple recipe, but one that filled the kitchen with warmth and comfort. The muffins were perfect for a quiet morning or a sweet snack in the afternoon—a small indulgence that never failed to bring a moment of joy.
