Andrew and I spent Spring Break in Key West two years in a row when we were in college. We stayed in a bed and breakfast that introduced me to a little thing called chocolate chip muffins. Basically just an un-frosted cupcake, I personally think they are one of modern cooking’s greatest inventions, because if eating chocolate for breakfast can be justified in any way, I’m totally down with that.
I didn’t spend much time looking for a recipe, which is how I landed on the Food Network site. I normally don’t make many Food Network chefs’ recipes because they just don’t turn out well for me. But I do love Nigella Lawson, and commenters have taken the time to post their changes and improvements to the original recipe. The version I used can only loosely be credited to Ms. Lawson since there are several changes. Credit really is due to commenter TiffanyCM in L.A., and boy she does some fine work.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp of salt
- 3 tablespoons best quality cocoa powder
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
- 1/2 cup milk
- 1/2 cup sour cream
- 1/3 cup plus 2 teaspoons vegetable oil
- 1 egg
- 1 teaspoon pure vanilla extract
Preheat over to 350 degrees.
Combine dry ingredients in a large bowl. Combine wet ingredients in a separate bowl, then stir into dry ingredients. Don’t mix too much; lumpy batter is best. Spoon into lined muffin tins. (I did not use liners with my silicone pan and they stuck a little bit.) Sprinkle remaining chocolate chips on top.
Bake for 20 minutes. Do not over bake or they’ll be dry.
They were just perfect.
In other news, my 3-year-old darling daughter has started posing when I take her picture. For her, posing is cocking her head to one side and sticking out her hip. Hilarious. Also very scary.