Chocolate Chip Muffins

What is the difference between the muffins at a bakery compared to the ones mom makes at home? One bakery muffin will make you full while at home you can eat a few and still want more. What’s the difference? well, mom takes care of your tummy as well as your tastebuds. Bakery style muffins usually have more baking powder and baking soda. They are baked at that initial high-heat so the batter rises and breaks apart on the top. But, too much leavening also kinda makes you feel full and stuffed.
Don’t get me wrong there is nothing wrong with eating muffins at the bakery once in a while. In fact, I hope to share my recipe with you very soon. Today, I want to share with you my kids’ favorite chocolate chip muffins. These are the homemade kind that mom used to make. Ones you can’t stop eating.

About these muffins

The recipe is simple and straight forward with almost all ingredients you probably already have in your kitchen. I used 1 cup of semi-sweet chocolate chips, but go ahead add some more. Today, we use oil to keep them moist and sour cream for that tender crumb.
The process and timeline for these muffins are fairly simple, easy, and quick. It takes just 5 to 7 minutes to make the batter and about 20 minutes to bake the muffins. So, you can have these for breakfast in just about 30 minutes.

Ingredients and substitutes

All-purpose flour – All-purpose flour works best with this recipe; you do not need any cake flour or self-rising flour.Sugar – I’m using white sugar. And yet, brown sugar works just as well.Sour cream – Gives the muffin a soft crumb. I am using full-fat homemade sour cream today. If you don’t have sour cream, yogurt is a good substitute for sour cream in baking. I would not recommend low-fat. Chocolate chip – I like using semi-sweet chocolate chips. And yet, you can also use a chocolate bar cut into small pieces.Egg – I am using one large egg. But, you can also use 1/4 cup yogurt to make these eggless chocolate chip muffins.Spices – I’m using warm ground ginger, cinnamon and nutmeg. In winter, you can use pumpkin spice, gingerbread spice. I also love a dash of garam masala in my carrot muffins.

Step by step instructions

Dry ingredients

Preheat the oven at 190 C / 375 F.Combine all dry ingredients in a bowl.Set aside.

Batter

Whip the egg with sugar until light and fluffy.Gradually add oil and vanilla.Followed by the sour cream.Next, add the flour mixture – do not over-mix.Finally, fold in the chocolate chips.

Divide the batter between 12 muffins cups or 6 large muffins.Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.Cool on the wire rack for 5 minutes before serving.

These will stay at room temperature for 2 to 3 days.If you need to store them for longer, I highly recommend freezing them rather then placing them in the fridge.When you want to reheat them, thaw them in the microwave from frozen as the condensation helps to keep them moist.