It’s quiet and all of a sudden you hear a faint whine in the distance. Yep, the baby is starting to stir. You close your eyes hoping and praying that something just woke him and that any minute he will close his eyes and go back to sleep. Five minutes go by and now the whine has turned into a full-blown cry. I rub my eyes and drag my feet to the baby’s room to hold and console the little guy. That’s right, he doesn’t need food…he just needs a gentle lullaby and a little rocking to be put to sleep. By now it’s 6:30 am and the alarm goes off at 7 o’clock. I brace for the fact that I’m going to be tired the whole day and that I will need coffee as soon as I can get it.
After grabbing a hot cup of coffee I heat up one of these Chocolate Chip Muffins. They come in handy when you are hungry and don’t feel like making a complete breakfast for yourself. More like a grab and go in your home while you are trying to fully wake up and realize you are not going back to sleep anytime soon.
Not only do I love these muffins but so does everyone else in the house. In fact I hear I love your recipe Meagan from my nephew about 15 times a day now. He wants them as a snack, for breakfast and for dessert. After multiple attempts at a good muffin I finally perfected the recipe. This muffin is light, moist and of course LOADED with chocolate.
ENJOY ~ Meagan
Chocolate Chip Muffins
- 3 cups flour
- 1 cup sugar
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3 large eggs, beaten
- 1 cup plus 2 tablespoons lowfat cultured buttermilk
- 6 tablespoons unsalted butter, room temperature
- 1 tablespoon vanilla
- 1/4 cup sour cream
- 1 cup chocolate chip morsels
- 2/3 cup mini chocolate chip morsels
Preheat oven to 350 degrees F.
In a large bowl combine the first 5 dry ingredients. Then add eggs, buttermilk, butter, vanilla and sour cream to another bowl. Mix until everything is combined and then pour in dry ingredients along with chocolate chip morsels. Lightly stir until all dry ingredients are wet. DO NOT OVERMIX.
Fill baking cups 3/4 full and bake for 16 minutes or until lightly golden on the top.