One of the highlights of visiting my sister is that she makes the most amazing muffins for breakfast. These come together quickly and it doesn’t take long before her whole house is filled with the mouth watering aromas of chocolate and vanilla. I wish I could visit my sister every weekend, but I can’t, so she was kind enough to give me her recipe. Since I always seem to have bananas around my house, I’ve added them to the mix, but these work great with or without them.
Here’s how you do it:
1) Preheat your oven to 400 degrees fahrenheit (about 200 degrees celsius) and grease a 12 cup muffing pan.
2) Combine 14 and 3/4 oz (3 and 1/2 cups) of all purpose flour, 2 tsp. baking powder, 1/2 tsp. baking soda and 1 tsp. salt in a large bowl. Hold onto that teaspoon measuring spoon, since you’ll need it again in a bit.
3) Now coarsely chop up 1/2 cup of milk chocolate chips and 1/2 cup of any combination of dark, bittersweet and semi-sweet chocolate chips and add them to the flour mixture. Combine everything with a fork.
4) In a separate bowl (potentially a large glass or other microwave safe bowl), measure 7 oz (1 cup) of sugar and 4 Tbs. of butter, cut into 1 Tbs. pieces. If you had the foresight to take your butter out of the refrigerator well in advance, which I never do, you can cream together the sugar and butter with a fork. However, I usually just microwave the butter and the sugar for 30 seconds to a minute – until I can easily combine the two with a fork.
5) Optional, but awesome: Add 1 or 2 ripe bananas to the sugar mixture and mash them up with a fork.
6) Whisk in 2 eggs, 2 tsp. vanilla extract and 10 oz. of a combination of sour cream and buttermilk to the sugar mixture. (I usually have 6 oz of sour cream sitting in the fridge from last week’s taco night and 4 oz. of buttermilk from the jug that lasts forever.)
7) Fold the sugar mixture into the flour mixture until there are no longer any patches of dry flour, and distribute the mixture among the 12 cups in the muffin pan.
8) Bake for 15 to 20 minutes. You can tell when the muffins are done when you can poke the biggest one with a toothpick and it comes out clean (or just smeared with chocolate). After baking, let the muffins rest in the pan for 5 minutes before transferring to wire cooling rack.
Shockingly, these muffins taste better at room temperature than when they are still warm. I find this out the hard way every time I make them. It’s a delicious lesson.
To summarize the ingredients (you can also download the recipe):
- 14 3/4 oz (3 1/2 cups) all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup milk chocolate chips, coarsely chopped
- 1/2 cup of any combination of dark/semi-sweet chocolate chips, coarsely chopped.
- 7 oz (1 cup) sugar
- 4 Tbs. butter, cut into 1 Tbs. pieces
- 1-2 ripe bananas (optional, but awesome)
- 2 eggs
- 2 tsp. vanilla
- 10 oz of a combination of sour cream and buttermilk.