I’ve baked my share of cupcakes but somehow I have never baked muffins. I have decided that it’s time to put my muffin tins to good use and whip up some goodies that aren’t cupcakes! So when I found this recipe for coffee cake muffins and read all of the rave reviews, I decided they would be perfect.
And they were perfect! They were moist and just sweet enough for my morning taste. The recipe called for blueberries, but I’ve had chocolate chips sitting in my pantry for a while now and decided to use them instead. I would double the amount of salt used next time, but other than that, this recipe is great as it is.
These were so easy to make and my mind is already going crazy over the different things you can add to the muffins in lieu of blueberries! Pecans? Peanut butter chips?
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups of chocolate chips
Preheat the oven to 350 degrees F. Place paper liners in muffin tins.
Cream the butter and sugar in an electric mixer until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the batter with the mixer on low speed and beat until just mixed. Fold in the chocolate chips with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.