These muffins are really easy to throw together and the best part is that you probably have the ingredients in your house already. No trip to the grocery store necessary. The original recipe called for regular white sugar - but I decided to go rogue and use brown sugar instead. Brown sugar adds moisture and also transforms them from plain white to a light brownish, butter-scotchy muffin. I also love the addition of the brown sugar topping -it adds a nice crunch to the top. They're delicious, moist, tender and a favorite with my kiddos. Just be careful you don't over-bake them. There's no rescuing over-baked dry muffins. Unless you mashed them up, added frosting and then made muffin pops (in lieu of cake pops). That could happen. But it ain't happening here, not today anyway, so you're on your own with that one.
Recipe for Chocolate Chip Muffins
(adapted from Taste of Home)
Yield: 12 standard size muffins or 36 mini muffins
1/2 cup butter, room temperature
1 cup brown sugar
1 cup (8 ounces) sour cream
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup chocolate chips
1/4 cup brown sugar (approximately)
1/3 cup chocolate chips
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine the flour, baking soda, baking powder and salt in separate bowl; add to creamed mixture until just moistened. Fold in chocolate chips. If making standard sized muffins, fill paper lined muffin cups two-thirds full. If making mini muffins, fill mini muffin tins till slightly mounding.
Sprinkle unbaked muffins with brown sugar. Place a few chocolate chips on top of each muffin and press in slightly.
Bake at 350 degrees F. until toothpick inserted into centre comes out clean (approximately 25-30 minutes for regular muffins; or 10-16 minutes for mini muffins). I made the minis and baked for 15 minutes. Cool for 5 minutes before removing from pan to wire rack.