There were a few weeks when I was so hungry, even after having a good breakfast, that while at my desk around 9 or 10 am, I'd find myself taking a little field trip to the coffee cart or cafeteria to pick up a muffin. And for several days in a row, it was a big, giant chocolate chip muffin about the size of a softball that kept call my name. At about $2.50 a pop though, I noticed the damage to my wallet and figured I'd try my hand at making these treats myself. The result? Dave and I both agree these are better than what we've bought at various bakeries. Fluffy, tender and delicious with the perfect amount of chocolate and sweetness with chocolate chips throughout, plus a few extra mini chips on top for extra fun. This recipe helped me save some money on what I've dubbed "second breakfast," a little something I've been enjoying since I started eating for two!
Yup, Dave's about to lose his job as first lieutenant in charge of sprinkles. In December we will welcome our first child and we are pretty excited about it. So my deepest apologies for the sporadic posting over the last few weeks. Truth is, I've actually cooked quite a bit of food during those rough nauseous early pregnancy days. But when it came down to actually talk about it and do the writing, I just couldn't find the words to make it all sound delicious (and it was). Oddly, talking about food make my tummy more unsettled than the actual cooking and eating of it. Hopefully I'm over those days because I can't wait to share the other things that have come out of the kitchen recently.
It took me a while to find a recipe for these jumbo chocolate chip muffins that really gave me everything I was looking for in terms of flavor, not just a muffin that happened to have some chocolate chips in it. Finally I found this recipe Bridgett at Spectacular Eats and it is a winner. I took a note from the mini chocolate chip scones and added a bit of cocoa powder, swapped the margarine for butter, added a touch of vanilla extract, left out the pecans and used both regular and mini chocolate chips. These muffins bake longer than most because they are so big, but the bake up perfectly domed, tender and have a perfect edge that's just the soft side of crunchy. Big delicious muffins are exactly what the baby has been craving, so now I can have them anytime, or at least whenever I have enough energy to get in the kitchen and whip them up.
Jumbo Chocolate Chip Muffins
2 cups flour
1/3 cup sugar
1/3 cup brown sugar, packed
1 Tablespoon baking powder
1 Tablespoon cocoa powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1 egg, beaten
6 Tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/4 cup mini chocolate chips
In a medium mixing bowl, whisk together flour, sugar, brown sugar, baking powder, cocoa powder and salt.
In a small bowl, whisk together milk, sour cream, egg, butter and vanilla.
Pour milk mixture into flour mixture and stir to combine, until all the flour is moistened.
Stir in semi-sweet chips to distribute throughout.
Divide batter among a lightly greased six-well jumbo muffin tin. Each well should be about 3/4 full.
Sprinkle remaining mini chocolate chips evenly on the tops of each muffin.
Bake at 350 degrees F for 28-33 minutes, until tops are set and gently golden, and a tester inserted in the center comes out clean.
Remove from oven and cool in pan for 5 minutes before transferring to wire racks to cool completely.
Store in an airtight container.
Makes 6 jumbo muffins.
The Cookie Princess
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