Bakery-Style Chocolate Chip Muffins
I’m deep in the throws of some major cooking fatigue at the moment. I mostly blame coronavirus & quarantine & the fact that I came in SUPER hot back in March & I just don’t have the energy to cook my eleventy hundreth meal of 2020. But let’s not forget that July isn’t usually peak cooking productivity, anyway. In better times, we’re too busy traveling or lounging around outside enjoying the later daylight hours or just too damn hot to stand over the flames of the stove all night. I’m not beating myself up about scaling back and neither should you. What you SHOULD be doing, however, is outsourcing.
My kids may not end this school year knowing what an isosceles triangle is. Or how to divide three-digit numbers. But they will break out of quarantine dropping some knowledge that I’d argue is WAY more valuable than 4th grade math. Yep, my kids are going to be pro’s at fitting the comforter into the duvet cover and cooking their own dinners. BOOM. Name me two life skills more important than those, I dare you!
Since the only way to learn is by doing, today’s recipe was 100% executed by my 13 year old daughter, Noa. She found the recipe she wanted to make online (Sally’s Baking Addiction is the QUEEN of all things baked), found these mega-sized bakery style Chocolate Chip Muffins on Sally’s website, and asked me if she could takeover my Instagram to document the whole process from start to finish.
And even though that means some extra cleaning for me, whenever my kids want to bake or cook the answer is always HELL YES. Because: Baking = Life skills. Because: Recipes = Math Skills. Because: Accomplishments = Confidence. Because: Chocolate = Deliciousness! Thanks, Sally!
Sally's Baking Addiction's Chocolate Chip Muffins
Ingredients:
- 3 cups (375g) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour cream or yogurt, at room temperature
- 1 cup (240ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (270g) mixture of semi-sweet chocolate chips, milk chocolate chips and mini semi-sweet chocolate chips
- optional: coarse sugar for sprinkling (aka demerara sugar)
Instructions:
- Preheat oven to 425°F. Generously grease a 12-count muffin pan with nonstick spray or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract using a whisk or hand mixer. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or hand mixer until completely combined. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
- Divide batter between each muffin cup, filling all the way to the top. (I filled each with 1/4 cup plus 2 tablespoons of batter) Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 19 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.