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chocolate chip muffins — december 24th, 2020
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HURRICANE BLOWJOB 3000 SUNDAY
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4.013 MB
24 Dec, 2020 @ 4:35pm
4032 x 3024
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"I made these!

Ingredients

  • 3 cups (381 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar, packed
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1 cup (227 grams) unsalted butter, melted and slightly cooled
  • 1 cup (240 grams) sour cream
  • 1/3 cup (80 grams) milk
  • 1/2 teaspoon lemon juice
  • 2 Tablespoons (28 grams) *Oil
  • 2 teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 425 degrees (F). Line a 12-cup muffin tin with paper liners and set aside
  2. In a large bowl, whisk together the flour, both sugars, baking powder, salt, nutmeg, and cinnamon. Set aside
  3. In a separate large bowl, add the eggs, melted butter, sour cream, milk, lemon juice, oil, and vanilla; whisk well to combined
  4. Fold the wet ingredients into dry ingredients and, using a rubber spatula, and gently fold the ingredients together. To avoid over mixing, stop stirring when you can still see the slightest trace of the dry ingredients. Fold in the chocolate chips
  5. Divide batter evenly among prepared muffin pan, filling the molds up all the way to the top. Sprinkle with sparkling sugar, if desired
  6. Bake at 425 degrees for 8 minutes, then, keeping the muffins inside the oven, reduce to 375 degrees and continue baking for another 14 minutes, or until the tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean
  7. Cool in the pan, placed on a wire cooling rack, for 15 minutes. Remove muffins from the pan and serve warm or at room temperature
"