I had some mamas from Lucy’s preschool class over yesterday morning while the kiddos were at school. I’ve REALLY been trying to keep a lid on my baking since the new year started, and I’ve been doing a good job! However, this seemed like a good excuse to try out a new recipe. I wanted to do something different than my usual chocolate chip cookies . . . so I decided to try out chocolate chip muffins. Whoa, Molly, don’t get too crazy! 😉
I found this recipe from the Sugar Spun Run website, and I’m calling it a winner! I’m not going to put all the ingredients and steps in my post; you can just click on the website link and get it all from her.
This recipe was a bit more involved than a typical muffin recipe, in my opinion, but it wasn’t difficult.
A few things to note:
1. The recipe calls for 1 cup of chocolate chips . . . I probably used about 3/4 of a bag! More is always better where chocolate chips are concerned.
2. I didn’t have buttermilk at home so I used her suggestion for mixing milk and lemon juice, and it seemed to work just fine.
It was ten degrees below zero on Monday, but my cute little helper was dressed for summer. She says she never gets cold because she has magic fairy skin.
We took a taste of the batter, and it was yummy!
I’ve never heard of letting a muffin recipe rest under a covered towel before, but I went with it.
Ready to go into the oven! Also, I have no clue what happened to the chocolate chips on the bottom left muffin!
Fresh out of the oven. They smelled great!
I’m happy to report that they tasted great, too! The tops were a little crunchy, but the insides were nice and soft. I think that has something to do with lowering the temperature halfway through baking. I’ve never done that before, but it seemed to work out well and make a yummy muffin!
I will definitely be printing out this recipe and adding it to my recipe box.
I hope you enjoy them as much as we did!