Gooey, melted chocolate chips are truly one of life’s little pleasures. You’ve had them in cookies, but have you tried them in muffins? They’re great for breakfast, brunch, or a snack any time of day.
Mix the dry ingredients the night before and they go together quickly in the morning. You may or may not need coffee.
Chocolate Chip Muffins
1 1/2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1/3 cup butter, melted 2/3 cup sour cream 1/4 cup corn syrup 1 egg 1 1/4 cups chocolate chips or chocolate chunks Makes 9 regular size muffins.
Preheat oven to 375 degrees or convection 350 degrees. Combine flour, baking soda and salt in a large bowl. In a medium bowl mix the melted butter, sour cream, corn syrup and egg. Make a well in the dry ingredients and add the wet ingredients. Stir in the chocolate chips. Spray the muffin pan w(muffin cups) with Bakers Joy. These cook and look better without the muffin liners. Fill muffin cups with batter. Bake at 375 degrees for 15 minutes.
They taste best when they have just been cooked and are still warm. Don’t cover them or the tops go from crusty to soft and they’re not as good.
*If you happen to have any of these left over, they warm up to their original gooey goodness by zapping them in the microwave on low heat for a few seconds.