How about some yummy muffins to get your Monday started off right. These aren’t just morning muffins though – filled with lots of melty, chocolatey goodness – they’re great any time of the day.
I’ve been going through my pantry the last few weeks trying to use up some supplies that didn’t get any attention while I wasn’t feeling well earlier this year. Oreos for cupcakes, three whole bags of chips for these cookies and now some chunks for muffins. For chunky muffins. And I still have several more bars and blocks of chocolate to go through before they expire much more than they are right now.
Not that it would really stop me from using them, but I want to use them before my stash gets out of control. Because I always seem to pick up more thinking I don’t have enough at home. Then they stack up. Although I don’t keep track, I usually have every type of morsel except the kind I want that day. If I need peanut butter, I have butterscotch. If I need dark, I have milk, but luckily today I had chunky.
Good, because I wanted some muffins filled with chunks of chocolate.
These are so simple to throw together. Stir flour, sugar, baking powder and salt together.
In another bowl, add sour cream, milk, eggs and vanilla.
Then melted butter. Stir that all together…
Pour into your flour mixture and stir together until combined.
You can fill regular size baking cups about 3/4 full or…
Make your muffins feel special with these fancier tulip baking cups.
These are taller so you’ll want to fill each cup with more batter.
1/3 cup or more of batter so they won’t be too short inside the wrappers.
Let me tell you how I like my muffins. Especially chocolate chip and blueberry muffins… I like to eat them warm just out of the oven and with a little added butter tucked inside…
… so that it melts away making the muffins even more moist and yummy.
I love chocolate chunk muffins. I love muffins period. Well, except ones with raisins. Yuck.
What’s your fave muffin? Poppyseed, bran, cranberry, banana, savory, sweet? Do tell.
Chocolate Chunk Muffins
1 1/2 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1/4 cup milk
2 teaspoons vanilla
1/4 cup melted butter, cooled slightly
6 oz. semisweet chocolate chunks
- Preheat oven to 350 degrees.
- Line muffin tray with 12 regular size baking cups.
- In a medium bowl, stir flour, sugar, baking powder and salt together with a wire whisk until combined.
- In another bowl, stir sour cream, milk, eggs, vanilla and melted butter. Stir until combined.
- Stir in chocolate chunks and divide batter into baking cups.
- Bake for about 18-20 minutes or until done.
- Makes 12 regular or 9 larger muffins. Bake a couple minutes longer for taller muffins.
Eat them warm and enjoy every last bite.