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INGREDIENTS
2 cups (9oz/
255g) all purpose flour, lightly spooned and leveled
2 teaspoons
baking powder
½ teaspoon
baking soda
¼ teaspoon
salt
¾ cup (6oz/
170g) unsalted butter, softened to room temperature
1 cup (7 oz/
200g) sugar
2 eggs, at
room temperature
2 teaspoons
pure vanilla extract, (4 teaspoons if using imitation vanilla)
1 cup (8oz/
227g) sour cream, at room temperature
1 cup (6 oz/
170g) semi-sweet (or milk or bittersweet) chocolate chips, preferably minis
plus extra
for sprinkling over the top
INSTRUCTIONS
Adjust the
oven rack to the lower middle position and preheat the oven to 400F/200C.
Line a 12 cup
muffin pan with 12 cupcake liners (or 48 mini liners, if using mini cupcake
pan).
In a medium
bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl
of a stand mixer fitted with a paddle attachment (or a handheld mixer and a
large bowl) beat the butter on medium high speed until creamy and lightened up;
1 to 2 minutes.
Add the sugar
and beat together until lightened up in both color and texture; 4 to 5 minutes.
The color should turn very pale and texture should look fluffy.
Add the eggs,
one at a time, beating well after each addition. Add in the vanilla and beat
together for one minute.
On lowest
speed, add in one-third of the flour mixture and mix until mostly combined. Add
in half of the sour cream and lightly stir until almost mixed in. Continue with
adding another one-third of the flour mixture, followed by the remaining sour
cream and ending with the last third of flour mixture. Mix until just combined.
Using a
rubber spatula, fold in the mini chocolate chips
Using an ice
cream scoop, divide the batter evenly among the prepared muffin pan, filling
the cups almost to the top; about ½ cup of batter for regular muffins and 2
tablespoons for the minis. Sprinkle the tops with some extra chocolate chips
Bake for 15
to 18 minutes (for regular muffins), or until the top are golden brown and
spring back to the touch and a toothpick inserted in center comes out clean or
with a few moist crumbs attached. Mini muffins should bake in about 9 to 12
minutes. (Always check early for doneness and add a few minutes if still not
baked through). DO NOT OVERBAKE or the muffins will dry
out.
Allow muffins
to cool in the pan for about 5 minutes, then transfer to a wire rack and allow
to cool slightly before serving. Served warm or at room temperature. Allow to
cool completely before storing. Store leftovers in an airtight container to
retain its moisture.
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