Morning, Sleepy! The Best Chocolate Chip Muffin Recipe Ever!

/ Monday, October 8, 2012

Oh hi, Mr. Monday! Fancy seeing you here—wish I could say I've missed you ;) 

I hope all of your mornings are off to a lovely start. Any stories from this weekend? We spent ours bumming around Brooklyn with friends, drinking bizarre sour beers and eating biscuit sandwiches. It sure was dreamy, which is why today's so bittersweet. But here's something to smile and squeal about: the perfect chocolate chip muffin! I used to treat myself to these all of the time when I lived alone (one of us enjoys sweet breakfasts more than the other...ahem!) and lately I've been missing 'em. They're super tender and studded with chocolate chips, so I highly recommend eating them while they're still warm and the chips are all melty. A little extra sugar on top gives eat bite a satisfying crunch. Mmm! What can I say, some things are worth waking up for...

MAKES: 12 muffins

4 tablespoons unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
¾ cup heavy cream
¼ cup milk
1 teaspoon vanilla extract
¾ cup sugar
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt  
¾ cup semisweet chocolate chips, plus more (or mini chocolate chips) for sprinkling
Coarse sanding sugar, for sprinkling 

1. Preheat the oven to 400˚. Line a 12-cup muffin pan with paper liners. 
2. Whisk the butter, egg, heavy cream, milk and vanilla in a large measuring cup. In a bowl, whisk together the sugar, flour, baking powder and salt. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined (it's okay if the batter is lumpy). Fold in the chocolate chips.
3. Divide the batter among the prepared cups. Sprinkle with chocolate chips and sanding sugar and bake until golden, about 25 minutes.

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