Saturday, January 23, 2010

Chocolate Chip Sour Cream Muffins

Here's a muffin that can serve as an indulgent breakfast treat or dessert. My inspiration is a memory from a trip my ex-husband and I took to Rockport, Massachusetts to celebrate our anniversary. We stayed at a little sea-side bed-and-breakfast and as we were unpacking our car, the aroma of chocolate wafted from the B&B. When we checked in, I asked the innkeeper what that incredible aroma was. She said it was sour cream chocolate chip coffee cake for the next morning's breakfast.

So often after a divorce, good memories are put away and only the more difficult moments are remembered. Not so here. I have very happy memories of our time in Rockport. It is a beautiful place. The shops were lovely, and the restaurants were great. I remember bringing back lobster lollipops for the kids. Here's my recipe for Chocolate Chip Sour Cream Muffins, a tribute to that happy time.

Preheat oven to 375 degrees F -makes 1 dozen regular-sized muffins

1/4 cup soft butter
1 cup granulated sugar
1 tsp. vanilla extract
2 eggs
1 cup sour cream
1 3/4 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/2 teaspoon salt
1 cup mini chocolate chips tossed with 1 tablespoon flour
2 tablespoons additional sugar, mixed with 1 tsp. cinnamon

Beat softened butter with sugar for five minutes (yes). Add vanilla extract. Add eggs, one at a time, beating well after each. Add sour cream. Beat well.

Mix flour with baking soda, baking powder, and salt. Add to butter mixture and beat until very well mixed together. Fold in chocolate chips.

Line muffin cups with paper liners. Fill cups 2/3 full with batter. Sprinkle tops with cinnamon sugar mixture.

Bake for 20 minutes or until centers are dry and spring back when lightly pressed.

Enjoy for breakfast, dessert, or no reason!!!

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