It’s just been one of those weeks. Ever have one? You know, where when something goes wrong, everything goes wrong? I’m not big into superstition, but I do tend to believe that bad things happen in threes. If I’ve had two bad things happen, I’m on pins and needles until the third comes. Then I can breathe. I’d tell you my three things, but that’d be a depressing post, so I’ll stick to something happy.
To cheer myself up, and the fact that chocolate and fruit are all I crave now, I baked up some muffins. I made them early in the morning, so my house could stay somewhat cool the rest of the day. (Thank goodness Eric put in the wall AC unit! I told myself I didn’t want to be pregnant in the summer again, but, well….that didn’t happen. Actually, I can’t complain too much; Oregon summers are fantastic. It’s been in the mid-80s all week and I love it.)
As a special treat, I gave Matthew one for breakfast. They are muffins, after all. (I told him to smile for the camera, but I guess smiling means lean your head forward. Apparently we need to work on that.)
This recipe makes anywhere between 18-24 muffins, and if you don’t eat all of them in a few days, then freezing them works well. Just place any leftovers in a freezer bag and reheat when you’re ready. They’ll keep for up to 3 months. Enjoy! xoxo
White and Dark Chocolate Chip Muffins
Makes 18-24 muffins
2 c flour
2/3 c packed brown sugar
1/3 c sugar
½ t salt
2 t baking powder
1 t baking soda
1 egg
1/2 milk (not non-fat)
½ c sour cream (not non-fat)
½ c plain Greek yogurt (not non-fat)
½ c (1 stick) unsalted butter, melted and cooled slightly
1 ½ t vanilla
1 c dark chocolate chips (or semi-sweet)
1 c white chocolate chips
Preheat oven to 375 degrees. Spray muffin tin with cooking spray or use muffin liners. Mix all the dry ingredients (minus the chips) in a bowl and whisk gently. In another bowl, add the egg, sour cream, yogurt, and vanilla to the butter. (Make sure the butter is cooled slightly, or you might cook the egg.)
Make a well in the dry ingredients and pour all of the wet into the dry. Using a whisk, gently incorporate all the wet into the dry, until there are no more streaks of flour. Fold in the chips. Spoon about 2/3 of the batter into each muffin tin.
Bake for 15-20 minutes, until edges are golden brown and a toothpick entered comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool fully. Store any leftovers in an air-tight container for up to three days.
NOTE: These can be frozen. Just place in a freezer bag for up to 3 months. When you want to eat a muffin, place in the microwave.
Recipe Source: adapted from my lovely Aunt Kathy, originally fromThe Joy of Muffins
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