Small Batch Chocolate Chip Muffins Food

SMALL BATCH CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 425°F / 218°C and line a muffin pan with 6 paper liners. Set aside.
• In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
• In a separate bowl whisk together the buttermilk, sour cream, oil, egg and vanilla extract until combined.
• Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just combined (DO NOT OVER-MIX YOUR BATTER!). Your batter should not be all the way smooth, and it's ok if there are still some small chunks in it.
• Gently mix the flour-tossed bits of chocolate into the batter until they're evenly distributed.
• Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
• If desired, add a sprinkle of coarse sugar and a few extra pieces of chocolate on the top of each muffin.
• Bake the muffins for 6 minutes at 425°F/ 218°C to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F / 175°C. Continue to bake for an additional 22-25 minutes.
• Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

CHOCOLATE CHIP CARROT CAKE MUFFINS (SMALL BATCH)

Steps:

• 1. Preheat oven to 350 degrees. Line 3 cups of jumbo muffin pan (3/4 cup capacity) with paper liners or lightly butter the bottoms of the cups and then rub a little bit of butter around the rim of each cup to help the muffins form a nice rounded top. Set aside. (or 4 to 5 regular size muffin cups)
• 2. Place flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl and blend to mix the ingredients thoroughly. Sprinkle the chocolate chips over the mixture and blend. Transfer this mixture to a bowl and make a well in the center of the mixture.
• 3. Place the oil, egg and vanilla in a bow and blend. Mix in the carrots, pineapple, walnuts and raisins. Pour this mixture into the center of the flour mixture and stir just until the dry ingredients are moistened. Don't over mix, please!
• 4. Spoon the batter into the prepared muffin cups, dividing it evenly. Fill the empty muffin cups with water halfway, which prevents scorching. Bake the muffins approximately 25 minutes or until toothpick inserted in center comes out clean.
• 5. Cool 5 minutes, carefully remove muffins and water from tin. Cool muffins completely. Drizzle tops with cream cheese glaze, if desired, but they are great without the glaze!
• 6. For cream cheese glaze, just mix cream cheese, confectioner's sugar and pineapple juice to desired consistency, smooth and creamy.