So, as I was saying, these are the fluffiest, softest muffins ever. They’re also not too sweet that they leave a cloying aftertaste. But not too un-sweet that they taste bland and “healthy.”These chocolate chip muffins are extra moist from the cup of sour cream that goes into them, so don’t expect a dry, crumbly situation here. Or ever. Don’t ever put up with a dry, crumbling muffin situation. It’s sacrilegious.However, if you don’t have mini chocolate chips on hand, you can definitely use regular ones. Just coat them in one tablespoon of the flour from the recipe. This prevents them from sinking.Some muffins and cakes actually get better the second and third day after they’re made, because the flavors intensify and the cake gets softer, more compressed, squishy, and moist.So yeah, these muffins are really, really, really good. Which is why I called them “amazing.” Because that one word is equal to three “really goods.” And titles shouldn’t be that long.Bake for 15-22 minutes varies depending on muffin liners and size, or until a toothpick inserted comes out with a few moist crumbs. Don’t over bake.
Get the full recipe here: