I’m not really into pastries. I could pass by a donut tray and not even be tempted. And if there is a danish laying around? I’m not interested.

But sometimes all I really want is a warm muffin smeared with a bit of butter.

We rarely have muffins in our house. Mainly because they are a ‘breakfast’ food, and we rarely eat something like this for breakfast. We are also always on the go in the mornings, and Mr. How Sweet must get in his 27 egg whites to meet his protein requirements for the morning. You know the drill.

 

So in the chance that I ever do make muffins, I make them in the afternoon, or the evening.

And then they become the dessert that Mr. How Sweet shovels into his mouth while standing over sink.

When making muffins, I love adding some raw turbinado sugar on top for that delicious crunch.

I think most of us can agree that muffin tops are the best part, right?

 

So in my usual wasteful, bratty fashion, I tend to eat the tops off most muffins, and just leave them sitting on the counter.

I mean, I don’t want to waste the muffin by throwing it away.

But I only want the top.

(Which usually results in muffin tops over my jeans, but that’s neither here nor there.)

Muffins must be warm for me.

I’ll even take it when it is piping hot.

 

I usually scorch the tastebuds off of my tongue approximately 3 times a week, due to my lack of patience.

If you start seeing unappetizing recipes popping up, just know it’s because I no longer can taste anything. And we all know how boring the recipes would get if Mr. How Sweet was the only taste-tester.

 

Sometimes I am reluctant to only eat the muffin top, and feel like I should act as an adult.

As long as I can slather that baby with a bit of butter, all is right in the world.

 

Chocolate Chip Muffins

from allrecipes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup white sugar
1/2 teaspoon salt
1 cup milk
1 egg
1/3 cup butter, melted
1 cup chocolate chips

2 tablespoons raw turbinado sugar

Preheat oven to 350 degrees. Lightly grease or line 12 muffin cups.

In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups. Top with raw turbinado sugar.

Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

 

 

Remember when I told you yesterday that Mr. How Sweet was a man’s man?

Last night was no exception.

He and his friends cut down a tree in our backyard, in the pouring rain, that was split from the massive snowstorm. There may have been a few cases of beer involved.

And some of that wretched old-school country that makes my ears bleed.

He looked like he took a roll in the mud. So I fed him pizza.

 

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64 Responses to “Chocolate Chip Muffins.”

  1. #
    51
    Lindsey — May 26, 2011 @ 9:58 am

    Just made these for breakfast. AMAZING. Love the raw sugar on top.

    Reply

  2. #
    52
    Anon — July 10, 2011 @ 10:08 am

    Does it make a difference how much I stir the batter, I also added a tbsp of honey and I added 1/2 cup of spelt flour in place of 1/2 cup of all purpose. Mine were as a result probably a little flat. They are sitting on the counter top piping hot. Also if I add the baking powder in the beginning vs. the end, does it make a difference?
    Thank you for this simple recipe.

    Reply

    • Jessica — July 10th, 2011 @ 10:29 am

      I’m thinking they were a little flat because of the spelt flour? I’m not TOO familiar with it but I know it doesn’t produce a super fluffy texture like all-purpose does. Also, the baking powder should be added with the rest of the dry ingredients.

      Reply

  3. #
    53
    Christina — July 13, 2011 @ 10:42 am

    Just made these last night. They were delicious!

    Reply

  4. #
    54
    Fey Becker — August 1, 2011 @ 3:00 pm

    I know this is an old entry – but I couldn’t help but post anyway.
    What you really need to do is go out and buy one of those specially designed pans that only make the muffin tops of muffins. That way you can eat muffin tops sans muffin bottoms and still not have to feel bad about wasting anything. =)

    Reply

  5. #
    55
    Jocelyn — October 31, 2011 @ 2:00 pm

    I just made these this morning, I’m actually eating one as I type. They’re so moist, but I think my chocolate chips were too big, so they sorta sank to the bottom, but they’re still good, nonetheless!

    Thanks for sharing the recipe!

    Reply

  6. #
    56
    Cookin' Up a Storm — October 8, 2012 @ 4:32 pm

    Look yummy! Gonna make these!

    Reply

  7. #
    57
    Cindy — October 7, 2014 @ 10:40 am

    Is it okay if i use brown sugar instead of turbinado?

    Reply

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