Who doesn’t like chocolate chip pancakes? Who doesn’t like muffins? Why not combine the two?
This recipe takes the idea of chocolate chip pancakes and rolls it into a muffin for better portability. It’s quick to put together and bake, and you have a fantastic little muffin that makes the chocolate lover in you rejoice.
What could be better than that?
What You’ll Need:
2 cups of unbleached all purpose flour
1 cup of organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
2 teaspoons of vanilla
2 tablespoons of safflower oil
1/2 cup of light sour cream (Note: Any variety of sour cream will do, I just prefer the light variety.)
1/2 cup of milk
1 – package of semi-sweet chocolate chips
Preheat oven to 375 F.
In a large bowl stir together flour, sugar, sea salt and baking powder to mix thoroughly.
Add eggs, vanilla, safflower oil, sour cream and milk to the dry mixture and stir until batter forms.
Add chocolate chips and stir until incorporated.
Fill muffin pans that have been lined with cupcake liners 3/4 of the way full and bake in a preheated oven for 12-15 minutes until golden brown.
Cool at least 5 minutes before serving.
Store in an air tight container for up to a week, or freeze muffins for up to a year.
Notes: You can use other kinds of chocolate chips if you like. You could also add in a cup of chopped nuts.