Chocolate Chip Muffins

This morning I woke up hungry, and the usual bowl of cereal was just not doing it for me today. So, I decided to make these muffins. They are quick to put together and bake, so within 30 minutes, you can have hot chocolate chip muffins. Now, Abby (my daughter) does not like sweet stuff at all for breakfast...pancakes, pop tarts, Krispy Kreme doughnuts...notta....so, no surprise that she didn't like these. My boys on the other hand, LOVED them. I think that they both eat 3 a piece.

These will definitely be made again in my house. This recipe also will make 2 dozen.

Chocolate Chip Muffins:
3 1/2 all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 Cups granulated sugar
10 Tbsp unsalted butter, melted and cooled slightly
1 Cup milk
1 Cup sour cream
2 large eggs
1 large egg yolk
1 tsp vanilla
1 1/2 Cups chocolate chips, I used semi-sweet
3/4 Cup coarsely chopped, toasted pecans or walnuts (optional)

Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 12 cup muffin tin.

In a large bowl, soft together the flour, baking powder, baking soda, and salt; mix well. In a medium bowl, whisk the sugar, butter, milk, sour cream, eggs, egg yolk, and vanilla, until well combined. Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened; the batter will be lumpy, and there should still be quite a few streaks of dry flour. Fold in the chocolate chips, and the nuts, if using, just until combined. don't over mix; the batter will still be lumpy.

Fill muffin cups about 3/4 of the way up to the top and bake for 20-25 minutes.