Gina: A muffin for the chocolate lover in all of us. They’re great for festive brunches and holiday breakfasts, or with a cup for tea for an afternoon pick-me-up. Pat’s been known to sneak them in the middle of the night, too, to eat with his ice cream (he thinks I’m not watchin’, but, girlfriend, you know we are always watchin’ . . .).
Recipe information
Yield
makes 12 muffins
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, stir together the melted butter, sugar, egg, sour cream, orange zest, and vanilla. Stir the butter mixture into the flour mixture until just combined, then fold in the mini-chocolate chips and the banana, if using. Divide the batter among the muffin cups (this batter is thick and will not run easily, like other muffin batters), and bake in the middle of the oven until the tops are golden and a cake tester inserted in the center of a muffin comes out clean, about 20 minutes.
