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Chocolate Chip Muffins: Moist & Fluffy

August 27, 2018


There’s nothing better than a chocolate chip anything from time to time.

A strong craving me and baby were having recently was chocolate chip muffins and I’ve also had the craving of baking so I took a stab at making some from scratch and they ACTUALLY turned out amazing.

That’s a lot for me to say because usually everything I make from complete scratch tastes like shit but these are actually so damn good.

 I did the usual Google search for the best recipe and didn’t quite find I loved all the ingredients from one recipe so I got some ideas and made my own (although I’m sure this exact recipe is out there somewhere).

I hate muffins that are dry and fall apart. These muffins hold together and are just sweet enough. Not like a cupcake but not like cornbread.... just warm, moist, and VERY chocolatey.


They’re pretty easy to make too so it’s prefect for a night in or to bake and bring somewhere! Have the girls over for a period party or a fun filled kid play date. They’re even easy enough to make while you’re busy with baby or work.

I’m hoping this Susie Homemaker streak of mine keeps up and produces more yummy recipes like this because right now me and baby P don’t mind being the taste testers.

1 1/2 cups all-purpose flour*
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup olive oil*
1 cup sugar*
1 egg*
1/2 cup sour cream*
1 teaspoon vanilla extract*
1 cup mini chocolate chips*

*Organic ingredients
(I eat and bake organic but if you don’t have organic ingredients that’s okay too)

1. Preheat oven to 375 F
2. Grease or place liners into tray, set aside
3. In a bowl mix flour, baking powder, and salt. Set aside.
4. In a larger bowl mix olive oil and sugar
5. Mix in egg and sour cream
6. Stir in vanilla extract
7. Combine dry ingredients into wet ingredients slowly
8. Fold in chocolate chip
9. Pour batter into tray
10. Bake for 18-20 minutes
11. Remove muffins from tray and allow to cool
12. Serve warm or room temp





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