What is it about things that are abnormal in size or quantity? I mean, if you have ever been to a Sam’s Club or BJ’s Wholesale, you know what I’m talking about. Things in bulk really get me for some reason, and I know I can’t be the only one. I could walk around a BJ’s for hours. In fact, I have walked around a BJ’s for hours. I’ll pretend to shop for 50 packs of light bulbs and discounted diamond earrings until the cows come home… or until the free samples of chicken taquitos run out. As intriguing as anything in bulk is to me, so are all things miniature. Everything from dogs to golf can be found in mini form now-a-days and you know what? I like it. I like it a lot. So guess what I picked up? A MINI muffin tin! Imagine that!
For muffins like these, I typically use the base of my mother’s recipe for Blueberry Muffins (that I can GUARUNTEE you are the best damn muffins this side of The Mississippi) and then sub the blueberries out for whatever I want. I wanted to make sure that these little nuggets didn’t become too dry in their mini form so I decided to try a new recipe with sour cream and buttermilk, both of which I think contribute to keeping these a great consistency. Beware: These things are dangerous… (another thing about mini muffins is that you don’t feel as bad eating one thousand of them). Also, be sure to sprinkle the tops with sugar before you bake them. It really makes a difference!
P.S. Reason #4,902 to keep up with Piece of Cake: that Blueberry Muffin recipe is bound to show its face on here sooner or later… and when it does, you will not be disappointed.
CHOCOLATE CHIP MINI MUFFINS
4 tablespoons unsalted butter
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
2 tablespoon buttermilk
3/4 cup chocolate chips
sugar for sprinkling
1. Beat butter and sugar together for 5 minutes or so until light and fluffy.
2. As you continue to mix, add the egg and vanilla.
3. In a separate bowl combine the flour, baking soda, and salt.
4. Add the dry mixture, sour cream, and buttermilk to the butter/sugar mixture a little at a time until fully incorporated.
5. Mix in chocolate chips.
6. Spray the mini muffin tin with cooking spray and fill the cups almost to the top.
7. Sprinkle each with sugar, and bake at 350 degrees for about 10 minutes or until a toothpick inserted into the center comes out clean.
(Makes about 2 dozen mini muffins)