Perfect Chocolate Chip Muffins

Happy Friday!
It's rainy out this morning and we were blessed with a bit of a late start. Hubby's PT test was postponed due to weather which meant sleeping in... till 7! He took #1 to preschool and then came back for breakfast. Mornings like these call for something a bit special to start the day ( we're a bit burnt out on pancakes due to over exposure.... ). Muffins!
Hubby is kind of hard to WOW when it comes to muffins. He always eats them but I've rarely seen him IN LOVE with a muffin, with the exception of these Pumpkin Cream Cheese Muffins over at Annie's Eats. Well, it just may be time for a new favorite in C&CS House!!

 I was curious about this recipe because it was different, using some ingredients and techniques that I hadn't seen yet in a muffin. I used my giant muffin tin and filled each to the top as directed. I sceptically (the recipe called for 2 Tbs of apple cider vinegar!) slid them into the oven and waited very impatiently for magic to happen. And it did! 

Totally Scrumptious Chocolate Chip Muffins

       adapted from Rock Recipes

Makes 12 large or 6 giant size muffins

*Sift together and set aside:
2 1/2 cups flour
3 tsp baking powder

*In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.
2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

*Mix together in a measuring cup with a spout:
1/4 cup melted butter
1/4 cup canola oil

*Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

In a separate bowl:
1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

*Add slowly to the mixing bowl continuing to mix but at a reduced speed.

*Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. 

*When the dry ingredients are almost incorporated, gently fold in

1 1/2 cups semi-sweet chocolate chips (I used minis and lightly coated them with flour to keep them from sinking to the bottom)

*Spoon batter into well greased muffin tins, filling them to the top. I topped each muffin with some coarse decorating sugar and extra chocolate chips, which gives almost a bakery feel. 

*Bake in a preheated 400 degree F oven for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

 Optional Cream Cheese Filling
8 oz. cream cheese
1 C. powdered sugar
* blend together and spoon in to half filled muffin tin. Cover with remaining batter and bake as usual.

With love, from my kitchen to yours, on this cozy rainy morning....