Shouldn't breakfast be about wonder and joy and celebrating the new day ahead? I think so, too. Here's a recipe I came up with recently that befits the special occasion that is every morning.
These are really, really good--pleasantly chewy, not too sweet, and filling without being heavy. Make them the night before the morning you want to serve them, as they are only mildly delicious when warm. Once they reach room temperature, their subtle, rich flavor absolutely shines.
Sour Cream Chocolate Chip Muffins
1/2 cup (1 stick) unsalted butter
2 cups packed brown sugar
2 cups sour cream
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats (don't use quick oats)
1 1/2 cups (12 ounces) chocolate chips
2 teaspoons cinnamon (optional, for a scrumptious Mexican twist)
Preheat the oven to 375 degrees F.
Melt the butter and the brown sugar together in a small saucepan over low heat, stirring frequently until you have a uniform, lava-like goo. Remove from heat. Meanwhile, beat the eggs and the sour cream together in your mixer. Add the butter-sugar mixture and the vanilla. Mix well, then add the oats and mix again. Scrape down the sides of your mixer bowl.
Stir the flour, baking powder, baking soda, and salt together, then add the flour mixture gradually to the mixer bowl. Mix on low until the batter is uniform. Add the chocolate chips and the optional cinnamon, and stir until fully incorporated.
Scoop the batter into paper-lined muffin tins. Bake for 20-25 minutes, until golden brown on top. Makes 24-30 muffins.
(This recipe also works beautifully with frozen blueberries substituted for the chocolate chips, but my kids aren't sure why you would ever want to do that.)