The Best Chocolate Chip Muffins

 

I like a good muffin top. No, I don't have to call in Newman from Seinfeld to dispose of the muffin stumps, I like those too but to me, a perfect chocolate chip muffin should have a crunchy top and a perfectly baked interior that isn't dry but is just a little denser than cake. I'm not really partial to muffins that are too cake-like in texture; as a morning food it should be a little heartier than a tender cake. This recipe gets the balance just right.

The batter here will be somewhat lumpy but don't let that bother you; it is as it should be. I also like to sprinkle a teaspoon of sugar over the batter of many kinds of muffins to create a sweet glossy crust but this step is of course, optional. These will make a great start to your weekend brunch!

Makes one dozen large 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 vegetable oil

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

Mix together

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

Spoon batter into well greased muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon of sugar over the top of each muffin before baking.

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