Chocolate chip muffins 2

Source: Moist and delicious muffins by Eliza (taken from Fine Cooking magazine, February/March 2006) with slight modification

Makes 1 dozen muffins

Step 1: Start the batter
Position a rack in the center of the oven and heat the oven to 180°C. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tins (cup should be 2 3/4 inches across and about 1 inch deep) and line with paper or foil baking cups

1 pound (3 1/2 cups) unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cup granulated sugar
5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup creme fraiche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.

Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.

2. Add chocolate 50g of chopped dark chocolate. Pour 100g of chocolate chips on top of the muffin before you put into the oven.

3. Put into the oven for about 30 minutes