Monday, May 20, 2013

Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

I'm baa-aaack!

I'm really hoping that I have some readers left after abandoning this blog for six weeks with no explanation.

Multiple areas of my life have suddenly become quite busy (in a very good way!), leaving me little time to cook anything more exciting than a Lean Cuisine or my new go-to speedy dinner.  I've been going out to dinner a ton, so I'm still eating some good food...it's just not being made by me. In related news, if you live in the D.C. area, get your ass to Graffiato for dinner and thank me later.

I squeezed in an hour of baking last Sunday to whip up these muffins, and I'm soooo glad that I did. Early in April, I bought a couple Texas-sized muffin pans from a store in New Jersey. I wanted to make those huge muffins you buy at a bakery or coffee shop. I kind of can't believe how well these turned out. Like a good bakery muffin, the domed tops have a slight crunch to them, while the inside is moist, tender, and chocolate-studded.

These are best served hot from the oven the day you make them, but I froze the leftovers and they're still pretty good if you thaw them in the microwave for about 60 seconds. 
Bakery Style Chocolate Chip Muffins



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