Chocolate Chip Muffins

I love cheap muffin mixes. Dump it in a bowl, add milk, and it's set to go.

It can't get much easier than that. And they even taste good!

So, how much more time would it take to make them from scratch?

About 5 minutes, if you have a baby in one arm.

Probably half that time without the baby.

VERDICT:

Cost: Storemade: 99 cents for 6, Homemade: 90 cents for 14

Overall:

I'm calling it a tie. I think "muffins-from-a-bag" have a slight edge over homemade's flavor. Plus, they're effortless. But I have a crazy obsession with trying to make my own. I've tried every chocolate chip muffin recipe. Every batch ends up too dry or flavorless. This recipe is the best combination of ingredients so far. The sour cream keeps them moist and adds subtle flavor. (My husband never knew they had sour cream.)

The muffins pictured are from this recipe, but they did not have the topping or mini chips. They still tasted good, but I am definitely going back to the mini chips and topping!

Chocolate Chip Muffins (14 muffins, 25 min)

2 c flour

1/4 c white sugar

1/4 c brown sugar, packed

1 TB baking powder

1/2 tsp salt

1 egg

3/4 c milk

1/3 c oil

1/4 c sour cream

1/2 c miniature chocolate chips

Topping (optional)

2 TB brown sugar

3 TB white sugar

1. Preheat oven to 400. In large bowl, combine flour, sugars, baking powder, and salt.

2. In small bowl, beat egg, milk, and oil. Stir liquids and sour cream into dry ingredients just until moistened.

3. Fold in chocolate chips. Fill lined or greased muffin tins about two-thirds full.

4. If desired, mix brown sugar and white sugar for topping. Sprinkle on top of muffins. You wil have extra topping left over.

5. Bake 16-18 min. Cool for 5 min before removing to a wire rack.

Notes:

*Sour cream can be omitted. The muffins won't be quite as moist.

*Regular chocolate chips can be used, but miniature ones make the muffins have a more consistent taste.

My inspiration: Bits and pieces from every recipe I've seen - this recipe is truly my own!