(Giveaway at the end of the post! Get excited! Also, Thirsty Thursdays will return in a couple weeks. I am just so busy getting ready for the husband to come home (!!) that I didn’t even have time to get to the store and then Nicole and I are both taking next week off since it’s a holiday. Nicole has cute wine glass decorations up today!)
I recently received the newest Tate’s Bake Shop cookbook, Baking for Friends and I have to say that it’s quickly become a favorite. I have already made 3 cookie recipes from the book, including these Chubby Tates that Nicole made, and they were all fantastic! So why am I not sharing one of those cookie recipes? Oh, because I made the cookies at night and they didn’t survive to see morning, of course. I have just been having one of those weeks.
Anyway, I made these muffins because muffins usually don’t call out to me in the middle of the night but guess what? These did. They are SO SOFT and I didn’t expect them to be because the batter is pretty thick. I think it’s the sour cream – it just does something magical to muffins. I don’t even like chocolate chip muffins so I picked the chocolate chips out and ate the muffin part alone. They’re that good.
The whole cookbook is awesome and I can’t wait to make even more recipes. There’s a killer Coconut Custard Pie recipe that I know my husband will love! You can use the code BAKEOFF on the Tate’s website to receive $5 off an autographed copy of the book.
Today I’m excited to be giving away one of their Cookie and Bar Towers!
I received one of their cookie packs a couple years ago and they are so fun! And not to mention tasty! You definitely want to win this, trust me. Enter below!
- Position an oven rack in the center of the oven and preheat oven to 400F. Butter twelve 3-by-1 1/2-inch muffin cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the sugar and butter with an electric mixer on high speed until combined, about 1 minute. Beat in the egg and vanilla. Scrape down the sides of the bowl. Beat in the sour cream. Using a wooden spoon, stir in the flour mixture, until just combined. Do not overmix. Fold in the chocolate chips. Using a 1/3-cup food portion scoop or a spoon, transfer equal amounts of the batter into the prepared muffin cups. Sprinkle with the cinnamon sugar.
- Bake until the muffins are golden brown and the centers spring back when touched, about 20 minutes. Let the muffins cool in the pans on a wire cooling rack for 10 minutes. Remove from the pan and let cool completely on the rack.