(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!

a Rafflecopter giveaway


One year ago: Apple-Sage Brined Turkey Breast
Two years ago: Spicy Tofu Stir-fry

Chocolate Chip Muffins
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 6 tablespoons 3/4 of a stick salted butter, at room temperature
  • 1 large egg at room temperature
  • 1 teaspoon vanilla
  • 1 1/4 cups sour cream not low-fat
  • 1 cup 6 ounces semisweet chocolate chips
  • 2 tablespoons sugar mixed with 1/4 teaspoon cinnamon
  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. 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.

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