I'm not a procrastinator. I'm about as Type A as they come and I get entirely too much satisfaction from crossing things off my to-do list. And yet, there is one area where I find myself procrastinating time and time again: packing. You see, every time I'm faced with an empty suitcase, I panic. This stems from my innate need to overpack on every trip I go on. I'm notorious for throwing things into my bulging at the seams suitcase just in case. Better throw that raincoat in, just in case. Weekend getaway? 10 pairs of socks, just in case. An extra t-shirt, or five, just in case. It's kind of a problem...and it stresses me out, hence the procrastination.
So what does my packing procrastination have to do with chocolate chip sour cream muffins? Last week I was needing to pack for a trip to San Diego. However, I was having the hardest time filling my (tiny) (carry-on) suitcase. Instead, I chose to bake. I whipped up this batch of muffins and ran them to my neighbor, Jason, who was driving me to the airport the next morning. Unfortunately, this took less than an hour and before I knew it, I was back to staring at my dresser.
These muffins are probably closer to an unfrosted cupcake than a muffin, but let's call them muffins so you can eat them for breakfast! These were moist, fluffy, and perfect warm from the oven. This is a relatively simple recipe, but sometimes simple is best!
...and in case you were wondering, I DID finally finish packing....
Chocolate Chip Sour Cream Muffins
adapted from blisstree.com
*makes 9 regular-sized cupcakes
-1 cup flour
-1 tsp baking powder
-1/4 tsp baking soda
-pinch of salt
-1 stick butter
-3/8 cup sugar
-1 tsp vanilla
-1/2 cup sour cream
-3/4 cup chocolate chips
1. Preheat oven to 400 degrees. Line 9 muffin cups.
2. In a large mixing bowl, cream butter and sugar. Beat in egg, followed by vanilla.
3. In a separate bowl, mix flour, baking soda, and salt. Alternately add flour mixture and sour cream to the butter, beginning and ending with flour.
4. Stir in chocolate chips. Spoon batter into muffin cups. Bake for 18-20 minutes, until an inserted toothpick comes out clean.