When I have a hankerin’ for something chocolate, these always do it for me.  I usually make these as the recipe calls for-12 regular sized muffins.  And it makes 12 good sized muffins, mind you.

But my daughter has been requesting muffins that are as large as “Otis Spunkmeyer” muffins – you know, the kind you buy in packs of three at the grocery and sometimes in single packages at a cafeteria?   I was appalled and slightly mifffed that she was actually BUYING pre-packaged, full of all kinds of bad stuff, Otis S. muffins in the morning before school.

Not to be outdone by Otis, I decided to try making her favorite muffins in my colossal  muffin tin.  If you don’t have one of these yet, do yourself a favor and get one.  This one in particular is a Wilton jumbo muffin pan and I must say it is very nice. It’s heavy and cleans up very well – I highly recommend…

Like I said before, this recipe is for 12 decent sized regular muffins.  I was a  bit worried about having too much batter for the 6 muffin pan but it went pretty well.  The cups ended up being about 3/4 full.

I turned the temperature down a bit, figuring that the larger muffins would burn on the outside before the inside got done at 400degrees.  I was right.  I baked them for 20 minutes at 375 and the insides were still a bit runny but the outsides were done.  I turned the oven down to 350degrees and baked them for about 3-4 more minutes and they turned out great.  Next time I will bake at 350 for 20-25 minutes and I think that will be perfect.

I took them out of the cups after just a few minutes.  They were sticking just a tad so I stuck a spoon in on each side and then popped them out.  All came out fine and were placed on a rack to cool.

Much better than anything that comes in plastic!

Chocolate Chip Muffins

makes 12 muffins in regular pan (or 6 in a jumbo muffin pan)

2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

1/3 cup sugar

1/3 cup brown sugar

1 egg, beaten

1/3 cup margarine, melted

1/2 cup milk

1/2 cup sour cream

1 1/2 cups chocolate chips, divided

1 cup pecans (optional)

Preheat oven to 400 degrees for 12 muffins or 350 degrees for jumbo muffins.  Spray muffin pan with Pam.   Put first 5 ingredients into mixing bowl and use wisk to break up brown sugar and stir (can sift if desired but if this is good enough for Martha…).  Stir in egg,  melted margarine, milk and sour cream until blended.  Fold in one cup of chocolate chips and nuts (if desired).   Fill muffin tins.  Sprinkle remaining chocolate chips over top of muffins.  Bake for 20 minutes if you’re making 12 regular sized and for 20-25 if you’re making the big boys.