Chocolate Chip Cookie Muffins – Three Versions

It’s been a crazy few weeks here in the Love From The Oven house. I feel like I hardly have a moment to sit down, much less share my favorite recipes. We have two more chaotic weeks around here and then hopefully (knock on wood) things will calm down.

After whipping up some of my favorite muffins this afternoon, Chocolate Chip Cookie Muffins to be exact, I just had to grab a few minutes to share the recipe. As with many of my recipes, I have a few versions going from all out decadent to “I won’t feel too guilty for eating these”. The original recipe comes from my friend Meggan, who is an amazing baker (and my holiday sugar cookie supplier whenever I can talk her into it).

These basically taste like chocolate chip cookies that were turned into muffins. They were originally called Chocolate Chip Sour Cream Muffins, but my daughter refers to them as cookie muffins, and I kind of have to agree.

The original version of the recipe (thanks to my pal Meggan), which is insanely decadent & delicious, is as follows…

Chocolate Chip Cookie Muffins – Version One

Dry Ingredients
2 c flour
½ c sugar
1 tsp baking powder
½ tsp baking soda
½ tsp. salt
½ c chocolate chips

Wet Ingredients
¾ c sour cream
½ c margarine or butter – melted
¼ c milk
1 T Vanilla
1 egg

Heat oven to 375. Combine all wet ingredients EXCEPT BUTTER in one bowl and dry ingredients in another. Combine wet & dry ingredients until just mixed, then add butter and mix until combined. Do not over mix. Bake 18-20 min. Makes approx 12 muffins.

While this version is no doubt the best of the best, it’s not exactly light. So a few years ago I modified it a bit and came up with this Muffin Make Over version, which is Version Two and was one of the very first recipes I shared here on Love From The Oven.

Because I can never leave well enough alone, a few weeks ago I modified the recipe even more, managing to squeeze a bit more nutrition into these muffins. You could absolutely swap out the chocolate chips and use blueberries, but truth be told I really prefer chocolate chips to, well, anything else. But blueberries would certainly move the nutrition value up.

Chocolate Chip Cookie Muffins – Version Three

Pre-heat oven to 375 degrees

Dry Ingredients:

• 1 cups white whole wheat flour
• 1 cup oat bran
• 1/2 cup of sugar
• 1/2 cup of flax seed meal  (Bob’s Red Mill is my favorite)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chocolate chips  (or blueberries)

Wet Ingredients

• 1 & 1/4 cup Greek Yogurt (I use vanilla)
• 1/4 cup melted butter  (I’ve yet to substitute this with something – coconut oil might be great)
• 1 tbsp vanilla
• 1 egg and 1 egg white
• 1/3 cup milk  (buttermilk might work well here instead)

Heat oven to 375. Combine all wet ingredients EXCEPT BUTTER in one bowl and dry ingredients in another. Combine wet & dry ingredients until just mixed, then add butter and mix until combined. Do not over mix. Bake 18-20 min. Makes approx 12 muffins.

I LOVE these muffins.   I’ll be honest, this version is not as moist as the original, but you’ve cut the butter in half, swapped out the sour cream and replaced with with Greek yogurt (which I love for it’s protein) and you’ve traded white flour for white whole wheat AND oat bran. These freeze extremely well, and they even travel well – I brought some on my recent trip to Nebraska for my daughter to have for breakfasts. They also make a great afternoon snack. I like them cold but they are great warm as well.

If you are a big muffin fan, make sure to check out my Low Fat Pumpkin Muffins…

And my Banana Chocolate Chip Muffins…

If you have a favorite muffin recipe, please share it! I hope everyone has a great week – I’ll check in a few days!