Chocolate Chunk Vanilla Muffins

I don't usually watch really any of the Olympics but since it's in Vancouver I'm watching as much as I can! And learning lots of interesting things about the different sports and athletes. We went and saw the cauldron/torch and next week will go check out the Olympic village. So much is going on in Vancouver right now!

I love chocolate chip muffins but never buy them or make them because I guess I want to pretend that muffins are healthy, and if there's chocolate in there it makes it a bit harder! But I wanted to bake something to bring to friends with a new baby, and who doesn't like chocolate muffins? These ones were yummy and soft. I love coarse sugar on top of muffins, mmm. My only disappointment was that they didn't taste more strongly of vanilla so next time I would add more.

If this sounds good, you might also like:
Orange Cream Cheese Muffins
Snickerdoodle Muffins
Orange Berry Muffins
Lemon Poppy Seed Muffins

Chocolate Chunk Vanilla Muffins
Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More

Makes 12 muffins

1 1/2 cups all purpose flour, spooned in and leveled (I used 197 g.)
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup (1 stick) unsalted butter, slightly firm
2 tsp pure vanilla extract
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
3.5 oz bittersweet chocolate, chopped

4 tsp coarse sugar

1. Position the rack in the lower third of the oven. Preheat the oven to 375F. Line a muffin pan with cupcake liners, or grease the pans.

2. In a large bowl, thoroughly whisk together the flour, baking powder, salt, and baking soda. Set aside.

3. Place the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla and mix on medium speed until smooth and lightened in colour, about 1 minute.

4. Add the granulated sugar and mix for 1 minute longer. Scrape down the side of the bowl. Blend in the eggs, one at a time, and mix for another minute.

5. Reduce the mixer speed to low and add the flour mixture alternately with the sour cream, dividing the dry ingredients into two parts, starting and ending with the flour. Mix just until blended after each addition. Fold in the chocolate chunks.

6. Portion the batter into the prepared pan. Sprinkle the top of each muffin with coarse sugar.

7. Bake for 23 to 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool.