Description
The perfect chocolate chip muffins! Moist and buttery, full of chocolate chips (mini and regular!) and plump and round the way a muffin should be with crisp golden-brown tops!
Ingredients
Scale
- 2–1/2 cups (300 grams) all-purpose flour
- 1 tablespoon (13 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- Pinch of salt
- 1–1/2 cups (275 grams) chocolate chips (I used a mix of mini and regular), plus extra for sprinkling on top
- 5 tablespoons (71 grams) butter, melted
- 5 tablespoons vegetable oil
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 cup whole milk or buttermilk
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 425°. Line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt and chocolate chips, stirring to combine.
- In a small mixing bowl, whisk together the butter, oil, and sugar until combined (this will help cool the mixture enough to add the eggs). Add the eggs and whisk to combine. Add the milk, sour cream, and vanilla extract, again whisking to combine. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined.
- Scoop the batter into the prepared pan, filling the cups to the top of the muffin liners. You can use a 2-2/3-ounce (#12) disher for the perfect amount. Transfer to the oven and immediately reduce the temperature to 350°; bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. DO NOT OVERBAKE! Serve warm (BEST) or cool completely.
Notes
Inspiration: Bakery-Style Chocolate Chip Muffins on littlesweetbaker.com
- Category: Muffins & Scones