Description
With a fluffy top, tender crumb, and chocolate in every bite, these Chocolate Chip Muffins are just as wonderful as any you’d get at the bakery. Enjoy warm from the oven for the best chocolatey treat!
Ingredients
- 2 ¼ cups (315g) all-purpose flour
- 2 teaspoons (8g) baking powder
- 1 teaspoon (4g) baking soda
- ½ teaspoon salt
- ¾ cup (143g) granulated sugar
- 2 large eggs
- ¼ cup (59ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 1 cup (236ml) buttermilk
- 2 teaspoons (10ml) pure vanilla extract
- 1/3 cup (64g) sour cream
- 1 cup (224g) mini chocolate chips
- Sanding sugar for garnish (optional)
Instructions
- Combine the dry ingredients in a mixing bowl. Set aside
- In a separate mixing bowl, beat the eggs until fluffy then add oil, butter, buttermilk, vanilla, and sour cream and beat until well combined.
- Slowly add the dry ingredients and beat just until the flour starts to incorporate. Fold in the chocolate chips in with a spatula and finish mixing the batter by hand. Rest the batter for 20 minutes, cover with plastic wrap.
- Preheat the oven to 375°F. Line a muffin pan with paper liners. Use a large cookie scoop to fill muffin liners ¾ full. Top with additional mini chocolate chips and sanding sugar.
- Bake for 16-18 minutes. Test the muffins for doneness by inserting a toothpick into the center of the muffins. In the toothpick is clean, the muffins are done. Allow the muffins to cool prior to serving.
