Chocolate Chip Muffins
Light, airy muffins full of chocolate chips.
Ingredients
- 2 cups of all purpose flour
- 1 cup of cake flour (or 3 total cups of all purpose flour)
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of butter, softened
- 1 1/3 cups of granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 cup of buttermilk
- 1/3 cup of sour cream
- 1/4 cup of vegetable oil
- 1 cup of mini chocolate chips
- 2 tablespoons of granulated or coarse sugar (garnish)
- 1/4 cup of mini chocolate chips (garnish)
Instructions
- In a large bowl, combine 2 cups of all purpose flour, 1 cup of cake flour (or 3 total cups of all purpose flour), 1 tablespoon of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt and set aside
- In a separate bowl, whisk 1/2 cup of softened butter with 1 1/3 cups of granulated sugar
- Add 2 large eggs and 2 teaspoons of vanilla extract and whisk to combine
- Add 1 cup of buttermilk, 1/3 cup of sour cream and 1/4 cup of vegetable oil and whisk until light and airy
- Add half of the dry ingredients and whisk gently to combine
- Add the remaining dry ingredients and 1 cup of chocolate chips
- Mix gently with a silicone spatula until just combined (do not over mix)
- Cover the bowl and set aside for an hour
- Preheat your oven to 425 degrees and prepare your muffin tins by buttering the cavities or spraying with a good non-stick spray
- Fill the muffin tins until slightly rounded and sprinkle the tops with granulated or coarse sugar and a few additional mini chocolate chips
- Bake at 425 degrees for 8 minutes and then reduce the oven temperature to 350 degrees without opening the oven door
- Bake for an additional 10 minutes for standard sized muffins (adjust more baking time for larger muffins and less for smaller muffins)
- Once a toothpick comes out clean from the center of the muffin, carefully transfer the muffins onto a cooling rack
- Enjoy warm!
- Store leftovers in an airtight container at room temperature