Bakery Style Chocolate Chip Muffins
Ingredients
-
2 ¾
cups
all-purpose flour
-
2 ½
tsp
baking powder
-
¼
tsp
baking soda
-
½
tsp
salt
-
⅓
cup
unsalted butter, softened
-
4
Tbsp
vegetable oil, divided
-
1 ¼
cups
granulated sugar
-
2
large
eggs
-
1 ½
tsp
vanilla extract
-
¾
cup
milk
-
½
cup
sour cream
-
1 ¼
cups
mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter, 1 Tbsp of vegetable oil, and sugar until fluffy.
- Add the remaining vegetable oil and mix in the eggs one at a time, adding the vanilla with the second egg.
- In a measuring cup, combine the milk and sour cream and whisk to blend.
- Fold the flour mixture into the butter mixture in thirds, alternating with the milk mixture, until just combined.
- Fold in the chocolate chips, reserving some for topping if desired.
- Divide the batter among the muffin cups, filling each slightly mounded.
- Bake for 8 minutes, then reduce the temperature to 400°F and bake for an additional 10-11 minutes until a toothpick comes out clean.
- Let the muffins cool on a wire rack before serving.
Nutrition Facts (estimated)
Servings
12
Calories
439
Total fat
17g
Total carbohydrates
61g
Total protein
4g
Sodium
163mg
Cholesterol
49mg
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