How To Make Bakery Style Chocolate Chip Muffins
Mini chocolate chips fill these chocolate chip muffins, which are made moist with sour cream and butter. These are great for breakfast & even dessert.
Preheat oven to 425 degrees F. Line 12 cup muffin tin with paper liners. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, 1 tablespoon vegetable oil and sugar until pale and fluffy. Mix in remaining 3 tablespoons vegetable oil.
Blend in eggs one at a time adding in vanilla with second egg. In a 2-cup liquid measuring cup measure out milk then add sour cream and whisk to blend.
Remove mixing bowl from stand mixer and add ⅓ of the flour mixture and fold until nearly combined, then add ½ of the milk mixture and fold until nearly combined, repeat process once more with flour and milk mixture.
Add in the last ⅓ of the flour mixture and fold until nearly combined then add in chocolate chips and fold until just combined.
Divide batter among prepared muffin cups, filling each slightly mounded full.
Bake in preheated oven for 8 minutes then reduce oven temperature to 400 degrees F and continue to bake for 10 to 11 minutes more until a toothpick inserted into center comes out clean.
Transfer muffins to a wire rack and let cool. Store in an airtight container at room temperature.
- Calories: 399.58kcal
- Fat: 18.65g
- Saturated Fat: 8.43g
- Trans Fat: 0.25g
- Monounsaturated Fat: 7.42g
- Polyunsaturated Fat: 1.55g
- Carbohydrates: 55.57g
- Fiber: 1.84g
- Sugar: 31.84g
- Protein: 5.50g
- Cholesterol: 51.07mg
- Sodium: 225.16mg
- Calcium: 114.92mg
- Potassium: 144.34mg
- Iron: 2.18mg
- Vitamin A: 80.35µg
- Vitamin C: 0.09mg
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