Bakery Style Chocolate Chip Muffins
These chocolate chip muffins are sprinkled with mini chocolate chips and are super soft thanks to the butter and sour cream in the dough. Prepare them for breakfast this weekend, you won't regret it!
Ingredients
- 2 large eggs
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 cup sour cream , room temperature
- 3/4 cup buttermilk , room temperature
- 2 and 1/2 cups all-purpose flour
- 1/2 cup unsalted butter , room temperature
- 1 1/2 cup mini chocolate chips , or your favorite variety
- coarse/decorating sugar for sprinkling
Instructions
First, preheat your oven to 425 degrees F and butter or line a 12-cavity muffin pan.
Then, in a medium bowl, whisk together the flour, baking soda, baking powder and salt.
Beat butter and sugar until light and fluffy - about 2 minutes. Add the eggs and vanilla and continue mixing until they are combined.
Turn off your blender, scrape the sides and stir in sour cream and buttermilk.
Gently fold in the flour mixture until it is almost combined. Then add the chocolate chips.
Fill your muffin cups to the top (about a generous 1/3 cup). Optionally sprinkle with a few extra chocolate chips and coarse sugar.
Then cook at 425 degrees F for 5 minutes. Lower the oven to 375 degrees F and continue to cook for 13 to 15 minutes.
Let the muffins cool in the pan for 5 minutes, then continue to cool on a wire rack. Happy Cooking Time.
