Bakery Style Chocolate Chip Muffins
A bakery style chocolate chip muffin is always a great recipe to have on hand for brunch on the weekends. This one is easy, and makes 15 perfect muffins to enjoy!
Ingredients
- 3 cups all purpose flour
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 6 tbsp. unsalted butter melted and cooled
- 1/4 cup canola or vegetable oil
- 1 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup full fat sour cream or full fat plain yogurt
- 1 cup whole milk room temperature
- 1 tsp. vanilla extract
- 1 1/2 cup mini semi sweet chocolate chips or 3/4 semi-sweet & 3/4 dark chocolate
- coarse sugar for sprinkling optional
Instructions
- Preheat your oven to 450 degrees F. Line your muffin tin with liners (I love using tulip liners to really play the "bakery style" part).
- In a large bowl, add the flour, baking powder, baking soda, and salt. Whisk until combined and then set aside.
- In another large bowl, add the butter, oil, sugar and eggs. Whisk until combined and a little frothy. Whisk in the sour cream, vanilla and milk. Pour the wet ingredients into the bowl with dry ingredients and fold together with a spatula until minimal lumps remain. Try not to overmix. Add in the chocolate chips and fold together again.
- Using a cookie scoop, measuring cup or ladle, pour the batter into the liners, filling 3/4 the way. Sprinkle with extra chocolate chips. If using, sprinkle with coarse sugar for that full on bakery effect!
- Place in the oven and bake at 450 for 8 minutes, then reduce the heat to 350 and bake for another 15-20 minutes or until a toothpick is inserted in the center and it comes out clean.
- Remove from oven and allow them to rest in the pan for a few minutes and then remove and transfer to a wire rack to fully cool.
- Once cool, store in a closed cake dish, or an air tight container.