Chocolate Chip Muffins
Serves 2
5 mins prep
20 mins cook
60 mins Resting Time
85 mins total
Light, airy muffins full of chocolate chips.
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
