Chocolate Chip Muffins (Bakery-Style)
Description
Bakery-style meaning large, fluffy perfection. I have a regular chocolate chip muffin recipe posted from years ago, but this version from Sally is definitely next level – just don’t forget the coarse sprinkling sugar! – enjoy!
Ingredients
3 c. (375 g) flour AND 1 T. baking powder
1/2 t. baking soda AND salt
1 t. cinnamon AND 1/8 t. nutmeg
1/3 c. (71 g) butter, melted but barely warm
1/3 c. (80 g) canola oil
1 c. (200 g) sugar AND 2 eggs, room temperature
1/3 c. (80 g) full-fat sour cream, room temperature
1 c. (240 g) milk, room temperature AND 1 t. vanilla
1 1/2 c. (270 g) chocolate chips
coarse sugar for sprinkling on tops before baking
Instructions
Preheat the oven to 425, prepare all of your ingredients and generously spray a jumbo 6-cup muffin tin.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg and set aside. In a medium bowl whisk together the melted butter, oil, sugar and eggs until well combined, then add in the sour cream, milk and vanilla and whisk again. The mix should be a pale yellow color.
Use a sturdy spatula to scrape the wet mix into the dry and then fold all of the ingredients together until just combined. Do not overmix! Fold in the chocolate chips then divide the batter evenly among the prepared 6 muffin cups. Filling them right to the top should use up all of the batter. Sprinkle generously with coarse sugar and bake at 425 for 5 minutes. Do not open the oven! but after the 5 minutes, reduce the heat to 350 and bake for another 25 minutes or until an instant thermometer comes out of the middles at 200 degrees.
Leave the muffins to rest in the pan for 10 minutes before turning out on a rack to cool completely. These are large and very shareable…but you’ll want to keep them to yourself.
