Bakery-Style Chocolate Chip Muffins

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Preheat oven to 425°F (218°C). Grease a jumbo 6-count muffin pan well (or line it with liners).
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In another bowl, whisk the melted butter, oil, sugar and eggs until combined. Whisk in the sour cream, milk and vanilla.
4. Pour the wet ingredients into the dry and fold gently until just combined, leaving the batter thick and avoiding overmixing. Whisk out any large lumps of flour if needed. Fold in the chocolate chips.
5. Divide the batter among the muffin cups, filling them right to the top. Sprinkle with coarse sugar.
6. Bake at 425°F for 5 minutes, then, without removing the muffins, lower the oven to 350°F (177°C) and bake 25–27 minutes more, until tops are lightly golden and centers are set. A toothpick inserted in the center should come out clean.
7. Cool in the pan for 10 minutes, then move the muffins to a rack to cool completely.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggMilkSour creamChocolate chip