Bakery Style Chocolate Chip Muffins

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cup Chocolate chips, mini
  • 1 Decorating sugar, coarse
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Buttermilk
  • 1/4 cup Sour cream

Found on justsotasty.com

Description

Directions

• Preheat your oven to 425F degrees and butter or line a 12 cavity muffin tin.
• In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside
• Using a handheld or stand mixer cream the butter and sugar together on medium until light and fluffy - about 2 minutes. Add in the eggs and vanilla and continue mixing until combined. Turn off your mixer, scrape down the sides & fold in the sour cream and buttermilk.
• Using a rubber spatula, carefully fold in the flour mixture until almost combined. Then continue to fold in the chocolate chips.
• Fill your muffin tins to the very top (about a generous 1/3 cup). Optionally sprinkle with a few extra chocolate chips and coarse sugar. Then bake at 425F degrees for 5 minutes. Turn down the oven to 375F degrees and continue baking for 13-15 minutes.
• Allow muffins to cool in the pan for 5 minutes, then continue cooling on a wire rack.