Bakery-Style Chocolate Chip Muffins
These moist and delicious chocolate chip muffins are made Bakery-Style and topped with crystallized sugar.
Servings: 12 Muffins
Calories: 447kcal
Ingredients
- ¼ cup butter melted
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup sour cream room temperature
- 2 eggs room temperature
- 4 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup brown sugar
- 3 cups all-purpose flour plain flour
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips
- crystallized sugar for topping, optional
Instructions
- Preheat oven to 425°F
- Line a muffin tin with 12 liners or grease the tin well.
- In a large bowl, mix together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, Beat together the granulated sugar, brown sugar, and the melted butter.
- Add in the oil, vanilla extract, and the sour cream.
- Beat the room temperature eggs one at a time, do not overbeat.
- Slowly add in the flour mixture alternating with the buttermilk. Careful not to overbeat.
- Fold in the semi-sweet chocolate chips.
- Pour the batter into the muffin tins all the way to the top.
- Bake in the oven preheated at 425° for 5 minutes.
- Reduce the oven temperature to 350° and bake for another 23-25 minutes.
- Allow the muffins to cool.
Notes
Dropping the temperature into the oven from 425° to 350° allows the muffin tops to rise to a "Bakery-Style" height.
Nutrition
Serving: 1muffin | Calories: 447kcal | Carbohydrates: 56g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 307mg | Potassium: 233mg | Fiber: 3g | Sugar: 28g | Vitamin A: 234IU | Vitamin C: 0.1mg | Calcium: 141mg | Iron: 3mg
