Sour Cream Chocolate Chip Muffins
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
These muffins are buttery and moist like they came straight from a bakery! Topped with turbinado sugar for the perfect crunchy texture.
Ingredients
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ⅓ cup melted browned butter
  • ⅓ cup oil
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • ⅓ cup sour cream, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 1½ cups chocolate chips
  • Turbinado sugar
Instructions
  1. Preheat oven to 425 degrees Fahrenheit. Place 12 high muffin liners, like these tulip liners, into a muffin tin. For smaller muffins, you can use regular muffin liners or spray a muffin tin with nonstick cooking spray to make 14-15 muffins.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk together melted butter, oil, sugar, and eggs. Add in the sour cream, milk, and almond and vanilla extracts and mix well again.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the chocolate chips and distribute the batter in the muffin tin. Top each muffin with turbinado sugar.
  6. Bake for 5 minutes at 425, then lower the temperature to 350 and bake for an additional 20 minutes until a toothpick inserted into the center comes out clean.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sour-cream-chocolate-chip-muffins/