Homemade Bakery-Style Chocolate Chip

Soft, fluffy and loaded with chocolate chips, these homemade muffins have that bakery-style taste without leaving home.

Makes: 12 muffins
Bake: 425°F for 5 minutes, then 375°F for 13–15 minutes

Ingredients:

• 2½ cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, room temperature

• 1 cup granulated sugar

• 1 tablespoon vanilla extract

• 2 large eggs

• ¼ cup sour cream, room temperature

• ¾ cup buttermilk, room temperature

• 1½ cups mini chocolate chips, or your favourite chocolate chips

• Coarse or decorating sugar, optional, for topping

Instructions:

1. Preheat the oven to 425°F. Grease a 12-cup muffin pan or line it with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

3. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.

4. Add the eggs and vanilla and mix until well combined.

5. Fold in the sour cream and buttermilk.

6. Gently add the dry ingredients, mixing only until almost combined. Fold in the chocolate chips, being careful not to overmix.

7. Divide the batter between the muffin cups, filling each all the way to the top. If desired, sprinkle with additional chocolate chips and coarse sugar.

8. Bake at 425°F for 5 minutes. Without removing the muffins from the oven, reduce the temperature to 375°F and continue baking for 13–15 minutes.

9. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.

Notes:

• If you don't have buttermilk, add 2 teaspoons white vinegar to a measuring cup, then add milk until it reaches the ¾-cup mark. Let it sit for about 5 minutes before using.

• Store cooled muffins in an airtight container at room temperature for up to 3 days.