Ingredients:
- 2 1/2 cups of all purpose flour
- 1 cup of granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup of any flavor chocolate chips
- 2 large eggs, room temperature
- 1/4 cup of sour cream, room temp
- 2 tsp vanilla extract
- 2 tbsp pure maple syrup
- 2 tbsp vegetable oil
- 1/2 cup unsalted European style butter
- 1 cup buttermilk, room temp
- 2-3 tbsp of raw sugar (OPTIONAL)
Cooking Instructions:
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt & 1 cup of chocolate chips.
- In a separate bowl, whisk together the eggs and sour cream until completely smooth.
- Then mix the vanilla, maple syrup, and oil followed by the butter then buttermilk.
- Pour the wet ingredients to the bowl of dry ingredients then whist to combine. Stop right when batter is fully combined. Be careful to not over mix.
- Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. If in a rush you can bake right away, it just won’t be very domed at the top.
- After 1 hour preheat to 425F and line a muffin or cupcake win with paper liners.
- Using an ice cream scoop, run the scoop through the bowl of batter. Don’t mix or bother the batter too much.
- Over fill each liner a bit. There may be 1 scoop of batter left over.
- Bake at 425F for 8 minutes. Then reduce the temperature for 350F and bake for another 8-10 minutes. Don’t need to wait for temperature to reach 350F, just adjust the temperate down.
- Remove the muffins and let them cool for 10 minutes. Then transfer them to a cooling rack. Enjoy!
Recipe Courtesy of: https://butternutbakeryblog.com/best-chocolate-chip-muffins/
