Bakery Style Chocolate Chip Muffins
Recipe type: Muffin, Breakfast
Total time: 
Serves: 12
A perfectly domed vanilla muffin stuffed with mini chocolate chips.
  • 2¾ cups all-purpose flour
  • 2½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ⅓ cup butter, softened
  • 4 Tbsp vegetable oil
  • 1¼ cups granulated sugar
  • 2 large eggs
  • 1½ tsp vanilla extract
  • ¾ cup milk
  • ½ cup regular or low fat sour cream (not fat free)
  • 1 cup mini chocolate chips
  1. Preheat oven to 425 degrees Fahrenheit. Line 12-cup muffin tin with paper liners and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  3. With an electric mixer, beat together butter, vegetable oil and sugar until pale and fluffy. Blend in eggs one at a time, adding in vanilla with second egg. In a 2-cup liquid measuring cup measure milk, then add sour cream and whisk to blend.
  4. With mixer on low, stir in ½ of the flour mixture and ½ of the milk mixture until almost combined, then repeat process with remaining flour and milk mixture. Add in chocolate chips and fold until just combined - do not overmix or muffins will be tough and dense instead of fluffy and soft!
  5. Divide batter among prepared muffin cups. Bake in preheated oven for 8 minutes, then REDUCE oven temperature to 400 degrees and continue to bake about another 10 minutes, until toothpick inserted into center comes out clean (they should be nicely domed and edges will be just golden).
  6. Transfer muffins to a wire rack and let cool. Store in airtight container at room temperature for 3 days, or freeze for longer storage and microwave/thaw as needed.
Recipe by Hidden Ponies at