Bakery Style Chocolate Chip Muffins

What you need:

• 2 3/4 cups all-purpose flour
• 2 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/3 cup unsalted butter, at room temperature
• 4 Tbsp. vegetable oil, divided
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 1/2 tsp. vanilla extract
• 3/4 cup milk
• 1/2 cup sour cream
• 1 1/4 cups mini chocolate chips

Directions:

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
2. In a stand mixer with a paddle attachment, beat together butter, 1 Tbsp. vegetable oil, and sugar until light and fluffy.
3. Add remaining 3 Tbsp. vegetable oil and mix.
4. Then add eggs, one at a time, mixing well after each. Mix vanilla.
5. Whisk together milk and sour cream.
6. To the butter mixture, fold 1/3 flour mixture until nearly combined, then fold in 1/2 milk mixture until nearly combined, then repeat, and finally, add the last 1/3 flour mixture.
7. Add chocolate chips and fold until just combined.
8. Divide batter between a paper tin-lined muffin tin (12 muffins total). They will be full.
9. Bake in a preheated 425 degree oven for 8 minutes. Reduce heat to 400 degrees and bake for about 10 to 11 more minutes or until a toothpick inserted into the center of a muffin comes out clean.
10. Remove to a wire rack and let cool slightly.

Recipe from Cooking Classy

Posted on Fantastical Sharing of Recipes