Sometimes I feel like the only recipes I post on the blog are pasta or muffins… I obviously lean toward certain foods!
As a teenager I worked in the Mall, and at one point I was buying a muffin every single day. They were always so good… way better than I ever had a home. They were more like cake than a muffin, which tasted great but wasn’t so great for the waistline!
These muffins taste just like those Mall muffins… crisp on the outside, super tender and light in the middle and full of melty chocolate chips.
What you need,
2½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ cup butter, at room temperature
1 cup granulated sugar
1 tbsp. vanilla
2 large eggs
¾ cup buttermilk
¼ cup sour cream
1 cup mini chocolate chips + more for sprinkling on the top
Preheat the oven to 475 degrees. Grease a muffin tin well with non-stick spray.
In a small bowl whisk together the flour, baking powder, baking soda and salt.
In a large bowl beat the butter and sugar together until light and fluffy, about a minute or two.
Add in the eggs one at time and beat well. Add the vanilla and stir until well incorporated.
Add the buttermilk and sour cream and gently fold in, until just combined.
Add the dry ingredients to the wet and fold just until combined, add the chocolate chips then give a couple more turns with the spatula.
Divide the batter between the muffin cups. Fill them right up to the top.
Sprinkle a few extra chocolate chips on the top of each muffin.
Bake at 475 for 5 minutes, then turn down the oven to 375 and bake another 13-15 minutes. The muffins should be golden brown, and a toothpick should come out clean.
Let the muffins cool in the pan for a couple of minutes, then transfer to a wire rack to cool completely.
These muffins are best served same day, but they do freeze well. Just wrap each muffin individually in saran wrap and place in a large zip top bag and place in the freezer.
Make the muffins, eat the muffins… You won’t be sorry, I promise.