The kids really ate these right up! Perfect for busy school mornings. These are best served warm so just pop them in the microwave for about 20 seconds if you're serving them from the fridge.
INGREDIENTS
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/3 cup unsalted butter, melted and slightly cooled
1/3 cup vegetable oil
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup sour cream or yogurt, at room temperature
1 cup milk, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups semi-sweet chocolate chips
optional: coarse sugar for sprinkling (I use turbinado sugar)
DIRECTIONS
Preheat oven to 425°F. Generously grease a muffin pan with nonstick spray or line with muffin liners. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (highly recommend!) . Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 15 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
Allow to cool for 10 minutes in pan before serving.
Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. They are best when served warm. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
