– 2 ¼ cup All-purpose flour – ¾ tablespoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 1 cup White granulated sugar plus a little extra to sprinkle on top of muffin – 1 cup Mini chocolate chips Plus more to top the muffin – ½ cup Unsalted butter melted and cooled – 2 Large eggs room temperature – ¼ cup Sour cream room temperature – 2 teaspoon Pure vanilla extract – 1 cup Buttermilk room temperature
Take the butter out of the microwave and let it cool for 10 minutes.Warm the oven up to 425°F. Set up a muffin tin with 12 cups. Spread out six muffin covers over all 12 holes.
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This will make the muffins rise a lot more.Sift the flour into a big bowl. Chocolate chips, baking powder, salt, and sugar should all be added. Put away.
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Butter that has been melted, eggs, sour cream, vanilla extract, and buttermilk should be mixed together in a separate dish for whisking.
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Pour the wet ingredients into the flour. With a rubber spatula, fold the batter. Be cautious not to overmix. The muffin batter will be soft.
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Use a big cookie or ice cream scoop. Fill 6 muffin cups with batter. Each liner holds 3 oz of muffin batter. Sprinkle sugar and small chocolate chips on top. Cover the muffin mixture with plastic wrap while the first batch bakes.
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Baking at 425°F for 10 minutes. Reduce heat to 375°F and bake for 4-6 minutes. Bake until toothpick comes out clean.Let muffins remain in heated pan for 10 minutes. On a cooling rack, cool.
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