These Chocolate Chip Muffins are magnificent – soft, moist, and spiced with cinnamon. They’re perfect in the morning, paired with a cup of coffee, or for an after dinner snack – you can never go wrong with chocolate chips!
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 5 tablespoons butter, melted
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream or yogurt, room temperature
- 1 cup milk, room temperature
- 1 teaspoon vanilla
- 1 1/2 cups chocolate chips
- Preheat oven to 425º. Place 18 muffin papers in 2 muffin tins. In a small bowl, whisk flour, baking powder, baking soda, salt, and cinnamon – set aside.
- In a large bowl, blend butter, vegetable oil, sugar, and eggs. Whisk in the sour cream/yogurt, milk, and vanilla. Stir in the flour mixture, then the chocolate chips.
- Drop 2 heaping tablespoons of batter into each muffin cup.
- Bake for 5 minutes at 425º, turn the oven temperature down to 350º and bake for an additional 15 minutes. Test with a toothpick. Let cool on a wire rack.
