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.
Jen of My Tiny Oven
