Bakery Style Muffins

Ingredients

• 375g all-purpose flour (spoon & leveled)

• 4 teaspoons baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg (optional)

• 2 large eggs, at room temperature

• 80g sour cream or yogurt, at room temperature*

• 200g granulated sugar

• 240ml milk* 

• 80ml vegetable oil

• 80g unsalted butter, melted and slightly cooled

• 1 teaspoon pure vanilla extract

• 270g semi-sweet chocolate chips

Instructions

Step 1

Preheat oven to 218°C. Line a 12 hole muffin tin with muffin cases and set aside.

Step 2

Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl and set aside.

Whisk the eggs, sour cream, and sugar together until combined. 

Then whisk in the milk, oil, melted butter, and vanilla extract.

Gently fold the wet ingredients into the dry ingredients and mix together gently. Avoid overmixing. The batter will be thick and somewhat lumpy. Fold in the chocolate chips.

Step 3

Divide batter among the prepared muffin pan. Bake at 218℃ for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 177°C and continue to bake for 18-22 minutes until the tops are lightly golden brown and centres are set. Use a toothpick to test.

Step 4

Allow to cool for 5-10 minutes in the muffin tin before removing, I recommend eating these whilst still warm

Enjoy!