It's on the complicated side, but it's worth the effort in the end, I think. At least I'm not a mommy blog making you read my life's story before you get to the recipe
- 3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/4 cup sour cream or plain yogurt
- 1 cup sugar
- 1 cup milk
- 1/3 cup vegetable oil
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips
- Sugar for sprinkling
Source: Sally's Baking Addiction
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 18 muffins
I promise the chocolate chips won't sink to the bottom on these. At least, they don't for me.
You can leave out the sour cream/yogurt if you don't have it. If you do use it, you might want to add another 1/4 to 1/2 cup flour to keep the batter thick (especially if you use yogurt).
You can leave out the butter (but why would you) and increase the oil to 1/2 cup.
- Preheat oven to 425°F and line or grease 18 regular-sized muffin cups (or whatever they're called).
- In a large bowl, mix together (by hand) the flour, baking powder, salt, cinnamon, and nutmeg.
- In a smaller bowl, mix together the eggs, sour cream, and sugar. Then add and mix in the milk, oil, melted butter, and vanilla.
- Add the wet ingredients to the dry and mix gently. Fold in the chocolate chips.
- Divide the batter into the muffin pan(s) and sprinkle with sugar. Bake at 425°F for 5 minutes, then reduce the heat to 350°F and bake for about another 13-14 minutes. The tops should be lightly golden and a toothpick should come out clean.