Bakery Style Chocolate Chip Muffins

Ingredients

• 2 3/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/3 cup unsalted butter, softened
• 4 Tbsp vegetable oil, divided
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 3/4 cup milk
• 1/2 cup sour cream
• 1 1/4 cups mini chocolate chips

Directions

1. Heat the oven to 425 degrees F. Add paper liners to a 12 cup muffin tin. In a mixing bowl, whisk the flour, baking powder, baking soda and salt for 20 seconds, then put the bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, 1 Tbsp vegetable oil and sugar until the mixture looks light and fluffy. Add the remaining 3 Tbsp vegetable oil and mix it in.
3. Beat in the eggs one at a time, adding the vanilla along with the second egg. Pour the milk into a 2-cup liquid measuring cup, add the sour cream, and whisk until smooth.
4. Take the mixing bowl off the stand mixer. Fold in 1/3 of the flour mixture until it is almost incorporated, then fold in 1/2 of the milk mixture until nearly blended. Do that same flour and milk addition once more.
5. Fold in the last 1/3 of the flour mixture until it is nearly mixed in, then add the chocolate chips and fold just until the batter comes together. If you want more chips visible on top, you can hold back about 2 tbsp to scatter over the muffins before they go into the oven.
6. Spoon the batter into the prepared muffin cups, filling each one so it is slightly mounded over the top.
7. Bake for 8 minutes, then lower the oven temperature to 400 degrees. Continue baking until a toothpick poked into the center comes out clean, about 10 – 11 minutes more. The muffins should have rounded tops, and the edges will probably be just barely touching.
8. Move the muffins to a wire rack and let them cool. Store them in an airtight container at room temperature.