Ingredients
Scale
* – Please see notes below for Vegan substitution
Dry Ingredients
- 3 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1&1/3 cup semi sweet chocolate chips *
Wet Ingredients
- 1/3 cup melted butter *
- 1 cup sugar
- 1/3 cup neutral oil
- 1/3 cup sour cream *
- 1/4 cup yogurt *
- 1 cup milk *
- 2 tsp vanilla extract
Instructions
- Preheat oven to 400F and line your muffin tin.
- Into a bowl add all the dry ingredients except the chocolate chips. Whisk all the dry ingredients together.
- Into a large bowl add the melted butter, sugar and oil. Using a hand held mixer or whisk, whisk the mixture until it turns into a pale yellow color.
- Next add the sour cream, yogurt, milk and vanilla extract. Whisk everything until you a smooth consistency with no lumps.
- Slowly add 1 cup of the dry mixture into the wet and mix everything in. Once all the dry ingredients are well incorporated and combined with the wet notice the batter will be a little bit on the thicker side, but that’s completely normal. Next fold in the chocolate chips.
- Evenly distribute the batter in the muffin liners and place in the oven bake.
- Bake at 400F for 5 minutes and then lower the temperature to 350F and continue to bake for 15-20 mins, until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
Notes
- Store leftover muffins at room temperature for 5 days or in the refrigerator for 1 week.
- Freeze baked muffins up to 3 months. Make sure to thaw at room tempt for 30 mins and microwave for 30 seconds.
- I used Kite Hill vegan sour cream and cream cheese for this recipe.
- For the Vegan chocolate chips I used Pascha chocolate chips.
- You can replace the milk with unsweetened almond milk or soy milk. Please do not use oat milk it will make the batter super thick, which will result into some very DRY muffins.
- I used Miyoko’s vegan butter but I have also used coconut oil in the past and muffins came out great!
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
Keywords: Breakfast, Muffins, Vegan Muffins, Eggless, Eggless dessert, chocolate chip muffins