Imported from Instagram

Two-Chip Chocolate Chip Muffins

Name: Two-Chip Chocolate Chip Muffins
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup salted butter (Melted); 2.5 cups all-purpose flour; 0.75 cup granulated sugar; 0.25 cup brown sugar; 2 tbsp neutral oil; 1 tbsp vanilla bean paste or vanilla extract (Use vanilla bean paste or vanilla extract); 0.25 cup sour cream or Greek yogurt (Room temperature; the nutrition estimate uses sour cream); 1 cup buttermilk (Room temperature); 2 tsp baking powder; 0.5 tsp baking soda; 0.5 cup semisweet chocolate chips (Additional chips may be used for topping, if desired); 0.5 cup milk chocolate chips (Additional chips may be used for topping, if desired); 1 tsp espresso powder (Dissolved in the hot water before adding); 3 tbsp hot water (Used to dissolve the espresso powder); 2 eggs (Room temperature)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Tender bakery-style muffins made with both semisweet and milk chocolate chips, espresso-enhanced batter, buttermilk, and sour cream. The muffins begin baking at high heat before finishing at a lower temperature for a tall rise.

12 servings65 minAmerican

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Ingredients

0.5 cup salted butter (Melted)
2.5 cups all-purpose flour
0.75 cup granulated sugar
0.25 cup brown sugar
2 tbsp neutral oil
1 tbsp vanilla bean paste or vanilla extract (Use vanilla bean paste or vanilla extract)
0.25 cup sour cream or Greek yogurt (Room temperature; the nutrition estimate uses sour cream)
1 cup buttermilk (Room temperature)
2 tsp baking powder
0.5 tsp baking soda
0.5 cup semisweet chocolate chips (Additional chips may be used for topping, if desired)
0.5 cup milk chocolate chips (Additional chips may be used for topping, if desired)
1 tsp espresso powder (Dissolved in the hot water before adding)
3 tbsp hot water (Used to dissolve the espresso powder)
2 eggs (Room temperature)

Steps

1
Preheat the oven to 425°F (220°C).
2
Dissolve the espresso powder in 3 tablespoons of hot water and set it aside.
3
Make the wet batter: in a bowl, combine the melted salted butter, granulated sugar, and brown sugar. Add the neutral oil and mix for 2–3 minutes.
4
Crack in the room-temperature eggs and whisk for 3–4 minutes, until the mixture is pale in color.
5
Add the vanilla bean paste or vanilla extract and mix until well combined.
6
Add the room-temperature buttermilk, sour cream or Greek yogurt, and dissolved espresso. Whisk for an additional 2–3 minutes, then set the wet mixture aside.
7
Make the dry batter: in a separate bowl, combine the all-purpose flour, baking soda, and baking powder. Mix until well combined.
8
Add the dry mixture to the wet mixture. Add the semisweet and milk chocolate chips, then mix only until just combined. Do not overmix.
9
Let the batter sit untouched at room temperature for 30 minutes.
10
Line muffin tins with parchment paper.
11
Divide the batter equally among the prepared muffin cups. Top with additional chocolate chips if desired.
12
Bake for 5 minutes at 425°F (220°C). Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 15 minutes.
13
Check the muffins with a toothpick; they are ready when the toothpick comes out clean.
14
Let the muffins cool completely before serving.

Notes

The source does not specify the exact muffin-tin size or yield; 12 muffins is estimated from the quantity of batter. Additional topping chocolate chips are optional and unquantified.