Mini Muffins, but these homemade ones are so much better. The recipe is for large muffins, I baked them in a mini muffin pan and baked them for slightly less time, approximately 15 minutes or until cake tester came out clean.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Heaping 1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup sour cream
2/3 cup mini chocolate chips
Preheat the oven to 350 degrees. Spray a 12 cup muffin pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Whisk in the eggs, followed by the sour cream. Add the dry ingredients and whisk until evenly combined. Stir in 2/3 cup of the mini chocolate chips.
Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full.
Bake for 18-20 minutes, until domed and golden brown.
Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely.
*I made my mini muffins ahead and froze them. Leave on the countertop for about an hour for them to thaw.
Recipe adapted from onceuponachef.com
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