Ingredients
The following ingredients have 12 Servings
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup vegetable oil
- 1 cup white sugar
- 2 eggs at room temperature
- 1/3 cup sour cream at room temperature
- 1 cup of milk at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 tablespoons of instant coffee
- 1 1/2 cups chocolate chips or chocolate chunks (plus extra for sprinkling on top of the muffins before baking)
Instruction
- Preheat your oven to 425.
- Spray a 12 cup muffin tin with non-stick spray or line with muffin cups.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together the oil, sugar, eggs, sour cream, milk, vanilla and instant coffee.
- Pour the wet ingredients into the flour mixture and stir until just combined (about 20-25 stirs will be all you need)
- Gently stir in the chocolate chips.
- Divide the batter between muffin cups, filling each cup to the very top. Sprinkle a few chocolate chips on top of each muffin.
- Bake at 425 for 5 minutes, then turn the heat down to 350 and continue baking for another 15-20 minutes. Check after 15 minutes by inserting a toothpick into the center of a muffin. If it comes out clean you're done. If there is still batter clinging to the toothpick, put them back in the oven for another 5 minutes.
- Cool in the pan for 5-10 minutes, then finish cooling on a wire rack.
