Ingredients
The following ingredients have 14 Servings
- 3 cups all-purpose flour (, careful not to over measure, 375g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup oil (, canola or vegetable)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla
- 2 large eggs (, room temperature)
- 1/3 cup sour cream (, room temperature)
- 3/4 cup buttermilk (, room temperature)
- 2 tablespoons instant coffee powder
- 1 and 1/4 cups chocolate chips
Instruction
- Preheat the oven to 425F degrees. Line a muffin pan with muffin papers, or grease and flour each cavity. You'll end up with about 14-15 muffins total.
- In a large bowl whisk together the flour, baking powder, baking soda & salt. Set aside.
- In a separate large bowl beat the oil and sugars together using an electric mixer. Add in vanilla & eggs and continue beating until well combined.
- In a liquid measuring cup or small bowl, mix together the sour cream, buttermilk and instant coffee powder. If it doesn't completely dissolve, that's ok.
- With the mixer on low speed, beat in about 1/2 the flour mixture followed by 1/2 of the buttermilk mixture.
- Turn off the mixer and fold in the rest of the flour, buttermilk and chocolate chips using a large wooden spoon or rubber spatula. Be very careful not to over mix your batter. Having a few lumps is ok.
- Spoon the batter into your prepared muffin pan, filling each to the very top. You should end up with about 14 -15 muffins.
- Bake in the preheated oven at 425F degrees for 5 minutes. Then, without taking the muffins out of the oven, turn the oven down to 375F degrees and continue baking for about 12-15 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs.
- Allow the muffins to cool in their pan for about 5 minutes before taking them out of the pan and continue to cool on a wire rake
