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Chocolate Chip Muffins

from Tate's Bake Shop: Baking for Friends

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 6 tablespoons ¾ of a stick salted butter, at room temperature
  • 1 large egg at room temperature
  • 1 teaspoon vanilla
  • 1 ¼ cups sour cream not low-fat
  • 1 cup 6 ounces semisweet chocolate chips
  • 2 tablespoons sugar mixed with ¼ teaspoon cinnamon

Instructions

  1. Position an oven rack in the center of the oven and preheat oven to 400F. Butter twelve 3-by-1 ½-inch muffin cups.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the sugar and butter with an electric mixer on high speed until combined, about 1 minute. Beat in the egg and vanilla. Scrape down the sides of the bowl. Beat in the sour cream. Using a wooden spoon, stir in the flour mixture, until just combined. Do not overmix. Fold in the chocolate chips. Using a ⅓-cup food portion scoop or a spoon, transfer equal amounts of the batter into the prepared muffin cups. Sprinkle with the cinnamon sugar.
  4. Bake until the muffins are golden brown and the centers spring back when touched, about 20 minutes. Let the muffins cool in the pans on a wire cooling rack for 10 minutes. Remove from the pan and let cool completely on the rack.