Soft on the Inside and Crunchy on the Outside
Tips for Bakery style:
Fill the cupcakes all the way to the top of the tin so they rise tall and create a nice muffin top.
Bake the muffins for the first 5 minutes at 400 Degrees F then reduce to 350 Degrees F for the remaining time. This initial high temperature will help with the tall rise we want to achieve.
Make your own parchment paper muffins liners since cupcake liners sometimes dig into the cupcake. These nicely peel off without stealing any of your batter.
The Recipe:
Bakery Style Chocolate Chip muffins
Ingredients:
Instructions:
- Preheat the oven to 400 F and line a 12 slot muffin tin or 6 jumbo tin with cupcake liners or make your own parchment paper muffin liners and set aside.
- In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In another medium-large bowl add the sugar, melted *cooled butter, vegetable oil, and vanilla extract and mix until shiny and smooth.
- Next, add the eggs and beat with an electric mixer on medium for 1 1/2 minutes. Add the sour cream and milk and mix for another minute.
- Using a rubber spatula or wooden spoon, fold the dry ingredients into the wet in thirds until a smooth lump free batter appears.
- fold in the chocolate chips.
- pour the batter evenly into the cupcake tins and fill to the top in order to get nice tall muffins.
- Bake for 5 minutes at 400 F then turn to 350 F for another 18-20 minutes. Stick a tooth pick in the muffins and if it comes out clean they are done!
- Let cool then enjoy.
Grapefruit Grace 
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