Yields:
24 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
23 Mins
Total Time:
38 Mins
This is an amazing muffin recipe that can be used to make hundreds of variations. This recipe creates a soft and moist muffin where the chunks and chips are just as mouthwatering as the muffins themselves.
Ingredients
Adjust Servings
Instructions
- Pre-heat oven at 425F. Spray a 24 count muffin (or two 12) pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl prepare the dry ingredients by: whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- In a large bowl or mixer prepare the wet ingredients by: Use a hand held or mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
- Slowly mix in the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425F then, keeping the muffins in the oven, reduce the oven temperature to 350F, bake for an additional 17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh stored in the fridge for 1 week, or at room temp for a few days.