Ingredients
Method
- In a large bowl, sift the flour with the baking powder, baking soda and salt.
- In another large microwave-safe bowl, add the butter with the milk, sugar and mix with a balloon whisk or fork for a few seconds until the ingredients are well integrated. Place this bowl in the microwave and heat for 40 seconds so that the butter melts a little more.
- Add to the bowl of butter, oil, sour cream, eggs, vanilla extract and beat with the balloon whisk or a fork for 1 minute until smooth and homogeneous.
- Add the butter mixture to the bowl with the flour and beat with the balloon whisk or a fork for 1 more minute until everything is perfectly integrated.
- Add the chocolate chips and beat just until incorporated. If desired, reserve a few beads of chocolate chips to decorate the muffins at the end.
- Cover the mixing bowl with plastic wrap or a kitchen towel and refrigerate for 1 hour so the muffins will have a better texture and will rise more when baked.
- When there are 15 minutes left in the hour, turn the oven on at 218° C and place baking sheets or baking paper in a 12 large muffin tin.
- Pour the mixture into each muffin tin, filling each one 3/4 full. Decorate with more chocolate chips on top of each muffin if desired.
- Bake the muffins at 218° C for 5 minutes, then lower the oven temperature to 180° C and bake for 20 minutes more until lightly browned.
- Remove the muffins from the oven and let them cool for at least 10 minutes. Decorate with powdered sugar or whatever you like.