Moist & Fluffy Chocolate Chip Muffins

Now and then I go through an intense happy homemaker streak. I’m not sure what it is that arouses my domestic prowess, but it’s in full swing!

I’ve made a homemade breakfast every morning, ironed the kid’s clothes for the week, and dinners are on the table by 5:30.

Laundry? Check!
House? Spotless!

Currently, I have homemade elderberry syrup simmering away on the stove and yall…I even pulled out my sewing machine to hem up some curtain.

I know, what the frick right? “Harpo who dis woman!?”

INGREDIENTS

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 egg
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup mini chocolate chips, plus more for sprinkling on top

INSTRUCTIONS

• Preheat oven to 375 F.
• Place cupcake liners into the cupcake tray. Set aside.
• In a bowl, sift together flour, baking powder, and salt. Set aside.
• In a large bowl, combine vegetable oil and sugar
• Mix in egg and sour cream.
• Stir in vanilla extract.
• Combine dry ingredients into the wet ingredients, alternating with the buttermilk. (Just until the flour is incorporated. Do not over stir or muffins won't be fluffy)
• Fold in chocolate chips.
• Pour batter evenly into prepared muffin tin.
• Sprinkle a few additional chocolate chips on top of batter.
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