chocolate chip muffins

David Turner’s selected chocolate chip muffins pair a lightly sweet batter with pockets of semisweet chocolate. Milk and sour cream give this version its flavour balance, while butter and vegetable oil are used together in the batter.

Selected all-purpose flour is whisked with baking powder, baking soda, salt and a pinch of ground cinnamon. In a separate bowl, granulated sugar, melted and cooled unsalted butter, and vegetable oil are whisked together.

Whole eggs and vanilla join the butter mixture, followed by the selected whole milk and sour cream. The dry ingredients are mixed in just until combined, and chocolate chips are folded through until evenly distributed.

The batter nearly fills the wells of a greased standard muffin pan. Each muffin receives a sprinkle of coarse sparkling sugar before baking develops a light golden top.

The muffins cool briefly in the pan before moving to a rack. Turner offers them slightly warm or at room temperature, keeping the lightly sugared top and chocolate pieces part of the same breakfast-or-dessert bake.