SMALL BATCH BAKERY STYLE CHOCOLATE CHIP MUFFINS

Preheat the oven to 425F. In a large mixing bowl, whisk together the sugars, oil, and egg until well combined. Then whisk in the milk, sour cream, and vanilla until smooth. Mix in the flour, baking soda, baking powder, and salt until a batter forms—be careful not to overmix. Then, fold in the chocolate chips. Transfer to a lined jumbo muffin tray. I like to use a large cookie scoop because this gives it the rounded muffin top! Sprinkle with more chocolate chips and coarse cane sugar. Then, place in the oven and bake for 5 minutes at 425F. Then, turn the temperature to 350F to bake for 25 more minutes. If you’re using a regular sized muffin pan, only bake for 15 more minutes.