This is #13 from Susanna Tee’s cookbook, “1 Mix, 100 Muffins”. I just ate two and they were delicious!
2 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
heaping 1/2 cup firmly packed light brown sugar
heaping 1/4 cup semisweet chocolate chips
heaping 1/4 cup milk chocolate chips
heaping 1/4 cup white chocolate chips
1 cup sour cream
6 tablespoons sunflower oil or melted, cooled butter (I used butter)
1 teaspoon vanilla extract
1 Preheat oven to 400 (or 375 if your muffin pans are dark like mine). Grease a 12 cup muffin pan or line with 12 muffin paper liners. Sift together flour, baking powder and salt in a large bowl. Stir in brown sugar and chocolate chips.
2 Lightly beat eggs in another large bowl, then beat in sour cream, oil or butter and vanilla. Make a well in the center for the dry ingredients and pour in liquid beaten ingredients. Stir gently until just combined; do not overmix.
3 Scoop batter into prepared pan. Bake for about 20 minutes, until well risen, golden brown and firm to the touch.
4 Let muffins cool in pan 5 minutes before removing to cool completely.
The recipe said that it made 12 muffins but I ended up with 18.