Bakery Style Chocolate Chip Muffins Eggless

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Bakery Style Chocolate Chip Muffins are deliciously soft, moist, and fluffy. I can even say that these are so far the best ever eggless chocolate chip muffins, which are bakery style. They are tall, stuffed with chocolate chips in each bite, buttery and very flavourful. And to say the least, these muffins are extremely easy to bake at home.

2 Cups all-purpose flour
1 Tbsp baking powder
½ Tsp baking soda
½ Tsp salt
1 Cup milk
½ Cup sour cream or plain yogurt
¼ Cup butter melted and cooled
¼ Cup oil (Sunflower, Canola or Vegetable oil)
¾ Cups granulated sugar
2 Tsp pure vanilla extract
1 Cup mini chocolate chips (Dark or Semi-sweet)

Instructions
Pre-heat the oven at 425° F. Spray 12 count muffin pan with non-stick spray. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
Fold chocolate chips into the flour mixture and give a good stir to mix well. Set aside.
In a large mixing bowl, take sugar, oil, melted butter, and sour cream or yogurt. Whisk everything well until the mixture is smooth.
To this, add vanilla extract and milk, mix well
Now add dry ingredients into the wet mixture and mix gently until everything is well incorporated. Do not over mix.
Spoon the batter into the muffin pan, filling each tin all the way to the top. Bake for 5 minutes at 425° F and then, keeping the muffins in the oven, reduce the oven temperature to 350° F. Continue baking for 15 minutes or until the toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let it cool in the pan for 5 minutes. Then transfer onto a cooling rack and let it cool completely before serving.

Recipe Notes
Milk: I have used 2% milk and I would suggest to use the same or to use whole milk. I would not suggest using fat-free milk.
Sour Cream or Plain Yogurt: I have used full-fat sour cream in this recipe. And I recommend either the same or use low fat or full-fat plain yogurt. Using yogurt in the recipe will give the same result.
Oil: I have used sunflower oil in the recipe, and I recommend using either the same or using Canola or Vegetable oil. You can also use very light olive oil (which has no flavor or smell).
Chocolate Chips: I love to use mini chocolate chips more often as it spreads more evenly and can have lots of it in each bite. And I have used dark mini chocolate chips in the recipe. But you can also use regular size chocolate chips and can also use semi-sweet chocolate chips.

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