Moist chocolate chip muffins

Method
Prep:12min  ›  Cook:30min  ›  Ready in:42min 

1. Line a muffin tin with paper cases. Preheat the oven to 180 C / Gas 4.
2. Mix flour, salt, baking powder and cinnamon together in a bowl. Put chocolate chips in another bowl and add a bit of the dry ingredients. (This prevents the choc chips from sinking to the bottom of the muffins when baking). Put it to one side.
3. Mix together the melted butter, milk, eggs and soured cream. Then mix in the vanilla extract and sugar until combined.
4. Add in your dry ingredients and mix until just combined. Do not overmix just mix until it is all combined.
5. Mix your chocolate chips with the dry ingredients and again mix until it is just combined. If using cocoa you may want to add 3 to 5 tablespoons more milk as that will thicken it up a bit more. The mixture should have a dropping consistency.
6. Using a large ice cream scoop or tablespoon scoop the mixture into the muffin cases. Bake to the oven until a toothpick or a thin knife inserted in the centre stays clean, and the muffins are golden brown on top and cracked. When finished baking the choc chips on top will start to slightly bubble between the cracks.
7. Take them out of the oven and put them on a plate to cool down for 1 hour. Top with any cream or frosting of your liking.

Tip

When cooling the melted butter down to room temperature, a quick way to cool it without effecting it is by putting some cold water in your sink and place the bowl into it.