Over-sized and wildly delicious chocolate chip cake muffins. So good only grandma could have made them!




  • 2 and 1/2 cups of War Eagle Mill Organic All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon vanilla
  • 2 large eggs
  • 1/4 cup sour cream, room temperature OR substitute with plain or vanilla yogurt of your choice
  • 3/4 cup buttermilk, room temperature OR substitute with 2 teaspoons of white vinegar and 3/4 cup of milk of your choice
  • 1 1/2 cup mini chocolate chips, OR your favorite chips


Hands-On Time: 10 minutes

Baking Time: 18 Minutes

Total Time: 28 Minutes

Yield: 12 Perfectly DELICIOUS Muffins


  1. Preheat oven to 425F degrees and line a 12 cup muffin tin.
  2. In a medium-large mixing bowl whisk together the flour, baking soda, baking powder, and salt. 
  3. Add in butter and sugar. Mix until combined.
  4. Add in eggs and vanilla extract. Mix until combined.
  5. Use a rubber spatula to remove batter from the sides & add in sour cream (or yogurt), and buttermilk (or vinegar & coconut milk).
  6. Carefully fold in the flour mixture until combined.
  7. Stir in your favorite variety of chocolate chips.
  8. To achieve big and gorgeous muffins, be sure to fill your muffin cups to the tippy top.
  9. Bake your muffins at 425F degrees for approximately 18 minutes or until the middle no longer sticks to a toothpick.
  10. Allow muffins to cool for several minutes before transferring to a plate or cooling rack.
  11. Pour yourself a glass of milk or your favorite beverage and ENJOY! You worked hard!