Ingredients

• 2 cups all-purpose flour

• 1 cup cake flour

• 2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1/2 teaspoon cinnamon

• 2 tbsp espresso powder

• 1/2 cup unsalted butter, melted

• 2 tbsp olive oil

• 1 cup granulated sugar

• 2 eggs

• 1/4 cup sour cream

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 8 oz dark chocolate; roughly chopped

Instructions

1. Preheat the oven to 425 degrees.

2. In a bowl, whisk together the all purpose flour, cake flour, baking soda, baking powder, salt, cinnamon, and espresso powder.

3. In a separate bowl, whisk together the butter, olive oil, eggs, sour cream, buttermilk, and vanilla together until incorporated.

4. Pour the wet ingredients into the dry and stir with a spatula until a smooth batter comes together.

5. Fold in the chocolate chunks.

6. Line a muffin tin with paper liners or grease well with oil. Use an ice cream scooper or a 1/3 cup measuring cup to fill each tin nearly to the top.

7. Sprinkle the top of the muffins with sugar.

8. Bake the muffins for 5 minutes then decrease the oven temperature to 350 degrees. This will help the muffins dome instead of staying flat. Bake the muffins for an addition 20 minutes, rotating the muffin tin halfway through baking to ensure an even bake.

9. Remove from the oven and let cool on a cooling rack before serving.