Fruity Mix and Match Muffins

Preheat oven to 350 F. Grease or oil three 12-count regular size muffin tins. I only have two so you can rotate them by letting the muffins cool after baking, taking them out of the pan, re-greasing the pan and using it again. I sometimes use a mini muffin tin as well as little fingers seem to like the mini muffins best. The mini muffins use the same baking times.

Stir sour cream and baking soda together in a small bowl and set aside.

In a large bowl cream together butter, coconut oil (if using) and honey. Once creamy and blended add in eggs and sour cream mixture then mix in the maple syrup. Once this is all blended together, stir in the flour through vanilla until well combined.

Add in the chocolate chips and cream cheese if using and blend until just combined.

Spoon the batter into oiled muffin tins filling each most of the way full. Bake for 18 minutes and enjoy!

This recipe makes about 3 dozen regular size muffins.