Description
These bakery-style chocolate chip muffins are soft, moist, and packed with semi-sweet chocolate chips. The addition of sour cream creates a tender crumb, while a sprinkle of coarse sugar and extra chocolate chips on top add a delightful crunch. Perfect for breakfast or a sweet snack, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
Add-ins and Topping
- 1 1/2 cups semi-sweet chocolate chips (for batter)
- 1/4 cup chocolate chips (for sprinkling on top)
- 2 tablespoons coarse sugar (for sprinkling on top)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or giving it a light greasing to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until they are well combined. Set this bowl aside for later.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, whole milk, and sour cream until the mixture is smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Stir gently until just combined, taking care not to overmix the batter to ensure the muffins stay tender. Then fold in 1 1/2 cups of semi-sweet chocolate chips evenly throughout the batter.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Add Topping (Optional): For a crunchy, chocolate-studded top, sprinkle the remaining 1/4 cup chocolate chips and 2 tablespoons of coarse sugar evenly over each muffin before baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Be careful not to overmix the batter; a few lumps are okay to keep muffins light and fluffy.
- You can substitute whole milk with buttermilk for a tangier flavor and even softer texture.
- For a dairy-free version, use non-dairy milk and a butter substitute.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Feel free to add nuts or different types of chocolate chips for variety.
