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Chocolate Chip Muffins
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Chocolate Chip Muffins

These Chocolate Chip Muffins are soft, fluffy, and loaded with rich chocolate chips in every bite. They have a bakery-style domed top, a moist texture from sour cream and milk, and a perfectly sweet flavor that makes them great for breakfast, snacks, or dessert. Quick to prepare and easy to bake, they’re a delicious treat for any time of the day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2¾ cups all-purpose flour 330g
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter melted (113g)
  • 1¼ cups whole milk 300ml
  • 1 cup granulated sugar 200g
  • ¼ cup sour cream 60ml
  • 1 tbsp vanilla extract
  • 2 eggs room temperature
  • 1½ cups chocolate chips

Method
 

  1. Preheat oven to 425°F (220°C) and line a muffin pan with paper liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another bowl, mix melted butter, milk, and sugar until well combined.
  4. Add eggs, vanilla extract, and sour cream and whisk until smooth.
  5. Gradually add the dry ingredients into the wet mixture and mix just until combined.
  6. Gently fold in the chocolate chips. Do not overmix.
  7. Divide the batter evenly into the muffin cups, filling them almost to the top.
  8. Bake at 425°F for 5 minutes, then reduce heat to 350°F (175°C) and bake for 20 minutes or until golden brown.
  9. Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Preheat oven to 425°F (220°C) and line a muffin pan with paper liners.
  • In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • In another bowl, mix melted butter, milk, and sugar until well combined.
  • Add eggs, vanilla extract, and sour cream and whisk until smooth.
  • Gradually add the dry ingredients into the wet mixture and mix just until combined.
  • Gently fold in the chocolate chips. Do not overmix.
  • Divide the batter evenly into the muffin cups, filling them almost to the top.
  • Bake at 425°F for 5 minutes, then reduce heat to 350°F (175°C) and bake for 20 minutes or until golden brown.
  • Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.