Description
These bakery-style chocolate chip muffins are moist, fluffy, and packed with semi-sweet chocolate chips, making them a perfect treat for breakfast or snack time. With a tender crumb enhanced by sour cream and a delightful crunchy sugar topping, these muffins deliver a classic homemade delight that rivals your favorite bakery.
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
Chocolate Chips and Toppings
- 1 1/2 cups semi-sweet chocolate chips (folded into 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) and prepare a muffin tin by lining it with paper liners or greasing it lightly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, eggs, vanilla extract, whole milk, and sour cream until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined, taking care not to overmix to maintain a tender texture. Then, fold in the 1 1/2 cups of semi-sweet chocolate chips evenly throughout the batter.
- Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Add Topping (Optional): For an extra touch, sprinkle the remaining 1/4 cup of chocolate chips and 2 tablespoons of coarse sugar on top of each muffin to create a crunchy, sweet crust.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to prevent tough muffins.
- Using sour cream adds moisture and a tender crumb to the muffins.
- You can substitute whole milk with buttermilk for a tangier flavor.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- To reheat, warm muffins in the microwave for 15-20 seconds or in a low oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
