Description
Delicious and fluffy chocolate chip muffins perfect for breakfast or a snack.
Ingredients
Scale
- 2¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1¼ cups whole milk (room temperature)
- 1 cup granulated sugar
- ½ cup unsalted butter (melted and cooled)
- 2 large eggs (room temperature)
- ¼ cup sour cream (room temperature)
- 1 tablespoon vanilla extract
- 1½ cups semisweet chocolate chips
Instructions
- Preheat to 425°F. Line two 12-cup muffin pans with 18 paper liners. (You can use regular or tulip liners.) Fill the empty wells in one pan with 2 tablespoons of water. (This helps the muffins bake more evenly when the pan isn’t full.)
- Sift the flour, baking powder and salt into a large bowl, then whisk together and set aside.
- In another bowl, add the milk, sugar, melted butter, eggs, sour cream, and vanilla. Whisk until well combined.
- Add the wet mixture to the dry and fold together with a spatula just until a few streaks of flour remain. Add the chocolate chips and fold them in until they are well dispersed through the batter and the flour is fully mixed in. (If you want, reserve a handful of the chocolate chips to add on top.)
- Using an ice cream scooper, divide the batter among the paper liners (about ⅓ cup each). Regular liners will be full to the top of the liner. Tulip liners will be about half full. Sprinkle the batter with extra chocolate chips if you saved any.
- Bake one pan at a time for 5 minutes at 425°F.
- Lower the oven temperature to 350°F and bake for 20 minutes or until the tops are golden and a tooth pick inserted into the muffin comes out clean.
- Let the muffins cool for a few minutes in the pan, then remove them and finish cooling on a wire rack.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep muffins fluffy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg