Description
These bakery-style chocolate chip muffins are moist, fluffy, and packed with melty semi-sweet chocolate chips. Perfect for breakfast, snack time, or dessert, this easy-to-follow recipe yields 12 delicious muffins with a golden crust and a tender crumb.
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
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup chocolate chips (for sprinkling on top)
Topping
- 2 tablespoons coarse sugar
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners or lightly greasing it 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 evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, large eggs, vanilla extract, whole milk, and sour cream until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing, which can toughen muffins. Fold in the 1 1/2 cups of semi-sweet chocolate chips carefully.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow space for rising during baking.
- Add Topping (Optional): Sprinkle the tops of each filled muffin cup with additional chocolate chips and the 2 tablespoons of coarse sugar to add a sweet crunch and extra chocolate flavor.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Allow the 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 keep the muffins tender and fluffy.
- Using sour cream adds moisture and a slight tang to enhance flavor and texture.
- Whole milk can be substituted with buttermilk for a richer taste.
- Make sure to check for doneness by testing with a toothpick after 18 minutes to prevent overbaking.
- Coarse sugar topping is optional but adds a delightful crunch and aesthetic appeal.
