Description
These bakery-style chocolate chip muffins are big, buttery, and filled with chocolate chips. Made with sour cream and buttermilk for a moist and tender crumb, they feature golden domed tops and a rich, indulgent flavor.
Ingredients
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream, room temperature
- 3/4 cup buttermilk, room temperature
- 1 and 1/2 cups mini chocolate chips
- Coarse or decorating sugar for sprinkling (optional)
Instructions
- Preheat oven to 425°F (220°C) and butter or line a 12-cavity muffin tin.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until combined.
- Fold in sour cream and buttermilk until just incorporated.
- Gently fold the dry ingredients into the wet mixture until almost combined, then stir in chocolate chips.
- Fill each muffin cavity to the top with about 1/3 cup of batter. Sprinkle with extra chocolate chips and coarse sugar if desired.
- Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 13–15 minutes, until a toothpick inserted comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure ingredients are at room temperature for best results.
- Use mini chocolate chips for better distribution.
- For a rich twist, add cocoa powder or chocolate chunks.
- Store muffins in an airtight container or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
