Description
Deliciously fluffy chocolate chip muffins, perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups all-purpose flour (sifted)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup white granulated sugar
- ½ teaspoon salt
- 1 ¼ cups mini semi-sweet chocolate chips (plus extra to tops)
- 2 large eggs (at room temperature)
- ½ cup full fat sour cream
- 2 teaspoons vanilla extract
- ¼ cup vegetable oil
- ¼ cup unsalted butter (melted)
- ¾ cup whole milk (room temperature)
- 2 Tablespoons sanding sugar (optional)
Instructions
- Measure out sifted flour and add to a large bowl with the baking powder and baking soda.
- Add the sugar and salt to the same bowl and use a whisk to fully combine.
- In a separate medium bowl, add the eggs, sour cream, vanilla, oil, melted butter and milk. Whisk until fully integrated and smooth.
- Create a well in the center of the dry ingredients and pour the wet ingredients into the well.
- Gently whisk JUST until the batter is fully combined. Be careful not to overmix. There will still be a few smaller lumps.
- Add the mini chocolate chips and use a rubber spatula or wooden spoon to gently fold them into the batter.
- Cover the bowl with plastic wrap and allow it to rest on the counter for 45 minutes.
- Preheat the oven to 425 degrees and set a rack to the middle of the oven.
- Line a regular baking tin with paper liners using every other well.
- Use a cookie scoop or large spoon to fill the muffin liner all the way to the top, and then a smidge more in the center.
- Top each muffin with additional mini chips. Be generous with this topping as when the muffin rises the chips will become more spaced.
- Liberally sprinkle the coarse sugar on top of the chocolate chips.
- Bake the muffins at 425 degrees for 7 minutes and then without opening the oven door, decrease the temperature to 350 degrees and continue baking for another 12-14 minutes. (If you are baking 12 muffins you’ll need to bake at 425 for 5 minutes and then 350 for about 15 minutes.)
- Remove the pan of muffins and allow them to cool for a few minutes before transferring the muffins to a cooling rack.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep muffins light and fluffy.
- Feel free to add nuts or other mix-ins along with the chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg