Chocolate Chip Muffin Recipe

Moist bakery-style Chocolate Chip Muffins with a touch of sour cream, semi-sweet chocolate chips, and a light coating of sugar on the top for a sweet top with just a touch of crunch.

Course breakfast/dessert

Cuisine American

Keyword chocolate chip muffin recipe, homemade chocolate chip muffins, how to make chocolate chip muffins

Prep Time 15

Cook Time 25

Servings muffins

Calories 374kcal

Author Beth Pierce

Ingredients

2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter melted and cooled
¼ cup vegetable oil
2 large eggs
½, cup sour cream
½ cup milk
½ cup brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1 ¼ cups semisweet chocolate chips
3 tablespoons dusting sugar or turbinado sugar

Instructions

Preheat the oven to 425 degrees. Fill a standard 12-count muffin pan with paper liners.
Whisk together the flour, baking powder, baking soda, and salt together in a medium bowl.
In a large bowl, whisk together the melted butter, vegetable oil, eggs, sour cream, milk, brown sugar, granulated sugar, and vanilla extract. Stir the dry ingredients into the wet ingredients mixing just until combined. Stir in 1 cup of chocolate chips mixing just until combined. Reserve 1/4 cup of chocolate chips for the top.
Spoon the batter into the muffin liners stopping just shy of the top. Sprinkle with more chocolate chips and, if desired, turbinado sugar or sanding sugar.
Bake for 7 minutes, then reduce the temperature to 350 degrees without opening the oven. Bake for an additional 12-15 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
Move the muffin pan to a wire rack to cool for about 5 minutes. Carefully remove the muffins from the tin and place them on a wire rack to cool.

Notes

For accurate measuring always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife pushing the excess back off into the flour canister.
Cool the melted butter for 10 minutes.
Warm the eggs to room temperature.
Use full fat sour cream and whole milk or 2% milk.
Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten leading to tough and gummy muffins.
Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
Fill the muffin liners just shy of the top.
Store fully cooled muffins in an airtight container for up to 4 days.
Freeze fully cooled muffins in a sturdy freezer container for up to 3 months.

Nutrition