Description
Soft, fluffy chocolate chip muffins with tender crumb, buttery vanilla flavor, and melty pockets of semi-sweet chocolate in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate bowl, whisk together the eggs, milk, sour cream, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Stir in the chocolate chips, reserving a small handful for topping if desired.
- Divide the batter evenly among the muffin cups, filling each about three quarters full.
- Top with the reserved chocolate chips and bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack and serve warm or at room temperature.
Notes
- Do not overmix the batter or the muffins may turn dense.
- Measure the flour carefully by spooning it into the measuring cup and leveling it off.
- Plain Greek yogurt can be used instead of sour cream.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 17g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 48mg
Keywords: chocolate chip muffins, bakery style muffins, homemade muffins, easy muffin recipe, soft chocolate muffins