You’ll love these delicious chocolate chip sour cream muffins that are soft, moist and light. With 10 minutes preparation time, almost 20 minutes baking time, and only 10 minutes cooling time, you can enjoy your warm muffins in no time!
Today I share my moist chocolate chip muffins with sour cream which are inspired from my chocolate chip loaf cake. These fluffy chocolate chip muffins with a tall muffin top can easily become one of your favorite recipes.
They are perfect to enjoy at breakfast or as a dessert at tea parties. This recipe is delicious, simple, easy to make and ready to serve very quickly!
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- All purpose flour-It creates structure.
- Baking powder and baking soda-They work as a leavener to make the muffins rise.
- Salt-It brings the flavors out but you can omit if you don’t use salt.
- Eggs-They provide structure.
- Sugar–There is just enough granulated sugar.
- Unsalted butter-I melt the butter for moisture.
- Sour cream and milk-I use full fat of each. They both give moisture and create light muffins.
- Vanilla extract-Pure vanilla extract adds a great flavor.
- Chocolate chips-I use mini chocolate chips, they distribute beautifully.
Step by step instructions
First I place the flour, baking powder, baking soda and salt in a large bowl and stir with a whisk. I set aside the bowl.
Then I mix the eggs and sugar in a medium bowl with a whisk until just combined.
Next, I add the melted butter, milk, sour cream and vanilla extract and mix with a whisk.
I pour the wet ingredients over dry ingredients-flour mixture. First I stir with a whisk and then continue with a spatula until just combined.
I add the chocolate chips and fold with a spatula.
Finally I fill parchment paper lined 12 cup muffin pan to the top with batter and bake for almost 19 minutes or until the edges are golden brown and the top is lightly brown.
I let them stay in the pan for 10 minutes before serving these tall top muffins.
Enjoy these delicious chocolate chip muffins that are studded with melted chocolate chips!
You can store muffins at room temperature for up to 3 days or in the fridge for up to 7 days in an airtight container. You can freeze it for up to 3 months.
Other Chocolate Chip Recipes You May Enjoy!
- Banana Oatmeal Chocolate Chip Muffins
- Biscotti with Chocolate Chips
- Coconut Oatmeal Chocolate Chip Cookies
- Banana Blondies with Chocolate Chips
- Banana Chocolate Chip Cookies
- Blueberry Chocolate Chip Muffins
- Orange Chocolate Chip Muffins
Chocolate Chip Sour Cream Muffins
Ingredients
- 280 grams (2 cups) all-purpose flour, dip and sweep
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt (optional)
- 2 large eggs, at room temperature
- 140 grams (⅔ cup) granulated sugar
- 115 grams (½ cup) unsalted butter,* melted and cooled
- 120 grams (½ cup) sour cream, at room temperature
- 125 grams (½ cup) milk, at room temperature
- 1 and ½ teaspoons pure vanilla extract
- 180 grams (1 cup) mini chocolate chips
Instructions
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place the flour, baking powder, baking soda and salt in a large bowl and stir with a whisk. Set aside the bowl.
- Put the eggs and sugar in a medium bowl and mix with a whisk until just combined
- Add the melted butter, milk, sour cream and vanilla extract and mix with a whisk.
- Pour the wet ingredients over dry ingredients-flour mixture. Start stirring with a whisk and then continue with a spatula until just combined.
- Add the chocolate chips and fold with a spatula.
- Fill parchment paper lined 12 cup muffin pan to the top with batter and bake for almost 19 minutes or until the edges are golden brown and the top is lightly golden brown.
- Let the muffins stay in the pan for 10 minutes before serving.
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