Ingredients
For the Muffins:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1 1/2 cups semi-sweet chocolate chips
1/2 cup sour cream
For the Topping (Optional):
1/4 cup chocolate chips (for sprinkling on top)
2 tablespoons coarse sugar
Instructions
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Preheat the Oven: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.
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Mix Wet Ingredients: In another bowl, whisk together the melted butter, eggs, vanilla extract, milk, and sour cream until smooth.
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Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
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Fill the Muffin Tin: Divide the batter evenly into the muffin cups, filling each about 3/4 full.
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Add Topping (Optional): If desired, sprinkle extra chocolate chips and coarse sugar on top of each muffin before baking.
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Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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For extra chocolatey muffins, feel free to add more chocolate chips to the batter or sprinkle extra on top before baking.
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Sour cream helps make the muffins moist and tender. If you don’t have sour cream, you can substitute with Greek yogurt.
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Mini Muffins: To make mini muffins, reduce the baking time to about 10-12 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
