Chocolate Chip Muffins
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Chocolate Chip Muffins are my son’s favorite breakfast. He also likes them as a “snack on the go”. I usually double this recipe and keep muffins in the freezer. These muffins are made with simple ingredients, and kids love them. I am sure you will be making these muffins again and again.
Why You’ll Love This Recipe
- This is a simple recipe that requires no baking skills. Check also Syrniki.
- Muffins are great for freezing. Try Ruby or Strawberry Macarons.
- They taste delicious, like Chocolate Caramel Cupcakes.
Ingredients
- Flour: All-purpose flour was used in this recipe.
- Butter: Unsalted butter, melted.
- Baking powder
- Baking soda
- Salt
- Sugar: White granulated sugar was used.
- Vanilla Extract: You can also use vanilla bean paste.
- Eggs: Large eggs room temperature.
- Sour Cream: room temperature.
- Chocolate: Use chocolate chips.
How to Make This Recipe
Preheat oven to 350oF. Spray a muffin pan with nonstick cooking spray or line it with paper liners. Melt unsalted butter in the microwave. Set aside. In the mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. In another mixing bowl, whisk eggs and sugar until light and fluffy. This takes about 1-2 minutes on medium speed. Add sour cream, melted butter, and vanilla extract. Whisk again until all combined. Add the dry ingredients and whisk again until evenly combined. Stir in the chocolate chips.
Tip from Marina: you can mix different chocolate chips and use in this recipe.
Spoon the batter into the prepared pan, filling the muffin cups about three-quarters full. Sprinkle the tops with more chocolate chips and the coarse sugar. Bake muffins for 18-20 minutes or until golden brown. Remove from the oven and let muffins cool in the pan for 5-10 minutes, then transfer muffins to a wire rack to cool completely.
Recipe FAQs
Store Chocolate Chip Muffins in an airtight container for a few days on the countertop. Muffins are best enjoyed the same day.
Yes, freeze muffins in an air-tight container or plastic bag for up to 3 months.
If you make these Chocolate Chip Muffins, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Chocolate Chip Muffins
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 1 cup granulated white sugar
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 1 stick unsalted butter 113gr
- 1 cup sour cream
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 cup chocolate chip
- 2 Tbsp coarse sugar
Instructions
How to Make Chocolate Chip Muffins
- Preheat oven to 350oF. Spray a muffin pan with nonstick cooking spay or line with paper liners.
- Melt unsalted butter in the microwave. Set aside.
- In the mixing bowl sift together the flour, baking powder, baking soda and salt. Set aside.
- In another mixing bowl whisk eggs and sugar until light fluffy. This takes 1-2 minutes on medium speed.
- Add sour cream, melted butter and vanilla extract. Whisk again until all combined. Add the dry ingredients and whisk again until evenly combined. Stir in the chocolate chips.
- Spoon the batter into the prepared pan, filling the muffin cups about three-quarters full. Sprinkle the tops with more chocolate chips and the coarse sugar.
- Bake muffins for 18-20 minutes or until golden brown.
- Remove from the oven and let muffins cool in the pan for 5-10 minutes, then transfer muffins to a wire rack to cool completely.