Chocolate Chip Muffins
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.
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How to make Chocolate Chip Muffins
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
- eggs. Large eggs room temperature.
- sour cream room temperature.
- chocolate chips. Use your favorite chocolate chips.
- coarse sugar for sparkling on top
Preheat oven to 350oF. Spray a muffin pan with nonstick cooking spray 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 and fluffy. This takes about 1-2 minutes on the 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.
How to store
Store Chocolate Chip Muffins in the airtight container for a few days on the counter top. Muffins are best to enjoyed the same day. You can also freeze muffins in the 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! Check also other recipes:
- Blueberry Muffins
- Perfect Vanilla Cupcakes
- Red Velvet Cupcakes
- Pistachio Muffins
- Apple muffins with streusel
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
- 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.