It’s always good to have a recipe for chocolate chip muffins, and these come together so fast and are so easy to make. It’s a perfect addition to a breakfast or brunch.
Make sure to check out my Blueberry Muffins and Chocolate Raspberry Muffins!
Start by mixing together the flour, baking powder, baking soda, and salt. In a separate large bowl, whisk together the melted butter and sugar. Add in the eggs and vanilla and whisk until combined. Then add the sour cream and milk and mix until combined.
Add the dry ingredients to the wet and mix until just combined. Then mix in the chocolate chips. Let the batter rest for 10-15 minutes. After that, fill a cupcake/muffin tin with the batter until the batter reaches the top of the liner. Sprinkle a few chocolate chips on top of each muffin.
Bake at 425° F for 6 minutes. Then lower to 350° F and continue baking for around 14-15 minutes or until a toothpick inserted in the center comes out clean. Let the Chocolate Chip Muffins cool for a few minutes in the pan before removing and placing on a wire rack to finish cooling.
Some ingredients notes
Sour Cream – This will help to keep the muffins moist and tender.
Tips
- Let the batter rest for 10-15 minutes before scooping into the muffin liners.
- Sprinkle a few extra chocolate chips on top of the muffins before baking to add an extra touch to the finished look.
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Chocolate Chip Muffins
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 1 1/2 cups semi-sweet chocolate chips, plus more for additional topping
Instructions
- Preheat the oven to 425° F and line a cupcake baking pan with cupcake/muffin liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs and vanilla extract and whisk until combined. Then add the sour cream and whole milk and mix until combined.
- Add the dry ingredients to the wet and mix with a spatula until just combined. Then mix in the chocolate chips.
- Let the batter rest for 10-15 minutes. Then fill the cupcake/muffin tin until the batter reaches the top of each liner. Add a few extra chocolate chips to the top of each muffin.
- Bake at 425° F for 6 minutes. Then reduce the temperature to 350° F and continue baking for about 14-15 minutes until the muffins are finished. They will be done when a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before removing them from the pan to finish cooling of a wire rack.