Ingredients
Units
Scale
- 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.