These Chocolate Chip Muffins are the best I've ever had. They are super moist, and have the most divine soft crumb ever. And don’t forget the ooey gooey pockets of chocolate chips. Case in point, below.
These are such an easy, quick treat to make and a great snack for school lunches or afternoons with a cup of coffee. Also they’re far easier than cupcakes because they require no frosting, but are equally delicious albeit not as pretty.
My 5 year old had been requesting for this recipe for quite awhile now, so I decided to make them for her. Needless to say, she absolutely LOVED them.
What You Need
- Flour: We all know that all baked goods start with flour, and for these muffins we need an extra thick batter for moist chocolate chip muffins full of chocolate chips.
- Baking Powder & Baking Soda: We use both baking powder and baking soda in this recipe for a perfect rise in the muffins.
- Vanilla Extract & Salt: Salt and Vanilla Extract…the flavour enhancers of any baked good. We add quite a lot of vanilla in this recipe to give an extra dimension of flavour to these chocolate chip muffins.
- Softened Butter: While a lot of muffin recipes call for oil, it’s important to use butter in this recipe as it imparts such a lovely flavour and butter texture to the chocolate chip muffins.
- Eggs: Eggs add moisture and structure to the muffins.
- Sugar: Of course we need to make these muffins sweet. 🙂
- Sour Cream: Now this is the most important ingredient as it’s what makes these muffins so soft, tender and moist. These chocolate chip muffins have no milk, just sour cream goodness.
- Chocolate Chips: I use one cup of chocolate chips. You may use regular chocolate chips or mini chocolate chips.
How to Make Them
This is a pretty standard bakery-style chocolate chip muffin recipe. And it’s really easy too:
The Dry Ingredients
Start by whisking together the dry ingredients: flour, baking powder, baking soda and salt.
The Wet Ingredients
Beat the softened butter, until its pale and fluffy. Then add in the sugar and beat until well combined.
Add the eggs one by one, beating well after each addition. Add in the vanilla extract and mix.
Combining the Dry Ingredients and Wet Ingredients to Make a Thick Batter
In order to yield a tender and soft crumb in these chocolate chip muffins, we alternatively add the flour mixture and sour cream. Mixing gently between each addition, and only mixing until just combined.
Then gently fold in the chocolate chip muffins, and scoop into the prepared muffin pan.
The Secret Tip
Do not over mix. This is the most basic rule of any muffin recipe. Over mixing the muffin batter results in tough and dry muffins, and nobody ever wants that. So when combining the dry and wet ingredients, make sure to use the slowest speed of your stand mixer (or handheld mixer).
More Tips & Trick
- Measure your flour correctly.
- Use softened butter. You’ll know butter is softened properly by gently pressing your finger into the butter, it should leave an indentation. Your butter should neither be too soft, nor too cold.
- Use room temperature eggs and sour cream, because room temperature ingredients combine better.
- Do not over mix.
- These chocolate chip muffins can be stored at room temperature in an airtight container for 3-4 days.
- You can also freeze these chocolate chip muffins. After baking the chocolate chip muffins wait until they are at complete room temperature. Then wrap them with cling film, and place in ziplock bags and freeze. To thaw the muffins, place them out of the freezer at room temperature or gently microwave for a few seconds.
Chocolate Chip Muffin Recipe
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 unsalted butter softened to room temperature
- 1 cup (200sugar
- 2 eggs at room temperature
- 2 teaspoons vanilla
- 1 cup 227sour cream (room temperature
- 1 cup (170 chocolate chips
- Preheat oven to 400 F (200 C) and line a 12 count muffin pan with 12 muffin liners. Set aside.
- Whisk together the dry ingredients in a bowl: flour, baking soda, baking powder, salt. Set aside.
- Beat butter on high speed in a stand mixer (or use a handheld mixer with a big bowuntil creamy and fluffy. This will take about 2 minutes or so.
- Add the sugar to the butter, and beat on high speed (scraping the sides of the bowl as needefor about 5 minutes until fluffy and light in color.
- Add the eggs one by one, beating well after each addition. Add in the vanilla and beat for 30 seconds or so until well combined.
- Now add the dry ingredient mixture alternating with the sour cream. On the lowest speed, add 1/3 of the flour mixture and mix until just combined. Then add in half of the sour cream and slowly mix until just combined. Continue by adding 1/3 of the flour mix and sour cream, until the batter is combined. Do not overmix, or else the muffins end up with a tough texture.
- Gently fold in the chocolate chip muffins.
- Using an ice-cream scoop or a tablespoon fill in the muffin pan till about half way.
- Bake the muffins for about 20-22 minutes or until lightly golden brown.
- Remove from the oven and allow the muffins to cool for about 10 minutes or so before removing them from the pan. Serve warm or at room temperature.