Description
These bakery-style chocolate chip muffins are moist, fluffy, and packed with semi-sweet chocolate chips, making them a perfect sweet treat for breakfast or snack time. With a tender crumb and a delightful crunchy top, they replicate the experience of a classic bakery muffin right at home, baked to golden perfection in only 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
Chocolate
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup chocolate chips (for sprinkling on top)
Topping
- 2 tablespoons coarse sugar
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, vanilla extract, whole milk, and sour cream until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. Avoid overmixing to keep the muffins tender. Carefully fold in the semi-sweet chocolate chips to distribute them evenly.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each to about three-quarters full to allow space for rising.
- Add Topping (Optional): For an extra layer of sweetness and texture, sprinkle additional chocolate chips and coarse sugar on top of each muffin before baking.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done. After baking, let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid dense muffins; a few lumps are fine.
- For a dairy-free version, substitute milk and sour cream with plant-based alternatives.
- Paper liners help make clean removal and serving easier but grease can work as well.
- Storing muffins in an airtight container at room temperature keeps them fresh for up to 3 days.
- They can be frozen for up to 2 months; thaw at room temperature or warm in a microwave.
