What You’ll Need for This Recipe
Sour Cream: This lends moisture to the muffins and a bit of tang, you can sub in plain yogurt if needed. Butter: I use unsalted butter but if you would like to use salted butter then reduce the salt added to the recipe by about 1/3 a teaspoon. Chocolate Chips: I used semisweet but bittersweet or milk chocolate work too! Use your favorite.
How to Make Chocolate Chip Muffins
Sift the flour, salt, and baking powder into a large bowl then whisk together and set aside.
Add the melted butter, milk, sour cream, and sugar to a bowl and mix. I like to warm the mixture up again in the microwave for about 45 seconds then mix once more but this is optional.
Add the vanilla and eggs then whisk together once more.
Pour the wet into the dry and mix until just combined.
Fold in the chocolate chips. Not need to mix very much but try to distribute the chips evenly.
Time to fill the muffin tins! You can butter and flour your tin or use muffin papers. The papers will be easy to remove but the metal on batter contact will give you a crisp edge. Fill the wells to the top for a nice high rise and sprinkle a couple chocolate chips on top of each one. Pop into the oven at 425F for 5 minutes then reduce temperature to 350F and bake for another 20 minutes or until the top is golden. You can also use a skewer to test the center.
Pro Tips for the BEST Chocolate Chip Muffins
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you see little clumps of butter after you mix the wet ingredients don’t panic, microwave the bowl for about 40 seconds and give one more mix. You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. The high temperature for the initial part of the bake gives you that domed top that makes these bakery-style muffins. A drizzle of ganache is a nice way to add a bit of extra decadence to these muffins.
How do you get a tall, domed muffin?
That bakery-style top is achieved with a bit of extra baking powder and a blast of heat at the beginning of baking. The high heat sets the edge and caused the middle to rise more so you end up with a taller muffin that doesn’t spread out as much on top.
How can I store these?
Store in a sealed container so they do not dry out. Microwave for about 15 seconds before enjoying if they’re not fresh. The chocolate will be nice and melty and they’ll be very close to freshly baked.
How long will they keep for?
You can freeze the muffins for up to three months, or keep them at room temp in a sealed container for two days. If chilled in the refrigerator they will keep for four days but should be warmed up before enjoying.
What’s the best type of chocolate to use for these?
I went with a semisweet chocolate for this recipe but you can use a bittersweet for a more intense flavor or milk chocolate if you like things on the milder side. If you love this recipe try these out!Blueberry MuffinsBanana MuffinsRaspberry MuffinsZucchini MuffinsChocolate Chip Banana Bread If you’ve tried this chocolate chip muffin recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
