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Chocolate Chip Muffins

Delicious and easy-to-make chocolate chip muffins, perfect for any time of the day. Soft, sweet, and packed with chocolatey goodness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 teaspoon cinnamon (optional) Optional for added flavor
Wet Ingredients
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, melted Let cool slightly before mixing
  • 0.5 cup sour cream, room temperature Bring to room temperature before using
  • 0.5 cup whole milk, room temperature Bring to room temperature before using
  • 2 large eggs, room temperature Bring to room temperature before using
  • 1 tablespoon pure vanilla extract
Chocolate Chips
  • 1.5 cups semi-sweet chocolate chips Toss with 1 tablespoon of flour mix to prevent sinking
  • 0.33 cup additional chocolate chips (for topping)
  • 3 tablespoons turbinado sugar (optional) For extra crunch on top

Method
 

Preparation
  1. Bring eggs, milk, and sour cream to room temperature (≈ 30 minutes).
  2. Preheat oven to 425°F (220°C) and line or grease a 12-cup muffin tin.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Toss 1 tablespoon of this flour mix with chocolate chips to prevent sinking.
Mixing
  1. Melt butter, let cool slightly, and whisk with sugar until lightened (≈ 45 seconds).
  2. Add eggs one at a time, then whisk in sour cream, milk, and vanilla until smooth.
  3. Pour wet ingredients over dry ingredients; fold gently until small flour streaks remain.
  4. Fold in chocolate chips and let batter rest for 30 minutes.
Baking
  1. Fill muffin cups ≈ 90% full. Top with reserved chips and turbinado sugar.
  2. Bake for 7 minutes at 425°F, then reduce to 350°F and bake for 15-18 minutes more until a toothpick comes out with moist crumbs.
  3. Cool in the pan for 5 minutes, then transfer to a rack and cool for at least 15 minutes before serving.

Notes

Use room temperature ingredients for better mixing. Do not overmix the batter to keep muffins light and fluffy. Allow the batter to rest for optimal texture. Experiment with different types of chocolate chips.