Chocolate Chip Muffins

•  All-purpose flour: Measure correctly by lightly spooning the flour into your measuring cup and leveling it off with the flat side of a knife.  
• Baking powder & baking soda: Leaveners that help the muffins rise high and make them soft.
• Salt: Necessary to bring out and enhance the flavors. 
• Unsalted butter: Softened to room temperature. Leave the butter out at room temperature for at least an hour, or you can speed up softening by cutting the butter into smaller pieces. Make sure you're using unsalted butter or the muffins will be too salty. If all you have is salted butter, then reduce the added salt to ¼ teaspoon.
• Sugar: Creaming the butter with granulated sugar makes the muffins extra light and soft! 
• Eggs (room temperature): Eggs serve as a binder and give structure and stability. Room temperature eggs mix more easily and evenly into the batter. Leave them out at room temperature for 1 hour, or place them in a bowl of lukewarm water for about 5 minutes. 
• Vanilla extract: Adds a hint of sweetness as well as a subtle, complex flavor. Pure or imitation are both fine. 
• Milk: Whole milk is great for adding moisture and richness to the muffin batter.
• Sour cream: One of my favorite ingredients for adding a lot of moisture without making the batter too runny. Use full-fat sour cream, you can also substitute it with plain full-fat Greek yogurt.   
• Chocolate chips: Mini or regular. I used semi-sweet, but if you want a sweeter muffin you can use milk chocolate chips.
• Flour: Tossing the chocolate chips with a little flour helps keep them from sinking to the bottom of the muffin during baking.
• Coarse or sparkling sugar: Optional. For sprinkling on top of the muffins before baking. 

How to Make Chocolate Chip Muffins: 

1. Preheat your oven to 350° and line a 12-count muffin pan with muffin liners(optional). Lightly spray the inside of each liner with non-stick spray. 
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
3. In a large bowl, use a hand-held mixer to beat the softened butter with the granulated sugar until light and creamy. Add the room temperature eggs, one at a time, and mix on low until just combined after each. Add the vanilla extract, sour cream, and milk, and mix until smooth. Add the dry ingredients to the wet ingredients and mix until smooth.
4. Toss the chocolate chips with flour in a small bowl and then fold them into the muffin batter.
5. Scoop the batter evenly into the liners, filling each all the way to the top. If you have batter leftover you can save it for another use (makes great waffles!), or bake it separately once the first batch of muffins is done baking. 

Sprinkle the top of each muffin generously with coarse or sparkling sugar and bake in the preheated oven for 15-17 minutes. A toothpick inserted into the center should come out clean.

Let the muffins cool slightly before removing them from the pan. Enjoy fresh out of the oven and store leftovers at room temperature in an airtight container for up to 1 week. 

How to Freeze and Reheat Muffins: 

Muffins and muffin batter can easily be frozen, perfect for a quick and easy breakfast that you can prepare in advance.

To Freeze Baked Muffins:

• Allow to cool completely to room temperature, then place in the freezer for one hour until mostly hard. Then transfer them to a large plastic bag and keep in the freezer for up to 2 months. 

To reheat, microwave frozen muffins for 30 seconds to 1 minute. Or bake in an oven or toaster oven at 325° for 5-10 minutes. 

To Freeze Muffin Batter: 

• Insert muffin liners into the pan and add the batter. Set the pan flat in the freezer and freeze for at least 4 hours. Once completely frozen, remove the batter-filled liners and place them in a large plastic bag. Keep frozen for up to 2 months. 

To reheat, place the frozen muffin batter cups in the muffin pan and bake as directed. Add 3-5 minutes to the baking time. 

More Muffin Recipes:

• Apple Cinnamon Muffins
• Lemon Poppy Seed Muffins
• Banana Nut Muffins
• Blueberry Muffins
  

📖 RECIPE

Chocolate Chip Muffins

These bakery-style chocolate chip muffins are easy to make and taste like a chocolate chip cookie but in muffin form!

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 muffins

Equipment

• 12-count muffin pan

Ingredients

  

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• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup full-fat sour cream
• ¼ cup whole milk
• ¾ cup semi-sweet chocolate chips
• 1 tablespoon flour, to toss with the chocolate chips
• coarse or sparkling sugar, optional, for sprinkling on top of the muffins before baking

Instructions

• Preheat your oven to 350°F and line a 12-count muffin pan with muffin liners. Lightly spray the inside of each liner with non-stick spray.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
• In a large bowl, use a hand-held mixer to beat the softened butter with the granulated sugar until light and creamy. Add the room temperature eggs, one at a time, and mix until just combined after each. Add the vanilla extract, sour cream, and milk, and mix until smooth. Add the dry ingredients and mix until smooth.
• Toss the chocolate chips with flour in a separate bowl and then fold them into the muffin batter.
• Scoop the batter evenly into the liners, filling each all the way to the top.*
• Sprinkle the top of each muffin generously with coarse or sparkling sugar and bake for 15-17 minutes, or until a toothpick comes out clean.
• Let the muffins cool slightly before removing them from the pan. Store leftovers at room temperature in an airtight container for up to 1 week.

Notes

*If you have batter leftover you can save it for later use (makes great waffles!), or you can bake it separately once the first batch of muffins is done baking.

To Freeze Baked Muffins:

• Allow to cool completely to room temperature, then place in the freezer for one hour until mostly hard. Then transfer them to a large plastic bag and keep in the freezer for up to 2 months. 

To reheat, microwave frozen muffins for 30 seconds to 1 minute. Or bake in an oven or toaster oven at 325°F for 5-10 minutes. 

To Freeze Muffin Batter: 

• Insert muffin liners into the pan and add the batter. Set the pan flat in the freezer and freeze for at least 4 hours. Once completely frozen, remove the batter-filled liners and place them in a large plastic bag. Keep frozen for up to 2 months. 

To reheat, place the frozen muffin batter cups in the muffin pan and bake as directed. Add 3-5 minutes to the baking time.

Nutrition

Serving: 1muffin | Calories: 297kcal | Carbohydrates: 40.4g | Protein: 4.3g | Fat: 13.6g | Saturated Fat: 8.2g | Cholesterol: 48mg | Sodium: 210mg | Potassium: 125mg | Fiber: 0.5g | Sugar: 23.1g | Calcium: 58mg | Iron: 1mg