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

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: muffins

Equipment

12-count muffin pan

Ingredients

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.

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