Sour Cream Chocolate Chip Muffins are ready in just 30 minutes, they're moist and tender and loaded with mini chocolate chips.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
Muffins are a favorite in our household. They're easy to make, filling, it's easy to scale a muffin recipe to make more, and muffins come in so many flavors like my Sour Cream Blueberry Muffins that have the best crumb topping and a classic Apple Spice Muffin.
Why These Decadent Muffins Work
These warm muffins are exploding with chocolate chips, are multifunctional and use simple ingredients. They can be served at breakfast, brunch, as a snack, or even as a dessert.
Ingredients Needed
- Flour: All-purpose flour
- Baking powder and baking soda: These are your leavening agents that give your muffins that fluffy texture.
- Salt:
- Sugars: Granulated sugar for the muffin batter and coarse sugar for the muffin tops
- Dairy: Melted butter, sour cream, and buttermilk
- Eggs: Room temperature is always recommended.
- Vanilla extract:
- Mini Chocolate Chips: Regular chocolate chips can be used.
How to Make Sour Cream Mini Chocolate Chip Muffins
- Step 1: In a mixing bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt together. Set aside.
- Step 2: In a separate bowl, mix the wet ingredients: sugar, butter, vanilla extract, eggs, sour cream, and buttermilk together until combined.
- Step 3: Gradually add the flour mixture to the wet ingredients until combined. Fold in the mini chocolate chips.
- Step 4: Spray with baking spray or line each of the muffin cups with muffin liners and fill to the top with batter. Sprinkle extra chocolate chips on top of the batter and the coarse sugar, if using.
Recipe Tips
- love to use my ice cream scoop to fill muffin cups. it always does a perfect job.
- When you've pulled the muffins from the oven, let them cool in the pan for a few minutes before removing them and placing on a wire rack to finish cooling.
- Use full size, regular chocolate chips instead of mini chocolate chips. You may not need as many since they're bigger in size.
- Trade out the milk chocolate chips for other flavors like dark chocolate chips, semi-sweet chocolate chips, butterscotch chips, white chocolate chips, etc.
- Use an ice cream scoop or cookie scoop to transfer your muffin batter evenly to the paper liners in your muffin tin.
- You can make mini muffins with this recipe, you'll need to adjust the baking time accordingly.
Faq's
This happens if you over mix your batter. Don't over mix, just mix until muffin batter is combined.
Sour cream is a fatty dairy product and that is one of the ingredients that helps contribute to the bakery-style muffins soft and moist texture. Sour cream also helps make a light and fluffy texture due to being acidic. Buttermilk is also quite acidic and is great for breaking down the gluten to make an airy texture and moist muffin. Not to mention the incredible flavor that it offers.
Starting at a higher temperature and lowering it WITHOUT opening the oven door is crucial to help you get those nice, fluffy bakery-style Chocolate Chip Muffins
.
You can use the toothpick trick where when inserted into the center of the tender muffins, it should come out clean or with little crumbs.
Sour Cream Chocolate Chip Muffins
Equipment
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter melted and cooled
- 2 teaspoon vanilla
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 1/4 cups mini chocolate chips plus more for topping
- Coarse sugar for topping optional
Instructions
- Preheat oven to 425 degrees
- In a medium bowl whisk together flour, baking powder, soda and salt, set aside.
- In another bowl whisk together sugar, butter, vanilla, eggs, sour cream and buttermilk until combined.
- Add in the dry mixture and mix until combined. Then fold in chocolate chips.
- Fill your muffin tins to the very top, sprinkle a few chocolate chips on top and a pinch of coarse sugar if desired.
- Bake at 425 degrees for 5 minutes, then reduce heat to 375 degrees and bake another 10-12 minutes. Or until toothpick comes out clean.
- Remove muffins from oven and let cool, store in an airtight container for 3 days
Probably too much flour or letting the batter sit for too long before baking. Send me an email and I can help you trouble shoot to see what went wrong 🙂