Sour Cream Chocolate Chip Muffins

Sour Cream Chocolate Chip Muffins

Sour Cream Chocolate Chip Muffins are ready in just 35 minutes. They're rich in flavor from the generous amount of indulgent mini chocolate chips and have the perfect moist and fluffy texture.

Course Breakfast, Dessert

Cuisine American

Keyword chocolate chip muffin, muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 352kcal

Author Wendie Williams

Equipment

1 Muffin tin

Ingredients

2 1/2 cups all-purpose flour spoon and leveled
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

Video

Notes

To make your own buttermilk add 1 teaspoon lemon juice or distilled vinegar to 1/2 cup milk. Let set for 5 minutes to sour.

Trade out the milk chocolate chips for other flavors like dark chocolate chips, semi-sweet chocolate chips, butterscotch chips, white chocolate chips, etc.

You can make mini muffins with this recipe, you'll need to adjust the baking time accordingly.

Nutrition