Soft and fluffy bakery-style muffins. Your search for perfect chocolate chip muffins ends here! These chocolate studded muffins are divine!
Course: Breads & Muffins, Breakfast
3/4cupunsalted butter(1 1/2 sticks), room temperature
2cups+2 tbsp all-purpose flour
1/2tspkosher sea salt
1cupfull-fat sour creamOR real buttermilk
1cupmini semisweet chocolate chips
1/4cupmini semisweet chocolate chips
Preheat oven to 425 degrees. Line a standard size muffin tin with liners OR spray the wells generously with non-stick baking spray.
In the bowl of a stand mixer, beat butter on medium speed until light and fluffy, about 2 minutes. Add sugar and beat on medium-high for 4 minutes, scraping down the sides as needed. Add vanilla extract, mix to combine. Add eggs one at a time, mixing well after each addition.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
With mixing speed on low, alternate adding 1/3 of the dry ingredients and the sour cream at a time until everything has been added. Mix just until combined, do not overmix!
Using a rubber spatula, gently fold in the chocolate chips. Let the batter sit for 10 minutes.
Using a large cookie scoop, divide the batter in between the 12 liners. Sprinkle tops with additional mini chocolate chips or coarse sugar, if desired. Place in the oven to bake for 5 minutes at 425 degrees, then reduce the temperature to 400 degrees and continue baking for 14-16 minutes or until full set in the centers.
Remove from the oven and allow to cool in the pans for 6 minutes before transferring them to a wire rack to cool completely.
- You can also make mini muffins with this recipe too. Use 2 mini muffin pans and a standard size cookie scoop. Bake for 4 minutes at 425 degrees, then reduce temperature to 400 degrees and continue baking for 6-8 minutes.