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Perfect Chocolate Chip Muffins | lifemadesimplebakes.com
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5 from 8 votes

Perfect Chocolate Chip Muffins

Soft and fluffy bakery-style muffins. Your search for perfect chocolate chip muffins ends here! These chocolate studded muffins are divine!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breads & Muffins, Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 452kcal

Ingredients

  • 3/4 cup unsalted butter (1 1/2 sticks), room temperature
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 2 cups +2 tbsp all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher sea salt
  • 1 cup full-fat sour cream OR real buttermilk
  • 1 cup mini semisweet chocolate chips

Optional Toppings

  • 1/4 cup mini semisweet chocolate chips
  • 1/4 cup coarse sugar

Instructions

  • 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.

Notes

- 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.

Nutrition

Serving: 12g | Calories: 452kcal | Carbohydrates: 51g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 181mg | Potassium: 287mg | Fiber: 3g | Sugar: 31g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg