Chocolate Chip Muffins
Soft, cozy, and loaded with chocolate chips, these muffins are perfect for breakfast, snacks, or anytime you need a little homemade comfort.
Ingredients
- 2 3/4 C. All-Purpose Flour 330g
- 1 tsp. Kosher Salt
- 1 tbsp. Baking Powder
- 1/2 C. Butter 113g, melted and cooled
- 1 1/4 C. Whole Milk 300ml
- 1 C. Granulated Sugar 200g
- 1/4 C. Sour Cream 60ml
- 1 tbsp. Vanilla Extract
- 2 Eggs room temperature
- 1 1/2 C. Semi-Sweet Chocolate Chips or Dark Chips
Instructions
- Preheat to 425 degrees F.
- Sift flour, baking powder and salt in a large bowl, then whisk together and set aside.
- In another bowl, add melted butter, milk, and sugar. Whisk thoroughly, then microwave for 30-40 seconds to remelt the butter.
- Whisk in the vanilla, eggs and sour cream.
- Add the wet mixture to the dry and mix together until just combined.
- Fold in the chocolate chips to the batter
- Using a ice cream scooper, add batter to a greased and floured muffin tin or paper muffin wrappers.
- Sprinkle the top of the batter with granulated sugar (optional)
- Bake for 5 minutes at 425 degrees F. then lower the temperature to 350 degrees F. and bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
- Measure the flour correctly; adding too much is a common mistake. Don't pack your flour; spoon it into the measuring cup.
- The high temperature for the first 5 minutes is what gives you that perfect dome we all crave.
- *Nutritional Information is available upon request