Sour Cream Chocolate Chip Muffins Recipe

There’s something magical about whipping up a batch of homemade chocolate chip muffins, and today, I’m bringing that magic right to my kitchen with these irresistibly moist sour cream and chocolate chip delights.

I love starting my mornings with a tender muffin that perfectly balances sweetness and richness. My Sour Cream Chocolate Chip Muffins achieve this by using creamy sour cream for moisture and a hint of tang.

I like adding semi-sweet chocolate chips for depth, and the granulated sugar creates a delightful balance. Plus, the use of all-purpose flour and melted butter offers a classic texture that’s irresistible.

Sour Cream Chocolate Chip Muffins Recipe Ingredients

• All-purpose flour: Provides structure; main source of carbohydrates.
• Baking powder: Leavening agent; helps muffins rise.
• Sour cream: Adds moisture; creates a tender crumb.
• Granulated sugar: Sweetens; also helps with browning.
• Chocolate chips: Adds bursts of sweetness; rich in flavor.

Sour Cream Chocolate Chip Muffins Recipe Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

How to Make this Sour Cream Chocolate Chip Muffins Recipe

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, whisk the melted butter and sugar together until well combined.

4. Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition.

5. Stir in the sour cream and vanilla extract until the mixture is smooth and creamy.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

7. Fold in the chocolate chips gently with a spatula until evenly distributed throughout the batter.

8. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

9. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Sour Cream Chocolate Chip Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire rack

FAQ

• Can I use Greek yogurt instead of sour cream?
  Yes, you can substitute Greek yogurt for sour cream in equal amounts for a similar texture and taste.
• Can I make these muffins ahead of time?
  These muffins can be made a day ahead and stored in an airtight container at room temperature.
• How do I prevent the chocolate chips from sinking?
  Toss the chocolate chips lightly with flour before mixing them into the batter to help them suspend evenly.
• Can I use salted butter instead of unsalted?
  If using salted butter, omit the additional 1/2 teaspoon of salt from the recipe.
• Are there alternatives to semi-sweet chocolate chips?
  You can use milk chocolate, dark chocolate, or even white chocolate chips if preferred.
• How should I store leftovers?
  Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Sour Cream Chocolate Chip Muffins Recipe Substitutions and Variations

• For all-purpose flour, you can substitute with 1 and 3/4 cups whole wheat flour or 1 and 3/4 cups gluten-free flour blend.
• If you don’t have unsalted butter, you can use salted butter and reduce the added salt to 1/4 teaspoon, or use 1/2 cup coconut oil as a dairy-free alternative.
• Instead of granulated sugar, consider using 3/4 cup brown sugar for a deeper flavor or 1/2 cup honey, adjusting the wet ingredients slightly if needed.
• For sour cream, you can substitute with 1 cup Greek yogurt or 1 cup buttermilk for a similar tangy flavor and moist texture.
• Instead of semi-sweet chocolate chips, use 1 cup dark chocolate chunks or 1 cup white chocolate chips for a different twist.

Pro Tips

1. Room Temperature Ingredients Ensure the eggs and sour cream are at room temperature before mixing. This helps them incorporate better with the other ingredients, resulting in a smoother, more even batter.

2. Resting the Batter After mixing the batter, let it rest for about 5-10 minutes. This allows the baking powder and baking soda to activate, resulting in fluffier muffins.

3. Coat the Chocolate Chips Before folding the chocolate chips into the batter, toss them in a tablespoon of flour. This helps prevent them from sinking to the bottom during baking.

4. Check for Doneness Early Since oven temperatures can vary, start checking the muffins for doneness at the 15-minute mark by inserting a toothpick. This ensures they don’t overbake and stay moist.

5. Add a Crunchy Top For added texture and flavor, sprinkle a little coarse sugar or a mix of cinnamon and sugar on top of the muffins before baking.