Today I share my twist on Chocolate Chip Muffins With Sour Cream. I combined sweet granulated sugar, all purpose flour, and a pinch of baking powder with melted butter and chocolate chips to create soft, fluffy muffins. Fresh eggs, sour cream, and vanilla add a delightful balance to every bite.

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I always get excited when I’m about to make these Ultimate Bakery Style Chocolate Chip Muffins. I’ve been on a quest for that perfect balance between a soft, moist bite and a delightful muffin top puffiness that makes even the best chocolate chip muffins stand out.

Using 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and a pinch of salt, this recipe is a game changer. I mix in 1/2 cup unsalted butter that’s been melted just right, along with 2 large eggs, 1/2 cup sour cream, 1/2 cup whole milk and 2 teaspoons vanilla extract.

And of course, 1 cup semi sweet chocolate chips get folded in to give that extra burst of yum. These jumbo bakery style, chocolate chip muffins with sour cream will surprise you with every bite.

Trust me, once you taste them, you’ll be hooked!

Why I Like this Recipe

I really love these muffins because they’re super moist and soft so every bite feels like a little hug for my taste buds. I also dig the way the chocolate chips melt slightly in the heat of the oven, makin the muffins extra gooey in just the right spots. Another reason I like this recipe is that the muffin tops come out all puffed up like they’ve got a personality of their own, which just makes ’em so fun to eat. Lastly, I appreciate how simple the list of ingredients is yet they come together to make something that tastes like a homemade treat you’d want to share with your friends (or keep all to yourself, I wont judge).

Ingredients

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All purpose flour gives structure and carbs for energy in these delicious muffins.
Granulated sugar adds sweetness while boosting flavor and texture, though too much isn’t healthy.
Unsalted butter offers richness and moisture, making each muffin tender despite extra calories.
Eggs supply protein and act as a binding agent, keeping the batter together simply.
Sour cream adds tang and creaminess that enhances moisture with a slight sour kick.
Milk supplies moisture and tenderness while offering extra protein and calcium in each bite.
Chocolate chips provide chocolaty sweetness and delightful texture, making each bite extra indulgent.
Baking powder and soda help the muffins rise, creating a light, airy texture.

Ingredient Quantities

2 cups all purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted and cooled a bit

2 large eggs at room temp

1/2 cup sour cream

1/2 cup milk (preferably whole milk)

2 teaspoons vanilla extract

1 cup semi sweet chocolate chips

How to Make this

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

2. In a large bowl, mix together 2 cups of all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

3. In a separate bowl, whisk 1/2 cup unsalted butter (melted and cooled a bit), 2 large eggs at room temperature, 1/2 cup sour cream, 1/2 cup milk (preferably whole milk) and 2 teaspoons vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. (Do not overmix, it’s ok if there are a few lumps.)

5. Fold in 1 cup semi sweet chocolate chips until evenly distributed through the batter.

6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7. Give the pan a few gentle taps on the counter to settle the batter and create that signature muffin top puffiness.

8. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

10. Enjoy your fluffy chocolate chip muffins warm with a cup of milk or your favorite drink and share with friends if you’re feeling generous!

Equipment Needed

1. Oven
2. Muffin tin (with paper liners or lightly greased surface)
3. Two mixing bowls (one big for dry ingredients and one for wet ones)
4. Measuring cups and spoons
5. Whisk
6. Spatula
7. Cooling rack
8. Toothpick

FAQ

Can I substitute the sour cream if I don't have any?
A: Yeah, you can use full fat greek yogurt or even a mix of heavy cream with a little lemon juice. They'll work just fine though the texture might slightly vary.

Do I have to use whole milk or can I use a different type?
A: You can use low fat milk but whole milk is preferred to keep the muffins moist and rich. Low fat might make them a little less fluffy.

How do I get the muffins to be extra moist?
A: Just be careful not to overmix the batter and keep your eggs at room temp. This helps in trapping just the right amount of air and moisture.

Can I freeze these muffins?
A: Yes, you can freeze them in an airtight container for about 2-3 months. When ready, thaw in room temperature or pop them in the microwave for a few seconds.

What if I want a different type of chocolate chips?
A: Feel free to experiment with dark chocolate chips or even chunks. Just be aware that it might change the overall sweetness slightly.

The Ultimate Bakery Style Chocolate Chip Muffins Recipe Substitutions and Variations

You can swap all purpose flour with cake flour if you want a lighter texture, just note that your muffins might turn out a bit more tender.
If you’re out of granulated sugar, try brown sugar instead. It gives a nice caramel hint though it might make the batter a bit moister.
Don’t have sour cream? Plain Greek yogurt (full fat if possible) works great as a 1:1 substitute. It may add a slightly tangy twist.
Milk can be replaced with almond milk or oat milk. They work well even though they might slightly alter the flavor profile.

Pro Tips

1. Make sure you dont overmix the batter; stir just until the dry ingredients are moistened enough cuz too much mixing can make your muffins dense and heavy.
2. Always use eggs and milk at room temp – it helps with a better mix with the melted butter and prevnts the eggs from cooking when they hit the warm butter.
3. Check your oven temperature by maybe investing in an oven thermometer; ovens can run a bit off, and you don’t want your muffins brownin’ too fast on the outside while the inside is still gooey.
4. If you’re feelin’ adventurous, try a tiny sprinkle of extra coarse salt on top before baking; it can really bring out the flavors in the chocolate chips and the batter overall.

The Ultimate Bakery Style Chocolate Chip Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

302

kcal

Equipment: 1. Oven
2. Muffin tin (with paper liners or lightly greased surface)
3. Two mixing bowls (one big for dry ingredients and one for wet ones)
4. Measuring cups and spoons
5. Whisk
6. Spatula
7. Cooling rack
8. Toothpick

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled a bit
2 large eggs at room temp
1/2 cup sour cream
1/2 cup milk (preferably whole milk)
2 teaspoons vanilla extract
1 cup semi sweet chocolate chips

Directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, mix together 2 cups of all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
In a separate bowl, whisk 1/2 cup unsalted butter (melted and cooled a bit), 2 large eggs at room temperature, 1/2 cup sour cream, 1/2 cup milk (preferably whole milk) and 2 teaspoons vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. (Do not overmix, it's ok if there are a few lumps.)
Fold in 1 cup semi sweet chocolate chips until evenly distributed through the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Give the pan a few gentle taps on the counter to settle the batter and create that signature muffin top puffiness.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your fluffy chocolate chip muffins warm with a cup of milk or your favorite drink and share with friends if you're feeling generous!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.