I was thrilled when my latest creation turned out luscious. I combined 2 cups of flour with sour cream, eggs and semisweet chocolate chips along with a touch of vegetable oil. These Chocolate Chip Muffins stand apart from any muffins I’ve ever made, showcasing a unique texture and rich flavor.

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These Chocolate Chip Sour Cream muffins are totally off the charts. I’ve been perfecting this recipe for a while now and man, it’s a game changer when it comes to chocolate chip muffins.

I start with 2 cups of all-purpose flour, 3/4 cup of granulated sugar, and a couple of teaspoons of baking powder along with 1/2 teaspoon of baking soda and salt. Then I mix in 2 large eggs and 1 cup sour cream which give them that rich, tangy flavor.

To keep it all moist, I add 1/2 cup whole milk, 1 teaspoon vanilla extract and about a tbsp of vegetable oil because sometimes the batter felt super thick. The real magic happens when you fold in 1 1/2 cups of semisweet chocolate chips.

These muffins are the perfect treat whether you’re in the mood for breakfast or just need a sweet pick-me-up. Give it a try, you won’t regret it!

Why I Like this Recipe

1. I love how using sour cream makes these muffins extra moist, giving them a tangy flavor that perfectly balances the sweetness of the chocolate chips.
2. I like that even if the batter seems super thick at first, I can easily fix it by adding a bit more oil without messing up the whole recipe.
3. I enjoy how simple and straightforward the directions are, so I never get lost even if I’m a bit clumsy in the kitchen.
4. I really dig that after baking they come out perfectly tender and delicious, making me feel like the BEST baker ever even when my mess upstairs looks like a disaster.

Ingredients

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All-purpose flour offers carbs for energy and structure in muffins.
Granulated sugar adds sweetness and balances sour cream tang in each bite.
Eggs bring protein, aid in binding, and enrich the muffins’ texture.
Sour cream contributes tang and moistness, making the muffins soft and tasty.
Semisweet chocolate chips offer a rich, delightful flavor that’s slightly sugary.
Whole milk gives moisture, contributing to a tender, smooth crumb in muffins.
Vegetable oil enhances moisture and helps the muffins become softer.
Vanilla extract adds a subtle, aromatic sweetness enhancing overall flavor.
Baking powder and soda help muffins rise and become fluffy during baking.

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

2 large eggs

1 cup sour cream

1/2 cup whole milk

1 tablespoon vegetable oil

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

How to Make this

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

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

3. In another bowl, beat 2 large eggs thoroughly, then mix in 1 cup sour cream, 1/2 cup whole milk, 1 tablespoon vegetable oil, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter might still be a bit thick which is normal.

5. Fold in 1 1/2 cups semisweet chocolate chips gently so you don’t overmix the batter.

6. Evenly spoon the batter into the muffin cups, filling each about 2/3 full.

7. If you feel the batter is too thick, you can add an extra tablespoon of vegetable oil when mixing the wet ingredients.

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

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

10. Enjoy your Chocolate Chip Sour Cream Muffins while still warm – they are seriously the best muffins ever!

Equipment Needed

1. Preheated oven set at 375°F
2. Muffin tin (with paper liners or lightly greased)
3. Medium bowl for mixing dry ingredients
4. Large bowl for mixing wet ingredients
5. Whisk for combining the dry ingredients
6. Measuring cups and spoons for proper ingredient portions
7. Spatula or large spoon for stirring and folding in chocolate chips
8. Toothpick to check if the muffins are baked
9. Cooling rack to transfer the muffins once they are out of the oven

FAQ

Q: Can I make these muffins ahead of time?

A: Yup, you can bake them a day ahead and keep them in an airtight container at room temperature. They might be a bit drier so you can microwave them for 10-15 seconds to bring back the softness.

Q: Can I use buttermilk instead of sour cream?

A: Yes, but try to use an equal amount of buttermilk. The muffins might turn out a bit tangier and with a looser crumb, but they should still be tasty.

Q: Can I substitute whole milk with any other milk?

A: Sure, you can use 2% or skim milk if that's what you have. Just be aware that the fat content might affect the muffin's texture and taste a little.

Q: How do I prevent my chocolate chips from sinking to the bottom?

A: Give your chocolate chips a quick toss in some flour before folding them in. This will help suspend them evenly through the batter.

Q: How long can I store these muffins?

A: They'll be good for about 3-4 days if kept in an airtight container at room temp. You can also freeze them for longer, just wrap them up well.

Chocolate Chip Sour Cream Muffins Recipe Substitutions and Variations

Instead of all-purpose flour, you can try using whole wheat flour but keep in mind your muffins might come out a bit denser.
If u don’t have granulated sugar, light brown sugar is a great substitution that gives a slightly richer flavor.
Plain Greek yogurt works fine in place of sour cream and gives a similar moist texture.
You can swap whole milk with almond milk if you prefer a non-dairy option or to lighten things up a bit.
For semisweet chocolate chips, dark chocolate chips can work too, though they’ll add a more bitter edge.

Pro Tips

1. Try not to overmix the batter once you add the wet ingredients. You dont want to develop the gluten too much or your muffins will turn out tough instead of light and fluffy.

2. Keep an eye on the bake time around the 18 minute mark. Every oven is different, so check with a toothpick a couple of minutes earlier if youre worried about overbaking.

3. If your batter seems too thick, don’t be afraid to add an extra tablespoon of oil or a splash more milk. It can help get the right consistency without compromising the flavor.

4. Let the muffins cool for about 5 minutes in the pan and then move them to a cooling rack. Theyre way easier to remove from the tin this way and it stops them from getting soggy on the bottom.

Chocolate Chip Sour Cream Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I was thrilled when my latest creation turned out luscious. I combined 2 cups of flour with sour cream, eggs and semisweet chocolate chips along with a touch of vegetable oil. These Chocolate Chip Muffins stand apart from any muffins I've ever made, showcasing a unique texture and rich flavor.

Servings

servings

Calories

380

kcal

Equipment: 1. Preheated oven set at 375°F
2. Muffin tin (with paper liners or lightly greased)
3. Medium bowl for mixing dry ingredients
4. Large bowl for mixing wet ingredients
5. Whisk for combining the dry ingredients
6. Measuring cups and spoons for proper ingredient portions
7. Spatula or large spoon for stirring and folding in chocolate chips
8. Toothpick to check if the muffins are baked
9. Cooling rack to transfer the muffins once they are out of the oven

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1/2 cup whole milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips

Directions

Preheat your oven to 375°F and line a muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
In another bowl, beat 2 large eggs thoroughly, then mix in 1 cup sour cream, 1/2 cup whole milk, 1 tablespoon vegetable oil, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter might still be a bit thick which is normal.
Fold in 1 1/2 cups semisweet chocolate chips gently so you don’t overmix the batter.
Evenly spoon the batter into the muffin cups, filling each about 2/3 full.
If you feel the batter is too thick, you can add an extra tablespoon of vegetable oil when mixing the wet ingredients.
Bake in the preheated oven for about 18-20 minutes until a toothpick inserted into the center comes out mostly clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack.
Enjoy your Chocolate Chip Sour Cream Muffins while still warm – they are seriously the best muffins ever!

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.