Name: Sour Cream Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup granulated sugar; ½ cup butter, melted and cooled; 2 teaspoons vanilla extract; 2 large eggs; ½ cup sour cream; ½ cup buttermilk; 1¼ cups mini chocolate chips (plus more for topping); Coarse sugar for topping (optional)

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These Sour Cream Chocolate Chip Muffins are the ultimate treat, offering a soft, fluffy texture and a burst of mini chocolate chips in every bite. With a slight tang from the sour cream and buttermilk, these muffins are the perfect balance of sweet and savory. Ideal for breakfast, a snack, or even a dessert, they’re ready in just 35 minutes!

Why You’ll Love This Recipe

These muffins are incredibly moist thanks to the combination of sour cream and buttermilk, which makes them fluffy yet rich. The mini chocolate chips melt into the batter, providing pockets of gooey chocolate in every muffin. The optional sprinkle of coarse sugar on top adds the perfect crunchy finish. Whether you’re enjoying them with a cup of coffee or serving them to guests, they’re sure to be a hit! Sour Cream Chocolate Chip Muffins

Ingredients

2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup butter, melted and cooled
2 teaspoons vanilla extract
2 large eggs
½ cup sour cream
½ cup buttermilk
1¼ cups mini chocolate chips (plus more for topping)
Coarse sugar for topping (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

Preheat the oven to 425°F (220°C).

2. Mix Dry Ingredients:

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

3. Mix Wet Ingredients:

In another bowl, whisk together the sugar, melted butter, vanilla extract, eggs, sour cream, and buttermilk until well combined.

4. Combine Wet and Dry Ingredients:

Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Gently fold in the mini chocolate chips.

5. Fill the Muffin Tins:

Fill the muffin tins all the way to the top with the batter. This will help them rise nicely and get that bakery-style dome.
Sprinkle a few more mini chocolate chips on top and a pinch of coarse sugar, if desired.

6. Bake:

Bake the muffins at 425°F for 5 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 10–12 minutes, or until a toothpick inserted comes out clean.

7. Cool and Serve:

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack.
Store in an airtight container for up to 3 days.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Variations

Add nuts: Fold in chopped walnuts or pecans for an extra crunch and flavor.
Use dark chocolate: For a richer flavor, substitute mini chocolate chips with dark chocolate chips or chunks.
Make it healthier: Swap half of the all-purpose flour with whole wheat flour and use a reduced-sugar sweetener to make it a bit lighter.
Dairy-free: Use a dairy-free butter substitute and non-dairy sour cream and buttermilk to make the muffins dairy-free.

Storage/reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.
Reheating: Reheat muffins in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5 minutes.

FAQs

1. Can I make these muffins without sour cream?

Yes, you can substitute sour cream with Greek yogurt or even mascarpone cheese for a similar creamy texture and tangy flavor.

2. Can I use regular milk instead of buttermilk?

Yes, you can use regular milk in place of buttermilk. To make a quick substitute, add 1 tablespoon of lemon juice or vinegar to ½ cup of regular milk, and let it sit for 5 minutes.

3. How do I prevent the chocolate chips from sinking to the bottom?

To prevent the chocolate chips from sinking, toss them in a little bit of flour before folding them into the batter. This helps coat the chips and keeps them suspended in the batter.

4. Can I freeze these muffins?

Yes, these muffins freeze well. Let them cool completely, then place them in a freezer-safe bag or container for up to 2 months. Reheat in the microwave or oven before serving.

5. Can I make mini muffins instead of regular-sized ones?

Yes, you can make mini muffins by reducing the baking time. Bake at the same temperature but for 8–10 minutes, or until a toothpick comes out clean.

6. Can I add fruit to these muffins?

Yes, you can add small fruit like blueberries, raspberries, or sliced strawberries to the batter for a fruity variation. Just make sure to gently fold them in.

7. How do I know when the muffins are done?

The muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean or with a few crumbs. The tops should also spring back when lightly pressed.

8. Can I use regular sugar instead of granulated sugar?

Yes, you can use regular sugar or even coconut sugar if you prefer a different sweetener. Just make sure it’s granulated for the best texture.

9. How can I make the muffins fluffier?

To make your muffins fluffier, be sure not to overmix the batter. Gently combine the ingredients to avoid deflating the batter.

10. Can I use large chocolate chips instead of mini chips?

Yes, you can use regular chocolate chips instead of mini chips. Just reduce the amount slightly, as mini chips distribute more evenly throughout the batter.

Conclusion

These Sour Cream Chocolate Chip Muffins are a delicious and easy treat that’s perfect for breakfast, brunch, or a sweet snack. With their moist and fluffy texture, rich chocolate flavor, and just the right amount of sweetness, these muffins are sure to be a favorite in your household. Enjoy them fresh out of the oven, or save them for later for a delightful snack throughout the week!

Sour Cream Chocolate Chip Muffins

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Author: Emma
Total Time: 30 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

These moist and fluffy muffins are filled with indulgent mini chocolate chips and topped with a sprinkle of coarse sugar. Perfect for a sweet breakfast or snack, and ready in just 35 minutes!

Instructions

Preheat the oven to 425°F (220°C).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the sugar, melted butter, vanilla, eggs, sour cream, and buttermilk until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the mini chocolate chips.
Fill the muffin tins all the way to the top with the batter. Sprinkle a few more chocolate chips on top and a pinch of coarse sugar, if desired.
Bake at 425°F for 5 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 10–12 minutes, or until a toothpick comes out clean.
Remove the muffins from the oven and let cool. Store in an airtight container for up to 3 days.

Notes

For extra chocolatey muffins, add a handful of chocolate chips on top just before baking.
If you don’t have buttermilk, you can substitute with milk and a teaspoon of lemon juice or vinegar.
These muffins freeze well for up to 2 months; just thaw before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baked
Cuisine: American