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!
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)
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
Nutrition
- Serving Size: 1 muffin
- Calories: 352 kcal
- Sugar: 29g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
