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BEST Chocolate Chip Muffins

BEST Chocolate Chip Muffins

These are easily the BEST chocolate chip muffins – baked with a tall muffin top, moist texture, and crunchy crust.
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Prep Time 1 hour
Cook Time 16 minutes
Resting Time 1 hour
Total Time 1 hour 36 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 220 kcal

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • ice cream scoop
  • plastic wrap

Ingredients
  

  • 2.5 cups all purpose flour 320g
  • 1 cup granulated sugar 200g
  • 2.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups mini semi sweet chocolate chips divided
  • 2 large eggs room temp
  • 0.25 cup sour cream 65g, room temp
  • 2 teaspoon vanilla extract
  • 2 tablespoon pure maple syrup
  • 2 tablespoon vegetable oil
  • 0.5 cup unsalted Danish Creamery European Style Butter 110g, melted
  • 1 cup buttermilk 255ml, room temp
  • 2-3 tablespoon coarse or raw sugar for sprinkling

Instructions
 

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 cup of mini chocolate chips.
  • In a separate bowl, whisk together the eggs and sour cream until completely smooth.
  • Then mix in the vanilla, maple syrup, and oil followed by the butter and then buttermilk.
  • Pour the wet ingredients into the bowl of dry ingredients and gently whisk to combine. Stop right when the batter is fully combined – careful not to over mix.
  • Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour.
  • After 1 hour, preheat the oven to 425F and line a muffin tin with 12 paper liners.
  • Using an ice cream scoop, gently run the scoop through the bowl of batter without mixing.
  • Over fill each liner just a smidge; you may have about 1 scoop of batter leftover.
  • Top each muffin with a sprinkle of coarse sugar and a pile of mini chocolate chips.
  • Bake at 425F for 8 minutes. Then, reduce the oven temperature to 350F and bake for another 8-10 minutes.
  • Quickly test a muffin with a toothpick to see if they’re ready.
  • Remove the muffins and let them cool for 10 minutes, then transfer each muffin to a cooling rack.
  • Let the muffins cool for another 10-15 minutes before serving.

Notes

For accuracy, weigh the flour if possible. You can also use Greek yogurt instead of sour cream. Muffins can be stored in an airtight container for 2 days at room temperature or up to 5 days in the refrigerator.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 50mgIron: 1mg
Keyword baked goods, breakfast, chocolate chip muffins, desserts, Muffins
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