Chocolate Chip Muffins

Ingredients

• 2 cup All-purpose flour, 240 g
• 2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Kosher salt
• 3/4 cup Granulated sugar, 150 g
• 2 Large eggs
• 1/2 cup Unsalted butter, 113 g, melted and slightly cooled
• 3/4 cup Sour cream, 180 g
• 1/4 cup Whole milk, 60 ml
• 2 tsp Pure vanilla extract
• 1 1/4 cup Semisweet chocolate chips, divided
• 2 tbsp Coarse sugar, optional, for topping

Instructions

1. Preheat oven to 425°F. Line a standard 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk the sugar and eggs until smooth.
4. Whisk in the melted butter.
5. Add the sour cream, milk, and vanilla. Mix until combined.
6. Add the dry ingredients and fold until only a few streaks of flour remain.
7. Fold in 1 cup of the chocolate chips.
8. Divide batter evenly among 12 muffin cups. Sprinkle the remaining 1/4 cup chocolate chips over the tops. Add optional coarse sugar.
9. Bake at 425°F for 5 minutes, then without opening the oven, reduce temperature to 375°F and bake another 13–17 minutes.
10. Muffins are done when the tops are golden, centers spring back, and a toothpick comes out with moist crumbs.
11. Cool 5–10 minutes, then transfer to a wire rack.

Nutrition

Chef's Notes

The high-temperature start encourages a taller bakery-style crown. Reserve some chocolate chips for the top so the finished muffins visibly look chocolate-chip loaded. Storage: Store airtight at room temperature for up to 2–3 days, refrigerate for up to 5 days, or freeze tightly wrapped for up to 2–3 months. Mixing tip: Fold gently after adding flour — small lumps are fine. Overmixing produces dense, rubbery, tough muffins.

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