Perfect Chocolate Chip Muffins

Name: Perfect Chocolate Chip Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 1/4 cups all-purpose flour; 3/4 Tbls baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup granulated sugar plus extra to sprinkle on top of muffins; 1 1/2 cups mini chocolate chips; 1/2 cup butter, melted and cooled; 2 large eggs, room temperature; 1/4 cup sour cream, room temperature; 2 tsp vanilla extract; 1 cup buttermilk, room temperature

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January 15, 2024

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Perfect Chocolate Chip Muffins

Yield: 12 muffins

Author: Live Like Magick

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

These Perfect Chocolate Chip Muffins are easy to make. They are moist and soft from the buttermilk in the recipe and full of mini chocolate chips.

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Ingredients

2 1/4 cups all-purpose flour
3/4 Tbls baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar plus extra to sprinkle on top of muffins
1 1/2 cups mini chocolate chips
1/2 cup butter, melted and cooled
2 large eggs, room temperature
1/4 cup sour cream, room temperature
2 tsp vanilla extract
1 cup buttermilk, room temperature

Instructions

Melt the butter and let it cool before using.
Preheat the oven to 425 degrees F. Line two twelve-cup muffin tins, only lining 6 in each tin, using every other cup. This will give the muffins a bigger rise.
Sift the flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir in one cup of the mini chocolate chips. Set aside.
In a large bowl, or the bowl of your stand mixer, whisk together the melted butter, eggs, sour cream, vanilla, and buttermilk.
Pour the dry ingredients into the wet mixture and fold the batter gently with a rubber spatula, being careful not to overmix.
Using a large cookie scoop, fill the muffin liners with batter. Top with a sprinkle of sugar and the remaining mini chocolate chips.
Bake at 425 degrees F for 10 minutes. Turn the heat down to 375 degrees F and bake for another 5 minutes or until a toothpick inserted comes out clean.
Let the muffins sit in the hot pan for 10 minutes. Then, cool on a cooling rack.