My family absolutely loves these sour cream chocolate chip muffins. They come together in 30 minutes, with only a few simple ingredients needed.
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Sour cream chocolate chip muffins
I have been making this sour cream chocolate chip muffins for years. The muffin batter is made with sour cream and butter, so it comes out very soft, and light. We love them as addition to the breakfasts, as a snack or even as a small dessert. I love that this recipe calls for the ingredients we always have at home. I like to use mini chocolate chips here, but you can use regular size as well. This recipe makes 12 standard size muffins, or 24 mini muffins.
Ingredients notes
You can find the ingredients quantities in the recipe card at the end of this post.
How to make sour cream chocolate muffins
The muffin batter comes together in 5 minutes, so before you start preheat the oven to 425 and line the 12-cup muffin pan with muffin liners or grease it lightly with neutral oil.
Step 1. Whisk dry ingredients. Whisk flour, baking powder, baking soda and salt.
Step 2. Beat sugar and eggs, combine wet ingredients. Beat sugar and eggs until creamy using a metal whisk. Next, add sour cream, melted butter and vanilla. Whisk well to combine.
Step 3. Combine wet and dry ingredients. Pour wet ingredients into the dry ingredients. Using a whisk or better a silicone spatula, gently fold the batter together by cutting down through the center, sweeping around the bottom of the bowl, and folding the batter over itself. Make sure to scrape the sides and the bottom to catch any hidden pockets of dry flour.
Step 4. Fold in chocolate chips. Add chocolate chips, reserving a handful for the tops. Use your spatula to give it just two or three more gentle folds to distribute the chips evenly throughout the mix.
Step 5. Fill the muffin tin. Divide the batter evenly between 12 muffin cups. Each should be about ¾ full. Once all the cups are filled, take a small handful of extra chocolate chips and gently press them directly onto the tops of the batter.
Step 6. The two-temperature bake. Bake the muffins at 425°F for 5 minutes. Reduce the temperature to 350°F and continue baking for another 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (be careful not to mistake melted chocolate for raw batter!).
Step 7. Cool properly. Let the muffins cool down for 5 minutes in a muffin tin.After that, remove them and let cool down completely on a wire rack.
Recipe tips
- Use room temperature ingredients. Since this recipe uses melted butter, introducing cold sour cream or cold eggs will immediately cause the butter to seize and solidify into tiny chunks.
- Toss your chocolate chips in a light dusting of flour (just a teaspoon or two) before folding them into the batter to prevent them from sinking.
- Sour cream keeps these muffins incredibly moist, but the melted chocolate chips will solidify as they cool. Microwave leftover muffins for 10-15 seconds, or slice them in half and toast them in a hot skillet with a little butter, especially if you store them in the fridge.
More muffins to try
📖 Recipe
Sour Cream Chocolate Chip Muffins
Equipment
- 1 12-cup muffins pan
- 2 large bowls
- 1 Whisk
- kitchen scale or measuring cups
- measuring spoons
Ingredients
- 200 grams (1⅔ cups) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs room temperature
- 150 grams (¾cup) granulated sugar
- ⅔ cup full fat sour cream room temperature
- 80 grams (6 tbsp) butter, melted and slightly cooled
- 120 grams (¾ cup) mini semi sweet chocolate chips
Instructions
- Preheat your oven to 420℉. Line the 12-cup muffins pan with muffin liners or grease it lightly with oil.
- In a large bowl, whisk flour, baking powder, baking soda and salt.
- In a second large bowl, add eggs and sugar. Whisk well vigorously until the sugar starts to dissolve. Add sour cream, melted butter and vanilla. Whisk until combined.
- Pour your wet ingredients mix into the dry ingredients. Gently fold the batter with a silicone spatula, scraping the sides and the bottom of the bowl. Do not overmix it. The batter should be a little lumpy and thick. Fold in chocolate chips.
- Divide the batter evenly into your prepared muffin tin, filling each cup about ¾ cup full. Gently press a few extra chocolate chips into muffin tops.
- Place the muffins in the center of your preheated oven. Bake at 425℉ for 5 minutes, reduce the temperature to 350℉ and continue baking for another 15-16 minutes or until the toothpick inserted in the middle comes out clean or just with a few moist crumbs.
- Let the muffins rest for 5 minutes in a muffin tin, then transfer them to cool down on wire rack completely.
Notes
- Room Temperature: Store fully cooled muffins in an airtight container for up to 3 days. Pro-Tip: Place a paper towel at the bottom of the container and another on top of the muffins to absorb excess moisture and keep the tops from getting soggy.
- Refrigerator: It is generally best to avoid storing muffins in the fridge, but if you need to refrigerate them, store the fully cooled muffins in an airtight container for up to 1 week. Warm them in the microwave for 10-15 seconds before eating to restore their soft, tender texture.
- To Freeze: Wrap completely cooled muffins individually in plastic wrap, then place them in a freezer-safe zip-top bag for up to 3 months. Thaw overnight at room temperature.
- To Reheat: For a quick warm-up, microwave for 10-15 seconds. For a freshly baked, crispy top, pop them in the air fryer at 300°F for 2 to 3 minutes.
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