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A freshly baked sour cream chocolate chip muffin removed from its paper liner, showing a tall domed top and golden-brown edges on a wooden tray.

Sour Cream Chocolate Chip Muffins

Nataliia
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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 250 kcal

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

Storage and Make-Ahead Tips:
  • 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.
 
For Jumbo Muffins (Yields 6): Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (without opening the door) and bake for an additional 22 to 26 minutes.
For Mini Muffins (Yields 24): Bake at a steady 350°F for 11 to 13 minutes, or until a toothpick comes out with just a few moist crumbs.

Nutrition

Serving: 1eaCalories: 250kcalCarbohydrates: 33.1gProtein: 3.8gFat: 12.2gSaturated Fat: 6.7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.3gCholesterol: 58.4mgSodium: 151mgPotassium: 95.7mgFiber: 1gSugar: 19g
Keyword sour cream chocolate chip muffins, sour cream muffins
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