This bakery-style chocolate chip muffin recipe uses a tangy sour cream batter that is loaded with lots of melty chocolate chips!
What better way to start the day than with a warm and fluffy Chocolate Chip Muffin? This popular recipe is easy to make and loaded with fresh-baked childlike joy. Our flavorful Chocolate Chip Muffins recipe uses sour cream and butter for a moist and tangy crumb. Lots of semi-sweet chocolate chips stud this muffin with gooey chocolate deliciousness! Our classic recipe makes bakery style muffins that will have you in love at first bite!
For another great muffin recipe, try our Cinnamon Streusel Muffins!
Ingredients for This Recipe:
We've played around with quite a few different muffin recipes but this one always stands out as our favorite. This easy Chocolate Chip Muffins recipe uses simple ingredients.
Here's what you need:
Ribbons, Bows & Batter: How To Mix Perfect Muffins
This easy Chocolate Chip Muffin recipe uses a classic baker's technique to create tender, fluffy muffins that have a domed muffin top and bakery window appeal. That technique is called the "ribbon stage" and is the most important step to mixing this batter.
Baker's Journal: The Ribbon Stage
The ribbon stage refers to a certain texture achieved when whipping egg(s) and sugar together. At this stage, the egg(s) and sugar will be very pale, aerated, and fall in thick ribbons from the whisk or paddle attachment. The air incorporated into the egg and sugar mixture helps to leaven the bread and create a tender, fluffy cake. When done correctly, ribbons of batter will sit on the batter's surface for several seconds before blending in. Try drawing a figure 8 in the batter to test if your mixture has reached the ribbon stage.
More Tips for Mixing Muffins
- Measure ingredients carefully! Baking is a science and for the best results, ingredients need to be precise. We always recommend scaling ingredients using metric weight. (The weights can be toggled in the recipe card and I promise it's easy and full-proof!) However, if you will be using measuring cups - sift, spoon and level ingredients into the cup. Never use the cups as scoops!
- Use room temperature ingredients. Temper eggs, butter and sour cream before mixing the batter.
- Do NOT over-mix! Over-mixing the batter is the most common muffin mistake! For a fluffy muffin, fold the flour mixture into the batter until the ingredients are just combined.
- Preheat the oven completely. Hot ovens are essential for the initial rise (and springy dome-tops) of these Chocolate Chip Muffins. Preheat the oven 375 degree Fahrenheit. If your oven runs hot or cold, we recommend using an oven thermometer for the most accurate results.
- If you don’t have any paper baking cups, make your own muffin liners with parchment paper! It’s quick, easy and gives that artisan bakery look!
- Spray your muffin liners! This hack is a game-changer! If using paper cupcake liners, spritz the inside of the muffin cups with cooking oil for a flawless-nonstick muffin paper removal.
- Use a cookie scoop. For perfectly portioned muffins, use a scoop. This is a thick batter that doesn't pour. Scooping the batter will ensure consistent muffin sizes and even baking. Use a scoop that fills the muffin tin to the brim. We used a 3.25 ounce (#10) scoop.
- Enjoy warm! Nothing beats a golden brown, warm-from-the-oven baked good! Try it with a little butter (or peanut butter) and our Iced Brown Sugar Oat Milk Shaken Cold Brew for some morning magic!
How To Store Leftover Muffins
Leftover muffin? Never heard of her. Okay, though, for real. If you somehow have some uneaten Chocolate Chip Muffins lying around there's a couple things you can do. First, make sure the muffins are completely cooled. Once cooled, muffins can be stored at room temperature, or in the freezer.
- Room Temperature: Store muffins in an airtight container for up to 5 days. We recommend microwaving a leftover muffin for 20 - 30 seconds to restore that warm and gooey goodness. Better yet, cut that muffin in half and griddle it in a hot pan with a little butter. Griddled chocolate chip muffins were my go-to breakfast order as a kid and it's still my favorite way to enjoy this recipe.
- Freezer: Muffins freeze very well! Store extra Chocolate Chip Muffins in a freezer bag or twice wrapped in plastic wrap. Muffins can be frozen for up to three months. They thaw super quickly on the countertop or in short intervals in the microwave.
More Baking Recipes You'll Love
For more morning recipes, check out our Breakfast & Brunch collection.
Chocolate Chip Muffins
- Stand Mixer with Paddle Attachment (Optional)
- Muffin Tin
- Paper Muffin Liners (Optional)
- #10 Scoop (3¼ Ounce or 100 milliliter)
- 2¼ Cups all-purpose flour
- 1 Tablespoon plus 1 teaspoon baking powder
- 1 teaspoon fine kosher salt*
- 1 large egg room-temperature
- 1 Cup granulated sugar
- ¼ Cup unsalted butter melted and cooled slightly
- 1 Tablespoon vanilla extract
- 1¼ Cups sour cream or full-fat Greek yogurt room-temperature
- 1¼ Cups chocolate chips semi-sweet, dark, mini or a combination
- Gather, measure and prepare the Chocolate Chip Muffins ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.
- Arrange a rack in the center third of the oven and preheat to 375° Fahrenheit (190° celsius). Prepare a muffin tin with paper liners (if using, See Note: a.) or grease with softened butter and flour.
- In a medium mixing bowl, combine flour, baking powder and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or medium mixing bowl with a whisk) combine the egg and sugar. Mix on medium low speed (or whisk) until pale, aerated and the ribbon stage is achieved (batter falls in thick ribbons on the mixtures surface, See Note: b.).
- While mixing on medium-low speed (or whisking), drizzle in melted butter and vanilla. Then, add the sour cream in 2 - 3 additions, mixing to incorporate between each addition.
- Add the flour mixture to the stand mixer (or mixing bowl) and mix on the lowest speed (or fold together with a rubber spatula) until just incorporated. Gently fold most of the chocolate chips into the batter with a rubber spatula (reserve a few chips for the muffin tops). Do not over mix. Batter will be very thick.
- Using a #10 scoop or spoons, scoop approximately 3¼ fluid ounces (100 milliliters) of batter into each muffin cup. Sprinkle remaining chocolate chips over the muffin batter.
- Bake muffins for 20 - 25 minutes or until lightly golden brown and the top springs back when gently poked. Allow muffins to cool for a few minutes before transferring to a wire rack. Enjoy Chocolate Chip Muffins while still warm or allow to cool completely before serving or storing.
*Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.
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