BEST Chocolate Chip Muffins
Total Time
1 hour 36 minutes
Prep Time
1 hour 20 minutes
Cook Time
16 minutes
Rating
5 out of 5 stars
(55)
Ingredients
12 muffins
- 2 1/2 cups (320g) all purpose flour
- 1 cup (200g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mini semi sweet chocolate chips, divided
- 2 large eggs, room temp
- 1/4 cup (65g) sour cream, room temp
- 2 tsp vanilla extract
- 2 tbsp pure maple syrup
- 2 tbsp vegetable oil
- 1/2 cup (110g) unsalted Danish Creamery European Style Butter, melted
- 1 cup (255ml) buttermilk, room temp
- 2–3 tbsp coarse or raw sugar, for sprinkling
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Preparation
Chef’s notes
FLOUR – For accuracy, I recommend weighing the flour if you can. Otherwise, spoon and level the flour when measuring. Do so by lightly spooning the flour into the measuring cup and leveling it off with a knife. Do not shake it or pack it down into the cup, otherwise you'll end up with dry and dense muffins.
BUTTERMILK – You can also make your own buttermilk from whole milk and vinegar or lemon juice. Measure out 1 cup of milk, then omit one tablespoon. Then stir in 1 tablespoon of vinegar or lemon juice. Let it sit for 10 minutes to curdle before use.
SOUR CREAM – You can also use full fat Greek yogurt.
STORAGE – After the muffins have cooled completely, keep in an air tight container at room temperature for about 2 days. To keep for longer, store in the refrigerator where they will keep for up to 5 days.