Chocolate Chip Muffins Recipe

Soft, moist, and full of chocolate chips, these muffins are amazing. These muffins make a great advance-prep breakfast and freeze well!

Ingredient

– 2 cups (250g) all-purpose flour spooned and leveled – 1 tablespoon baking powder – ½ teaspoon ground cinnamon – ½ teaspoon salt – ½ cup (115g) unsalted butter softened – ⅓ cup (65g) light brown sugar packed – ⅓ cup (65g) granulated sugar – 2 large eggs at room temperature – 2 teaspoons pure vanilla extract – ½ cup (120g) sour cream room tempearture – ½ cup (120ml) whole milk room temperature – 1 cup (190g) semi-sweet chocolate chip

Direction

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1

Heat the oven to 375°F (190°C). Prepare a 12-count muffin pan with liners. Mix flour, baking powder, powdered cinnamon, and salt in a large bowl. Set aside.

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2

Cream the butter, brown sugar, and granulated sugar for 3–4 minutes in a stand mixer with the paddle attachment or a large basin with a handheld mixer until light and fluffy.

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3

Add the eggs one at a time, then the vanilla extract and sour cream, scraping the bowl as needed.

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4

Add the dry ingredients twice, alternating with the milk, mixing until just mixed. Mix in chocolate chips gently.

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5

Fill all 12 muffin liners with batter to the top. If desired, add chocolate chips to each. Bake muffins at 375°F (190°C) for 18–23 minutes or until a toothpick inserted into the center comes out clean.– 

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6

Remove from the oven and let rest in the pan for 5 minutes, then carefully remove the muffins and cool on a wire rack.

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also see

also see

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