Chocolate Chip Muffins
User Reviews
5
Chocolate Chip Muffins
Description
The batter starts with sifting dry ingredients such as flour, baking powder, and salt. Melted butter is mixed with milk and sugar, then slightly reheated to incorporate fully. Eggs, sour cream, and vanilla add moisture and richness. Mixing wet ingredients into dry until just combined avoids toughness. Folding in the chocolate chips distributes sweet pockets evenly throughout the muffins.
Baking initially at 425°F gives the muffins a rapid rise and domed top characteristic of bakery-style muffins. After five minutes, lowering temperature to 350°F finishes baking gently, producing a golden exterior while keeping the centers moist. Muffins are baked until a toothpick inserted comes out clean, usually around 20 minutes after the initial blast.
Correct flour measurement is emphasized to maintain proper texture; weighing or spooning flour avoids dense results. Adding sour cream contributes moisture and tenderness. These muffins can be served plain or topped with ganache for extra decadence.
Ingredients
- 2 3/4 cup all-purpose flour 330g
- 1 tsp kosher salt
- 1 tbsp baking powder
- 1/2 cup butter 113g, unsalted, melted and cooled
- 1 1/4 cups milk 300ml, whole
- 1 cup granulated sugar 200g
- 1/4 cup sour cream 60ml,
- 1 tbsp vanilla extract
- 2 egg room temperature
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat to 425 degrees F.
- Sift the flour, baking powder and salt into a large bowl then whisk together and set aside.
- In another bowl, add melted butter, milk, and sugar. Whisk thoroughly then microwave for about 40 seconds to remelt the butter.
- Whisk in the vanilla extract, eggs, and sour cream.
- Add the wet mixture to the dry and mix together until just combined.
- Fold the chocolate chips into the batter.
- Using an ice cream scooper, add batter to either a buttered and floured muffin tin or a into a tin lined with papers. Using papers is easier for cleanup and removing the muffins but adding the batter directly into the tin gives you that crisp edge that some people crave.
- Bake for 5 minutes at 425F then lower temp to 350F and bake for about 20 minutes or until the tops are golden and centers are baked through.
Notes
- Measure flour by weight or fluff and spoon into measuring cup to avoid excess flour and dense muffins.
- Sour cream adds moisture and soft crumb, enhancing muffin texture.
- Baking at high temperature briefly helps achieve domed tops typical of bakery muffins.
- A drizzle of chocolate ganache can be added after baking for extra richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 406kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 54mg | 18% |
| Sodium | 290mg | 12% |
| Potassium | 310mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 358IU | 7% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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