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Best Chocolate Chip Muffins Recipe

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4.3 from 1 review

These best chocolate chip muffins are soft, fluffy, and packed with mini semi-sweet chocolate chips, delivering the perfect balance of sweetness and rich chocolate flavor. With a tender crumb and a lightly crisp top sprinkled with coarse sugar, these muffins are enhanced by a thoughtful resting period to give them an impressive domed shape. Ideal for breakfast or a decadent snack, this recipe uses classic ingredients with a special touch of buttermilk and sour cream, ensuring moistness and depth of flavor.

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 2 large eggs, room temperature
  • 1/4 cup (65g) sour cream, room temperature
  • 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 temperature

Topping

  • 2–3 tbsp coarse or raw sugar, for sprinkling

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and 1 cup of the mini semi-sweet chocolate chips until evenly distributed.
  2. Mix Wet Ingredients: In a separate bowl, whisk the eggs and sour cream together until completely smooth and well incorporated, ensuring no lumps remain.
  3. Add Flavor and Fats: To the egg and sour cream mixture, stir in vanilla extract, maple syrup, and vegetable oil. Then whisk in the melted butter followed by the buttermilk, creating a smooth wet blend.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently whisk just until the batter is fully combined. Be careful not to overmix to keep the muffins tender and fluffy.
  5. Rest Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This rest allows the leaveners to activate, producing taller, domed muffin tops when baked. If short on time, you may skip this step, though the muffins will be less domed.
  6. Preheat Oven and Prepare Pan: After resting, preheat the oven to 425°F (218°C) and line a 12-cup muffin or cupcake tin with paper liners.
  7. Scoop Batter: Using an ice cream scoop, gently run the scoop through the batter without disturbing its fluffiness and fill each muffin liner slightly overfull. You may have about one extra scoop of batter left over.
  8. Add Toppings: Sprinkle each muffin generously with coarse or raw sugar and pile on the remaining mini chocolate chips to ensure ample chocolate distribution as the muffins rise.
  9. Bake Initial High Heat: Bake the muffins at 425°F for 8 minutes, which helps create a strong rise and crust.
  10. Continue Baking at Lower Heat: Without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 8-10 minutes to finish cooking through.
  11. Check Doneness: Test a muffin’s doneness with a toothpick inserted into the center. It should come out clean or with a few moist crumbs but no raw batter. Avoid keeping the oven door open long to retain heat.
  12. Cool Muffins: Remove the muffins from the oven and let them cool in the tin for 10 minutes. Then, carefully loosen any muffins stuck to the pan edges with a knife and transfer to a cooling rack.
  13. Serve Warm: Allow the muffins to cool an additional 10-15 minutes before serving. They are best enjoyed warm to fully appreciate their soft crumb and melty chocolate chips.

Notes

  • For best results, ensure eggs, sour cream, and buttermilk are at room temperature before mixing, which helps the batter emulsify properly.
  • If you prefer a quicker bake, you can skip the 1-hour batter rest, though the muffin tops will not be as domed.
  • Using Danish Creamery European Style Butter adds deeper buttery flavor and richness, but regular unsalted butter works well too.
  • Be gentle when mixing the batter to avoid overworking gluten and producing tough muffins.
  • Mini chocolate chips disperse better than larger chips, providing chocolate in every bite.
  • The coarse sugar on top gives a delightful texture contrast with a slight crunch on the muffin tops.
  • Leftover muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.

Find it online: https://bitezly.com/best-chocolate-chip-muffins-recipe/