Go Back
–+ servings
BEST Chocolate Chip Muffins

BEST Chocolate Chip Muffins

These are easily the BEST chocolate chip muffins with a tall muffin top, moist texture, and crunchy crust.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 36 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 220 kcal

Equipment

  • mixing bowls
  • whisk
  • Muffin tin
  • Ice cream scoop
  • Cooling Rack

Ingredients
  

Dry Ingredients

  • 2.5 cups all purpose flour *weighed
  • 1 cup granulated sugar
  • 2.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cups mini semi sweet chocolate chips divided

Wet Ingredients

  • 2 large eggs room temp
  • 0.25 cups sour cream room temp
  • 2 teaspoon vanilla extract
  • 2 tablespoon pure maple syrup
  • 2 tablespoon vegetable oil
  • 0.5 cups unsalted Danish Creamery European Style Butter melted
  • 1 cup buttermilk room temp

Topping

  • 2-3 tablespoon coarse or raw sugar for sprinkling

Instructions
 

Preparation

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 cup of mini chocolate chips.
  • In a separate bowl, whisk together the eggs and sour cream until completely smooth.
  • Then mix in the vanilla, maple syrup, and oil followed by the butter and then buttermilk.
  • Pour the wet ingredients into the bowl of dry ingredients and gently whisk to combine. Stop right when the batter is fully combined – careful not to over mix.
  • Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour.
  • After 1 hour, preheat the oven to 425F and line a muffin (or cupcake) tin with 12 paper liners.
  • Using an ice cream scoop, gently run the scoop through the bowl of batter.
  • Over fill each liner just a smidge.
  • Top each muffin with a sprinkle of coarse sugar and a pile of mini chocolate chips.
  • Bake at 425F for 8 minutes, then reduce the oven temperature to 350F and bake for another 8-10 minutes.
  • Quickly test a muffin with a toothpick to see if they’re ready.
  • Remove the muffins and let them cool for 10 minutes before transferring to a cooling rack.
  • Let the muffins cool for another 10-15 minutes. They’re best served warm so enjoy!

Notes

For accuracy, I recommend weighing the flour. You can also make your own buttermilk. After the muffins have cooled completely, keep in an air tight container at room temperature for about 2 days. Store in the refrigerator for up to 5 days.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 6mg
Keyword Baking, best chocolate chip muffins, Breakfast, chocolate, dessert, muffins
Tried this recipe?Let us know how it was!