Chocolate Chip Muffins
I recently shared these fluffy chocolate chip muffins over on my Tiktok and had several people reach out and ask for the recipe. Here it is! Hope you enjoy these tasty little treats as much as I did and don’t forget the bakery style liners! They make all the difference and can be found here.
These muffins were such a hit at my house. My kids and my husband loved them and I found them particularly irresistible served warm with a cold glass of milk on the side.
The key to these muffins is letting the batter rise at room temperature for an hour before baking. Trust me, it makes all the difference!
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
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 butter, melted
1 cup (255ml) buttermilk, room temp
2–3 tbsp coarse or raw sugar, for sprinkling
Instructions
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.
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 when the batter is fully combined, do 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. Do not disturb the batter too much as you scoop. Evenly scoop the batter into the liners.
Top each muffin with a sprinkle of coarse sugar and mini chocolate chips. The chocolate chips will disperse while baking so be generous!
Bake at 425F for 8 minutes. Then, with the oven door still closed, reduce the oven temperature to 350F and bake for another 10 minutes. You do not need to wait for the temperature to reach 350F to continue baking, simply just adjust the temperature down to 350F and set a timer for 10 minutes.
Test a muffin with a toothpick to see if they’re ready.
Remove the muffins and let them cool for 10 minutes. Then, transfer each muffin to a cooling rack.
Let the muffins cool for another 10-15 minutes. They are best when served warm.
I ended up taking half of these over to a friend who just had a baby. They are so great for sharing with loved ones. Enjoy!
Recipe adapted from Butternut Bakery. See original recipe here.