Sour Cream Muffins with Chocolate Chips

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Sour Cream Muffins with Chocolate Chips

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American

These Sour Cream Muffins with Chocolate Chips are irresistibly moist, fluffy, and packed with rich chocolate flavor. The sour cream brings a subtle tang and incredible tenderness to each bite, while the chocolate chips add just the right touch of sweetness. Perfect as a breakfast treat, afternoon snack, or lunchbox surprise—these muffins are bound to become a household favorite.

Ingredients

  • 1 ½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup sour cream (full-fat for best texture)
  • 5 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  1. Prepare the oven and pans:
    Preheat your oven to 400ºF (200ºC). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
  2. Combine dry ingredients:
    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Mix the wet ingredients:
    In a separate bowl, whisk the egg, sour cream, melted butter, and vanilla extract until smooth and well incorporated.
  4. Bring it all together:
    Pour the wet ingredients into the dry ingredients. Stir gently just until no dry streaks remain—do not overmix. The batter will be thick.
  5. Add the chocolate chips:
    Fold in the chocolate chips using a spatula. For an extra chocolatey finish, reserve a handful to sprinkle on top of each muffin before baking.
  6. Fill the muffin tin:
    Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
  7. Bake:
    Bake in the preheated oven for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool:
    Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

  • Use full-fat sour cream for the richest flavor and softest texture.
  • Don’t overmix the batter; it should be lumpy but combined—this keeps the muffins light and tender.
  • These muffins freeze well! Cool completely, then store in an airtight container or zip-top bag in the freezer for up to 2 months.

Nutrition Information (per muffin)

  • Calories: 282
  • Carbohydrates: 35g
  • Protein: 4g
  • Fat: 13g
  • Saturated Fat: 8g
  • Cholesterol: 48mg
  • Sodium: 177mg
  • Fiber: 2g
  • Sugar: 23g

Note: Nutrition facts are estimates and may vary depending on specific ingredients used.

Recipe Highlights

  • Quick and easy: Ready in just 30 minutes
  • Moist and rich: Thanks to sour cream and butter
  • Customizable: Try using mini chocolate chips, white chocolate, or adding chopped nuts

Looking for a dependable muffin recipe that delivers bakery-style results every time? These Sour Cream Chocolate Chip Muffins are it—simple to make, incredibly satisfying, and a sweet start to any day.

 

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