Brown Sugar Sour Cream Chocolate Chip Muffins

by Crystal | Beat Bake Eat
163 Views

How to make large sour cream chocolate chip muffins with big crispy tops from scratch using brown sugar. These muffins are soft, fluffy, and moist, and packed with flavor. They’re perfect for a special-occasion breakfast.

Homemade Bakery Style Sour Cream Chocolate Chip Muffins made with Brown Sugar - Simple & easy recipe, one bowl, quick, no buttermilk, lots of vanilla. The best soft, fluffy, & moist jumbo muffins from scratch. | Beat Bake Eat

Bakery Style Chocolate Chip Muffins

Since these are cafe style muffins they are large and high domed with big crispy-crackly tops.

With this recipe, the way this is achieved is by having a large quantity of batter (enough to slightly overfill the pan), enough leavening ingredients (baking soda, baking powder, and eggs) to lift it, and the right baking temperature and time.

There’s a substantial amount of vanilla extract and salt in this recipe because we want these homemade muffins to taste just like the real thing.

They’ve got all of the characteristics of bakery style muffins (even the calories 😅) and this is what makes them so great!

Homemade Bakery Style Sour Cream Chocolate Chip Muffins made with Brown Sugar - Simple & easy recipe, one bowl, quick, no buttermilk, lots of vanilla. The best soft, fluffy, & moist jumbo muffins from scratch. | Beat Bake Eat

Brown Sugar Chocolate Chip Muffins

I adapted this recipe from these choc chip muffins and all I did was use only brown sugar instead of both brown and white. To be honest I didn’t think that it would make much of a difference but it did!

Because of the molasses in the brown sugar these muffins are more flavorful and they’re also softer and moister. It’s crazy how one little change has such a big effect.

Even though the batter itself is without white sugar you’ll need a little for sprinkling the tops. This helps to produce those famously crackly tops that we all love on jumbo muffins.

Sour Cream Chocolate Chip Muffins

When it comes to making the best chocolate chip muffins you need at least one acidic ingredient to tenderize the crumb and to provide moisture and a tangy undertone that pairs well with sweet baked goods, and sour cream is exactly that!

It’s high in fat and very creamy so it makes these muffins soft, moist, and fluffy, and it gives them flavor too. And since there’s a whole cup of sour cream in this recipe, there’s no buttermilk needed.

Tip: The sour cream can be substituted with Greek yogurt.

Homemade Bakery Style Sour Cream Chocolate Chip Muffins made with Brown Sugar - Simple & easy recipe, one bowl, quick, no buttermilk, lots of vanilla. The best soft, fluffy, & moist jumbo muffins from scratch. | Beat Bake Eat

Easy Chocolate Chip Muffins

You’ll be surprised by how simple this recipe is to make. You only need one bowl and you can whip it up without a mixer. In fact, I think it’s best to mix it by hand to avoid overmixing. I always make it this way.

But if you do use a mixer, don’t use it for mixing in the flour! Take your time and do this part by hand using a sturdy spoon or a sturdy rubber spatula. After the flour has been fully incorporated don’t worry if there are little lumps in the batter. This is completely normal. The lumps disappear during baking.




Can I grease the pan instead of using liners?

You can, just make sure that you grease them well with oil or nonstick cooking spray to prevent the muffins from sticking.

Why Butter and not Oil?

One of the main reasons why bakery style muffins taste so good is because of the dairy. I could have used oil for these muffins but they definitely would not be as flavorful as they are, so there is no oil in this recipe. Also, butter has a distinct flavor that you can recognize in almost any baked good. For these types of muffins, that flavor is needed.

Can I use unsalted butter?

Yes, just add an extra ¼ teaspoon of salt to the batter.

Should I use light or dark brown sugar?

I used dark brown for the muffins you see in these pictures but light brown will work as well. You can even use a mixture of both!

Why are there so many Eggs?

There are 4 eggs in this recipe which is about double the usual amount when it comes to muffin recipes, but it’s for good reason!

Since there is so much flour, this batter needs all the moisture it can get and the eggs provide that. They also help to lift and thin it out to prevent it from being too thick (extremely thick batter yields overly dense muffins), and all of those egg yolks add richness.

What kind of milk should I use?

You can use any kind; whole, skim, or 2%. I don’t recommend using cream (too much fat).

Homemade Bakery Style Sour Cream Chocolate Chip Muffins made with Brown Sugar - Simple & easy recipe, one bowl, quick, no buttermilk, lots of vanilla. The best soft, fluffy, & moist jumbo muffins from scratch. | Beat Bake Eat

Recipe Tips:

  • If your liners are really thin or flimsy, use 2 per muffin cup.
  • Make sure that your butter is fully softened before using. If it is still cold or clumpy it will leak out the muffins during baking.
  • When scooping the batter into the muffin pan, distribute it evenly among the cups and fill them to the very top! Use all of the batter!
  • For an authentic bakery look, sprinkle a few chocolate chips on the tops of the muffins before putting them in the oven.
  • If the muffins are not done at 22 minutes, check them every minute until they are. This prevents over baking.
  • After baking, the tops will be big and high-domed and they may stick together at the very edges. Use a butter knife to gently separate them.

Homemade Bakery Style Sour Cream Chocolate Chip Muffins made with Brown Sugar - Simple & easy recipe, one bowl, quick, no buttermilk, lots of vanilla. The best soft, fluffy, & moist jumbo muffins from scratch. | Beat Bake Eat

How to tell when the muffins are done

The centers should be fully baked and a toothpick inserted should come out clean or with some crumbs. If they have wet spots or look damp, they’re under baked. If the toothpick comes out with wet crumbs, they’re under baked by about a minute.

Storage & Freezing

These muffins taste best on the first day, straight from the oven!

After they are completely cooled you can store them in an airtight container or place them in a large resealable plastic bag. They will keep at room temperature for 3 – 4 days or in the fridge for about 1 week.

These muffins freeze very well! Simply place them in a large freezer bag and toss them in the freezer. You can also wrap them tightly in plastic wrap as well as placing them in the bag for best results. I recommend eating them within the first month for the best quality.

Thaw them at room temperature or reheat them in the microwave for 10 second intervals (maybe more depending on your microwave), turning them each time.




Follow Beat Bake Eat
for more easy baking recipes! 🙂
PINTEREST | FACEBOOK
INSTAGRAM | TWITTER

Brown Sugar Sour Cream Chocolate Chip Muffins
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 

How to make large sour cream chocolate chip muffins with big crispy tops from scratch using brown sugar. These muffins are soft, fluffy, and moist, and packed with flavor. They’re perfect for a special-occasion breakfast.

Course: Breakfast
Keyword: how to make bakery style chocolate chip muffins, jumbo chocolate chip muffins from scratch, no mixer sour cream chocolate chip muffins
Servings: 12 Muffins
Calories: 262 kcal
Author: Crystal | Beat Bake Eat
Ingredients
  • 3/4 cup (1 1/2 sticks) salted butter, softened
  • 1 cup full-fat sour cream
  • 1 1/4 cups brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/3 cup milk
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup semisweet chocolate chips (preferably mini-sized)
  • Coarse sugar or white sugar, for sprinkling
Instructions
  1. Preheat oven to 375°F.
  2. Line muffin pan with muffin liners and set aside.
  3. In a large bowl combine the butter and sour cream.
  4. Add the brown sugar, baking soda, baking powder, and salt, and mix well.
  5. Beat in the eggs.
  6. Stir in the milk and vanilla extract.
  7. Add the flour and gently mix until fully incorporated. Do not overmix!
  8. Fold in the chocolate chips.
  9. Scoop the batter into the muffin pan filling the cups to the very top.
  10. Sprinkle the top of each muffin with a pinch of coarse sugar or white sugar and a few chocolate chips.
  11. Bake for 22 – 24 minutes until tops are domed and spring back when lightly pressed, centers are fully baked, and a toothpick inserted comes out clean or with a few crumbs (not wet batter!).
  12. Cool in pan 5 minutes then remove to cool completely or serve while warm.
Notes


© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.

Try These Recipes Next!

Leave a Comment