Jumbo Chocolate Chip Sour Cream Muffins
Soft and fluffy chocolate chip muffins made with sour cream and baked in a jumbo muffin pan.
Servings: 6 Muffins
Equipment
- Jumbo Muffin Pan
- Whisk or Hand Mixer
Ingredients
- 1/2 cup + 1/2 tablespoon (115g) granulated sugar
- 3 tablespoons (36g) light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup sour cream (123g), around 14% milkfat
- 1/4 cup unsalted butter (57g), softened but semi-firm
- 1 egg
- 2 tablespoons vegetable oil
- 1 tablespoon milk, 2% milkfat
- 1 teaspoon vanilla extract
- 1 1/4 cups (152g) all-purpose flour
- 1/2 cup (101g) semisweet chocolate chips
- Coarse sugar & more chocolate chips, for sprinkling on top
Instructions
- Preheat the oven to 400°F (205°C) standard.
- To a medium mixing bowl, add both sugars, baking soda, baking powder, and salt.1/2 cup + 1/2 tablespoon (115g) granulated sugar, 3 tablespoons (36g) light brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Add the sour cream and butter and mix well until fully combined.1/2 cup sour cream (123g), around 14% milkfat, 1/4 cup unsalted butter (57g), softened but semi-firm
- Beat in the egg, oil, milk, and vanilla.1 egg, 2 tablespoons vegetable oil, 1 tablespoon milk, 2% milkfat, 1 teaspoon vanilla extract
- Add the flour and mix slowly until fully incorporated.1 1/4 cups (152g) all-purpose flour
- Fold in the chocolate chips.1/2 cup (101g) semisweet chocolate chips
- Spray the jumbo muffin pan with nonstick cooking spray or grease with oil.
- Divide the batter evenly among the muffin cups.
- Top each muffin with more chocolate chips and coarse sugar.
- Bake for 21 - 22 minutes until the centers are no longer visibly raw and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes then transfer to a rack to cool for 5 minutes more. Best served warm!
Video
Notes
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