Bakery Style Sour Cream Chocolate Chip Muffins
How to make big bakery style sour cream chocolate chip muffins from scratch without a mixer! These soft, moist, fluffy café style muffins with big, crispy tops are the muffins of your dreams.
Servings: 12 Muffins
Calories: 419kcal
Ingredients
- 3/4 cup (1 1/2 sticks) salted butter, softened
- 1 cup full-fat sour cream
- 3/4 cup brown sugar, packed
- 1/2 cup white sugar
- 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
- Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
- In a large bowl combine the butter and sour cream.
- Add both sugars, baking soda, baking powder, and salt, and mix well.
- Beat in the eggs then stir in the milk and vanilla extract.
- Add the flour and gently mix until fully incorporated. Do not overmix! Fold in the chocolate chips.
- Scoop the batter into the muffin pan filling the cups to the very top. Sprinkle the top of each muffin with a pinch of coarse sugar or white sugar.
- Bake for 22 – 24 minutes until tops are domed and spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few crumbs (not wet batter!).
- Cool in pan 5 minutes then remove to cool completely or serve while warm.
Notes
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Nutrition
Calories: 419kcal