A few chocolate chips at breakfast never hurt anyone, right? If you’re looking for a delicious breakfast treat, you’ve come to the right place. Whether you consider yourself a baker or not, this chocolate chip muffin recipe is completely doable for…
all skill levels. Let’s get started.
A Few Baking Tips
If this is your first foray into baking (experienced bakers, please keep scrolling), here are a few helpful tips.
Baking is a precise, almost scientific, endeavor. If you’re used to throwing a little of this and a little of that into your cooking, you’re in for surprise when your baking doesn’t come out as it should. Be sure to measure precisely, included every ingredient listed, and never over-mix.
Baking powder and baking soda are not the same things. Baking soda is calcium bicarbonate, which reacts in the presence of acids (buttermilk, yogurt, vinegar, sour cream, etc.). That reaction creates wonderfully fluffy muffins and bread. Baking powder, on the other hand, contains two acids, which react at various stages in the baking process (hence the double-acting). This allows for the batter to continue to rise as it is mixed together and while it is baking in the oven. Therefore, you need to use both baking soda and baking powder for a successful bake.
Always use unsalted butter when baking. This allows you to control the saltiness of your batter since you can add exactly the right amount of salt when mixing your ingredients.
This recipe calls for regular chocolate chips, however, we also recommend semi-sweet chocolate chips. By swapping out semi-sweet chocolate chips for regular chocolate chips, you are ensuring that the muffins won’t be too sweet (as you are already adding sugar to the batter). However, feel free to use whichever kind of chocolate chips your heart desires! Be sure to combine all the dry ingredients together in a medium bowl before mixing into the wet ingredients. This ensures that everything gets mixed together evenly.
Variations on this Recipe
This recipe is for bakery-style chocolate chip muffins, but feel free to switch it up however you please. Swap out the chocolate chips for fresh or frozen blueberries or raspberries, or use a mini muffin tin to bake hordes of tiny muffins! This recipe would also be delicious as mini loaves of bread if you have a mini loaf pan. However, be sure to adjust the cook time accordingly.
If you have turbinado or Demerara sugar on hand, feel free to sprinkle some on top of the batter before sliding the pan into the oven. The sugar will crystallize on the muffin tops to form that delicious, crunchy topping found on bakery-style muffins. Yum!
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 dash cinnamon
- 4 ounces chocolate chips
- Preheat the oven to 425° F.
- Line a 12-cavity muffin pan with muffin/cupcake liners.
- In large mixing bowl, use a hand mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed for 1-2 minutes, or until smooth and combined. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
- Add the flour, baking powder, baking soda, cinnamon, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix. Add the chocolate chips to the bowl.
- Use a rubber spatula to fold the chocolate chips into the batter until they are well-distributed.
- Spoon an even amount of batter into each muffin liner.
- Transfer the muffin pan to the preheated oven. Bake the muffins at 425° F for 5 minutes.
- Reduce the oven temperature to 350° F. Continue baking for 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffin pan from the oven. Allow the muffins to cool in the pan for 5 minutes before removing.
|Calories270Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.