Chocolate Chip Muffins Recipe
Soft, fluffy chocolate chip muffins are loaded with semisweet chips and finished with the tall, golden bakery-style domes. The two-temperature bake is the secret to tall muffins.
Servings 18 muffins
Calories 270kcal
Ingredients
- 2¾ cups all-purpose flour (330g)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1¼ cups whole milk room temperature (300ml)
- 1 cup granulated sugar (200g)
- ½ cup unsalted butter melted and cooled (113g)
- 2 large eggs room temperature
- ¼ cup sour cream room temperature (60g)
- 1 tablespoon vanilla extract
- 1½ cups semisweet chocolate chips (270g)
Instructions
- Preheat to 425°F. Line two 12-cup muffin pans with 18 paper liners. (You can use regular or tulip liners.) Fill the empty wells in one pan with 2 tablespoons of water. (This helps the muffins bake more evenly when the pan isn’t full.)
- Sift the flour, baking powder and salt into a large bowl, then whisk together and set aside.
- In another bowl, add the milk, sugar, melted butter, eggs, sour cream, and vanilla. Whisk until well combined.
- Add the wet mixture to the dry and fold together with a spatula just until a few streaks of flour remain. Add the chocolate chips and fold them in until they are well dispersed through the batter and the flour is fully mixed in. (If you want, reserve a handful of the chocolate chips to add on top.)
- Using an ice cream scooper, divide the batter among the paper liners (about ⅓ cup each). Regular liners will be full to the top of the liner. Tulip liners will be about half full. Sprinkle the batter with extra chocolate chips if you saved any.
- Bake one pan at a time for 5 minutes at 425°F.
- Lower the oven temperature to 350°F and bake for 20 minutes or until the tops are golden and a tooth pick inserted into the comes out clean. Let the muffins cool for a few minutes in the pan, then remove them and finish cooling on a wire rack.
Video
Notes
- Choose your paper liner. I love the bakery look of tulip liners, but you will likely need to special order them. This recipe works great with regular paper liners, too! The yield and bake time are the same for both.
- You can make 12 large muffins using the tulip liners. Divide the batter evenly between the tulip liners in one 12-cup pan, and bake for 20-23 minutes once you drop the temperature to 350°F.
- Don’t open the oven door when you drop the temperature. Just change the temperature setting and leave the muffins inside undisturbed. Opening it will dramatically drop the temperature and can cause the muffins to sink.
- Since this recipe uses baking powder only, it’s okay for one pan of batter to sit while the other pan bakes. Baking powder reacts in the heat of the oven (as opposed to baking soda, which reacts when mixed into the batter), so it won’t lose leavening power while it waits.
Nutrition
Calories: 270kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 217mg | Potassium: 145mg | Fiber: 2g | Sugar: 18g | Vitamin A: 239IU | Vitamin C: 0.03mg | Calcium: 80mg | Iron: 2mg