There are a lot of chocolate chips in these muffins, and they are very soft and moist. You can make these muffins ahead of time for an easy breakfast, and they freeze really well too.
INGREDIENTS
SERVINGS: 12 MUFFINS– 2 cups (250g) all-purpose flour spooned and leveled– 1 tablespoon baking powder– ½ teaspoon ground cinnamon– ½ teaspoon salt– ½ cup (115g) unsalted butter softened– ⅓ cup (65g) light brown sugar packed– ⅓ cup (65g) granulated sugar– 2 large eggs at room temperature– 2 teaspoons pure vanilla extract– ½ cup (120g) sour cream room tempearture– ½ cup (120ml) whole milk room temperature– 1 cup (190g) semi-sweet chocolate chip
INSTRUCTIONS
Heat the oven to 375°F (190°C). Prepare a 12-count muffin pan with liners. Mix flour, baking powder, ground cinnamon, and salt in a large bowl. Set aside.
1
Cream the butter, brown sugar, and granulated sugar for 3–4 minutes in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until light and fluffy.
2
Add the eggs one at a time, then the vanilla extract and sour cream, scraping the bowl as needed. Add the dry ingredients twice, alternating with the milk, mixing until just combined. Mix in chocolate chips gently.
3
Fill all 12 muffin liners with batter to the top. If desired, add chocolate chips to each. Bake muffins at 375°F (190°C) for 18–23 minutes or until a toothpick inserted into the center comes out clean.
4
Take the muffins out of the oven and let them cool in the pan for 5 minutes. Carefully remove them from the pan and place them on a wire rack to cool all the way through.