Chocolate Chip Muffins

This muffin recipe is definitely one of my favorites; they are extremely soft, tender and moist on the inside, with a crusty golden top. Not only is it easy to whip up for a last minute snack or dessert, this recipe is also very flexible; you can replace the chocolate chips with blueberries, nuts, or any other filling of your choice!

The recipe is as follows:

Chocolate Chip Muffins

PREP TIME: 20 mins
BAKE TIME: 15-18 mins
TOTAL TIME: 40 mins
MAKES: 12 muffins


  • 2 cups all purpose flour, lightly spooned and levelled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 170g unsalted butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream, at room temperature
  • 1 cup chocolate chips, plus extra for sprinkling over the top


Adjust oven rack to the lower middle position and preheat oven to 200°C (400°F) and line a muffin pan with 12 cupcake liners

In a medium bowl, whisk together the flour, baking powder, baking soda and salt

In a separate bowl, beat the butter with a stand mixer or handheld mixer on medium high speed until creamy and lightened; 1 to 2 minutes. Add the sugar and beat together for about 4 to 5 minutes. The color should turn very pale and texture should look fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute

On lowest speed, add in one-third of flour mixture and mix until mostly combined. Add in half of the sour cream and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined (DO NOT OVER MIX or you could end up with tough muffins)

Using a rubber spatula, fold in the chocolate chips (to avoid them from sinking to the bottom of the muffins, mix with 1 tbsp flour before adding to mixture – or use mini chocolate chips)

Divide the batter evenly among the prepared muffin pan, filling the cups almost to the top; about 1/4 to 1/2 cup of batter each. Sprinkle the tops with some extra chocolate chips. Bake for 15 to 18 minutes, or until the tops are golden brown and spring back to the touch and a toothpick inserted in center comes out clean

Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Serve warm or at room temperature. Allow to cool completely before storing. Store leftovers in an airtight container to retain moisture.


– Elena ☆


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