Ingredients
Scale
- 2 cups All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar, packed
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Sour cream (full fat is best)
- 2 Large eggs, room temperature
- 1/2 cup Unsalted butter, melted and cooled
- 1 tablespoon Vanilla extract
- 1 1/2 cups Semi-sweet chocolate chips (plus extra for topping)
- Optional: Coarse sparkling sugar for the tops
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat is crucial for the “bakery style” lift. Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. Ensure your eggs and sour cream are at room temperature so they incorporate smoothly into the batter.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Make sure there are no large clumps of brown sugar. Tossing the chocolate chips into this dry mixture now helps prevent them from sinking to the bottom of the muffins during baking.
- In a separate medium-sized bowl, whisk the sour cream, eggs, melted butter, and vanilla extract until the mixture is completely smooth. The sour cream should be fully integrated with no white streaks remaining.
- Gently pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together until just combined. Stop as soon as you see no more streaks of dry flour. Overmixing at this stage will result in tough, dense muffins rather than light and airy ones. The batter should be thick and slightly lumpy.
- Divide the batter evenly among the 12 muffin cups. They should be filled almost to the very top. Press a few extra chocolate chips into the tops and sprinkle with coarse sugar if desired. Place the tin in the center rack of the oven. Bake at 425°F for exactly 5 minutes.
- Without opening the oven door, reduce the temperature to 350°F (177°C). Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 37 minutes