Lazy weekends call for muffins and these soft, fluffy chocolate chip muffins fit the bill.
These muffins are filled with plenty of chocolate chips. You’ll want to use the best quality chocolate chips you can get your hands on. If you’re having a chocolate chip muffin you want to have a chocolate chip muffin and good quality chocolate is key.
The base for this recipe is the same exact recipe I use for my blueberry and strawberry muffins. It is such a pleasant light, moist muffin and if it ain’t broke, don’t fix it. As long as you have sour cream or Greek yogurt around, you probably have everything you need to make the muffin of your dreams.
Or my dreams. Maybe you all should try to make the muffin of my dreams and I’ll let you know how you do. Ok?
If you want to make these muffins jumbo sized, like you would find in a bakery, split the batter between 12 cupcake liners instead of 24. They’ll get a little close to each other as they bake, but you’ll get that traditional bakery style muffin top.
Other than that, happy baking! These muffins will make a great addition to brunch or be the perfect accompaniment to a cup of tea or coffee (you know I’m partial to tea, but coffee has it’s place).
Enjoy!
Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup sour cream
- 2 cups semisweet chocolate chips
- Raw cane sugar, for sprinkling
Directions
- Step 1 Preheat oven to 375°F. Place 24 cupcake liners in two cupcake pans and set aside.
- Step 2 In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
- Step 3 In a large bowl, whisk together the sugar and eggs until pale yellow in colour. While whisking, slowly drizzle in the vegetable oil, then add the vanilla extract and sour cream and mix well. Fold in flour mixture until just incorporated – do not overmix. Fold in the chocolate chips.
- Step 4 Divide the batter among the 24 cupcake liners and sprinkle the top of each with some raw cane sugar. Bake for 22-25 minutes until a toothpick inserted in the centre comes out clean. Turn out onto a towel to cool completely.
