Name: Sour Cream Muffins with Chocolate Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2/3 cup sugar; 3/4 tsp baking powder; 3/4 tsp baking soda; 1/4 tsp salt; 1 large egg; 1 cup sour cream; 5 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1 cup chocolate chips

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These Sour Cream Muffins with Chocolate Chips are the perfect combination of soft, moist texture and sweet chocolatey goodness. Made with simple pantry ingredients and a generous helping of chocolate chips, these muffins come together quickly and bake up with tender, buttery centers and golden tops. Whether you’re making a quick breakfast or a cozy afternoon snack, this recipe delivers every time.

Why You’ll Love This Recipe

These muffins are incredibly easy to make and deliver bakery-style results without any fuss. The sour cream adds a rich, moist texture, while the melted butter brings depth of flavor. Chocolate chips are folded in for that perfect bite of sweetness. With just 30 minutes from start to finish, they’re ideal for busy mornings, weekend brunch, or packing into lunchboxes.

Sour Cream Muffins with Chocolate Chips

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
2/3 cup sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 large egg
1 cup sour cream
5 tbsp unsalted butter, melted
1 tsp vanilla extract
1 cup chocolate chips

Directions

Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the egg, sour cream, melted butter, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the chocolate chips using a spatula.
Divide the batter evenly among the 12 prepared muffin cups.
Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature.

Servings and timing

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Calories: Approximately 230 kcal per muffin

Variations

Mini Muffins: Make mini muffins by using a mini muffin tin and bake for 10–12 minutes.
Add Nuts: Stir in 1/2 cup chopped walnuts or pecans for added crunch.
Double Chocolate: Add 1 tablespoon of cocoa powder to the dry ingredients for a chocolate base.
Fruit Twist: Replace half the chocolate chips with dried cranberries or blueberries.
Cinnamon Sugar Topping: Sprinkle cinnamon sugar over the tops before baking for a sweet crust.
Greek Yogurt Swap: Use plain Greek yogurt instead of sour cream for added protein.
Gluten-Free: Use a 1:1 gluten-free flour blend to make the muffins gluten-free.
Dark Chocolate Chips: Swap semi-sweet chips for dark chocolate for a richer flavor.
Lemon Zest: Add 1 teaspoon of lemon zest for a subtle citrus note.
Peanut Butter Chips: Use peanut butter chips instead of chocolate for a fun flavor twist.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 5 days. To freeze, place cooled muffins in a zip-top freezer bag and freeze for up to 2 months. Reheat in the microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.

FAQs

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt works well as a 1:1 substitute and still keeps the muffins moist.

How do I keep the muffins from being dry?

Avoid overmixing the batter and don’t overbake—check for doneness at 18 minutes.

Can I use oil instead of butter?

You can use an equal amount of vegetable oil, though butter adds a richer flavor.

Do I need to use paper liners?

No, but liners make cleanup easier. You can also lightly grease the muffin tin instead.

Can I make the batter ahead of time?

It’s best to bake the muffins right after mixing, but you can prep the dry and wet ingredients separately in advance.

Can I use mini chocolate chips?

Absolutely. Mini chips will distribute more evenly throughout the muffins.

Can I make these muffins egg-free?

Try using a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a substitute.

What kind of sour cream should I use?

Full-fat sour cream gives the best texture, but low-fat can work in a pinch.

Can I add a streusel topping?

Yes, a simple mix of flour, sugar, and butter makes a great crumb topping.

Why are my muffins flat?

Flat muffins can result from old baking powder/soda or overmixing. Use fresh leaveners and mix gently.

Conclusion

Sour Cream Muffins with Chocolate Chips are a quick and delicious way to start your day or enjoy a sweet snack. Moist, fluffy, and filled with melty chocolate in every bite, they’re a classic muffin recipe you’ll come back to again and again. Whether you serve them warm from the oven or pack them up for later, these muffins are guaranteed to satisfy.

Jessica