Description
Buttery, moist muffins loaded with chocolate chips — a perfect breakfast or snack treat that’s quick and easy to make!
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
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, sour cream, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Use mini chocolate chips for more even distribution.
- These muffins freeze well — wrap individually and store in an airtight container.
- Swap sour cream with plain Greek yogurt if desired.
- Add a sprinkle of coarse sugar on top before baking for extra crunch.
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 15g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
