Bakery Style Chocolate Chip Muffins
These bakery style chocolate chip muffins have a crackly muffin top and are so deliciously soft and fluffy!
Servings: 12
Ingredients
- ⅔ cup sour cream
- ½ cup whole milk
- 2 eggs
- 2 cups all purpose flour
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup unsalted butter melted
- 1 cup semi sweet chocolate chips
- Coarse sugar for sprinkling
Instructions
- Preheat the oven to 425 degrees
- Whisk together the dry ingredients in a mixing bowl: flour, baking powder, baking soda, and salt
- In a separate bowl, whisk together the eggs, sour cream, vanilla extract, milk, sugar, and melted butter
- Add the dry ingredients to the wet ingredients until just combined
- Fold in the chocolate chips gently with a rubber spatula
- Line a regular muffin tin with 12 parchment paper muffin liners
- Distribute the chocolate chip muffin batter evenly
- Top with additional chocolate chips and sprinkle with coarse sugar
- Bake the chocolate chip muffins at 425 degrees for 5 minutes, then reduce the oven temperature to 350 degrees (do not open the oven door or remove the muffins) Bake the muffins at 350 for another 13-15 minutes, until a toothpick inserted comes out clean
Nutrition
Calories: 289kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 262mg | Potassium: 151mg | Fiber: 2g | Sugar: 19g | Vitamin A: 262IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 2mg