Mega Moist Chocolate Chip Muffins with Sour Cream
These bakery-style chocolate chip muffins bake up tall and fluffy with a mega moist, tender crumb. I use vegetable oil for plenty of moisture and full-fat sour cream to give the muffins extra richness without weighing them down. They're loaded with chocolate chips, so you get plenty of chocolate in every bite. This recipe makes 12 standard muffins, but I've also included instructions for making 8 jumbo muffins if you prefer!
Servings: 12 servings
Calories: 385kcal
Ingredients
Dry ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet ingredients
- ⅓ cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup whole milk
- ½ cup full-fat sour cream , or plain Greek yogurt
Mix-ins
- 1 ½ cups semi-sweet chocolate baking bar, chopped , or chocolate chips
Instructions
- Preheat oven to 425ºF.
- Line two jumbo muffin pans (or a standard 12-cup muffin tin) with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside. 2 ½ cups all-purpose flour2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt
- In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, vanilla extract, milk and sour cream until well incorporated. ⅓ cup vegetable oil⅓ cup vegetable oil, 1 cup packed brown sugar, 2 large eggs, 1 tablespoon vanilla extract, ½ cup whole milk, ½ cup full-fat sour cream
- Gently fold in the dry ingredient mixture until no dry spots of flour are left.
- Gently fold in chocolate chips. 1 ½ cups semi-sweet chocolate baking bar, chopped1 ½ cups semi-sweet chocolate baking bar, chopped
- Fill each cup of muffin tin about ⅔ of the way with muffin batter.
- Bake for 5 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 15 minutes for standard muffins and another 20-22 minutes for jumbo muffins, or until a toothpick inserted into the center of the center muffin comes out clean.
- Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Nutrition information is based on 12 standard sized muffins.
- The muffins pictured were made using jumbo sized muffin tin. If using a jumbo size muffin pan, the recipe yields about 8 muffins.
- To store: Place cooled muffins in an airtight container or ziploc bag at room temperature for 2-3 days. Store in the fridge for up to one week. Microwave for 20 seconds at 50% power to rewarm, toast, or warm in the oven at 350ºF for 8–10 minutes.
- To freeze: wrap each individual muffin in plastic wrap or aluminum foil to prevent freezer burn. Store the wrapped muffins in an airtight storage container or resealable bag, removing as much air as possible. Be sure to use a large enough container. Muffins will last in the freezer for up to 3 months. Defrost at room temperature then warm in the microwave for 20 seconds at 50% power, toast, or warm in the oven at 350ºF for 8–10 minutes.
Nutrition
Serving: 1 muffin | Calories: 385kcal | Carbohydrates: 51g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 326mg | Potassium: 217mg | Fiber: 2g | Sugar: 27g | Vitamin A: 132IU | Vitamin C: 0.1mg | Calcium: 119mg | Iron: 3mg
