The Best Chocolate Chip Muffins!
The weekend has finally come, which means it’s time to make a delicious homemade breakfast (or dessert) — no dry cereal, frozen waffles or granola bars on the run. It’s time to sit back, enjoy some time off and bake up something sweet. Saturday may be considered a “cheat day” for you, which is something I’d never really heard about until my younger brother and husband started doing it. For them, the cheat day is their in one day a week to eat sugar — yikes, say what? I can’t do that, but for those of you who are or if you’re just on a diet and want to treat yourself, these chocolate chip muffins are the perfect treat to splurge on! Just be sure to enjoy at least one warm from the oven with a tall glass of cold milk! These homemade muffins are soft and without dryness (lol, because so many people hate the word “moist,” really though it’s just a word let’s not be so dramatic about it) and you get that delicious chocolatey flavor from the mini chips in each and every bite. And those muffin tops!!!! Could I add enough exclamation points there? I don’t think so, so let’s add a few more!!! Muffins need tall and wide muffin tops (well unless they are these blueberry muffins with a delicious crumble, they are like the only exception). The muffin tops are definitely the portion to be pulled off and enjoyed first — or you could save the best for last, choice is yours. Now get baking a batch of your own, your taste buds will thank you.
Chocolate Chip Muffins Ingredients
For these bakery-style muffins, you’ll need:
All-purpose flour Baking powder and baking soda Salt Unsalted butter Vegetable oil Granulated sugar Eggs Vanilla extract Milk Sour cream Mini chocolate chips
How to Make Chocolate Chip Muffins
Preheat oven and line 12-cup muffin tin with paper lines. In a large mixing bowl, whisk together dry ingredients. In a separate mixing bowl, cream together the butter, vegetable oil and sugar until light and fluffy. Add rest of wet ingredients into the butter mixture and stir to combine. Then fold in the flour mixture and chocolate chips. Divide batter among muffin cups and bake. Once cooked, remove from muffin tin and place on wire rack to cool.
Can I Make These as Mini Muffins?
For sure! I haven’t tried that myself, but my best guess is that they’d need to bake for around 9 minutes or so.
Is There a Sour Cream Substitute I Can Use?
If you want to make these chocolate chip muffins a little lighter, you can probably use full-fat Greek yogurt in place of the sour cream. I haven’t tried this myself, but I bet it’d be fine!
Tips for the Best Chocolate Chip Muffins
You can freeze these muffins for later. Just let them cool completely before storing them in a freezer bag. I like to reserve a few chocolate chips to sprinkle on top of the muffins before they go in the oven. It just makes the homemade muffins look prettier! If you don’t have mini chocolate chips, regular can be substituted.
More Homemade Muffin Recipes You’ll Love:
Lemon Poppy Seed Muffins Morning Glory Muffins Lemon Blueberry Muffins Pumpkin Muffins Apple Snickerdoodle Muffins
