Sour Cream Chocolate Chip Muffins: Soft, Moist, and Loaded with Chips!

Instructions

Step 1: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

Step 2: In a bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla extract.

Step 4: Mix in the sour cream until smooth.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips.

Step 6: Divide batter evenly among the muffin cups. Sprinkle tops with coarse sugar if desired.

Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage Information

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze them for up to 2 months; thaw at room temperature or warm slightly before enjoying.