You will never need another Chocolate Chip Muffin recipe after trying this one. These are indulgent and moist and soooo yummy!
My dad and stepmom are visiting from North Carolina, which means my house is filled with sweets. Anywhere my dad is, sweets are involved, as well. The ice cream, cookies and candy that occupy our home are getting a ton of attention from my sweets-loving children (and me). Also in the mix are these delicious Chocolate Chip Muffins that I baked in my sparkling clean oven on Thursday. Does anyone else hate cleaning ovens? Why do I despise this task so much?
Even if you have a set rotation of muffin recipes, don’t overlook this one! These Chocolate Chip Muffins are moist (thank you, sour cream) and so yummy. Easy peasy, too! Check out this Blueberry Sour Cream Muffin recipe that will also send your soul to outer space.
A spring snowfall is throwing a wrench in our park plans today, so I have to go recalibrate.
Enjoy the recipe and your weekend, friends!
Chocolate Chip Muffins
- 1 1/2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 3/4 cup sugar
- 6 tbsp. butter softened
- 1/2 cup sour cream
- 1 tsp. vanilla
- 1 cup mini chocolate chips
- Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners; set aside. In a medium bowl, combine flour, baking powder, baking soda and salt. Mix and set aside.
- In a large bowl, combine egg, sugar and butter. Mix until creamy. Add sour cream and vanilla and mix until combined. Fold in chocolate chips.
- Divide the batter between the muffin liners, filling them approximately 3/4 of the way full. Bake in the preheated oven for 22 minutes, or until a toothpick inserted into the center comes out clean.