The Best Chocolate Chip Muffins

Did you know that February 20th is National Muffin Day? These chocolate chip muffins are to die for. They are absolutely delicious and honestly, if I can eat one of these for breakfast, it’s really like having dessert for breakfast.

Ingredients

• 2-1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups mini chocolate chips
• 2 large eggs
• 1/4 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons maple syrup
• 2 tablespoons vegetable oil
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk, room temperature
• 2-3 tablespoons coarse sugar, for topping

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 cup of the mini chocolate chips.
2. In a separate bowl, whisk together the eggs, and sour cream until completely smooth. Mix in the vanilla, maple syrup, and oil, then followed by the butter and buttermilk.
3. Pour the wet ingredients into the bowl of the dry ingredients and gently whisk to combine. Stop right when the batter is fully combined–careful not to overmix.
4. Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. Do NOT skip this step. This makes the muffins really fluffy!
5. After 1 hour, preheat oven to 425ºF and line a tin with 12 paper liners.
6. Using a scoop, gently scoop batter into each lined-muffin well. Overfill each liner just by a small bit.
7. Top each muffin with a sprinkle of coarse sugar and remaining mini chocolate chips. Put a lot of chocolate chips on top!
8. Bake at 425ºF for 8 minutes and then reduce heat to 350ºF and bake an additional 8-10 minutes or until a toothpick comes out clean when inserted in the middle.
9. Remove muffins from the oven and let cool 10 minutes in the pan before removing and cooling 10-15 minutes on a cooling rack. Serve warm!

The Best Chocolate Chip Muffins

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 cup of the mini chocolate chips.

In a separate bowl, whisk together the eggs, and sour cream until completely smooth. Mix in the vanilla, maple syrup, and oil, then followed by the butter and buttermilk.

Pour the wet ingredients into the bowl of the dry ingredients and gently whisk to combine. Stop right when the batter is fully combined–careful not to overmix.

After 1 hour, preheat oven to 425ºF and line a tin with 12 paper liners.

Using a scoop, gently scoop batter into each lined-muffin well. Overfill each liner just by a small bit.

Top each muffin with a sprinkle of coarse sugar and remaining mini chocolate chips. Put a lot of chocolate chips on top!

Bake at 425ºF for 8 minutes and then reduce heat to 350ºF and bake an additional 8-10 minutes or until a toothpick comes out clean when inserted in the middle.

Remove muffins from the oven and let cool 10 minutes in the pan before removing and cooling 10-15 minutes on a cooling rack. Serve warm!

Look at them! So fluffy!