Description
Capture the joy of a Parisian bakery with these tender, cakey chocolate chip muffins. Moist and sweet with a golden crust, they balance rustic charm and gourmet texture, perfect for any occasion.
Ingredients
2¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1¼ cups whole milk
1 cup granulated sugar
½ cup unsalted butter, melted
2 large eggs
1 cup sour cream
2 cups chocolate chips
¼ cup water (for lining tins)
Instructions
Preheat oven to 400°F (200°C). Place a baking sheet in the oven to preheat.
Line a 12-cup muffin tin with paper liners. Set aside.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, mix melted butter and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Stir in sour cream and milk until smooth.
Gradually add dry ingredients to wet, mixing until just combined with a few lumps (do not overmix).
Gently fold in 1¾ cups chocolate chips.
Spoon batter into prepared liners, filling each ¾ full. Top each with ¼ tsp chocolate chips.
Pour boiling water into the preheated baking sheet and immediately transfer to the oven.
Bake for 5 minutes at 400°F, then reduce to 350°F (180°C) and bake 15–20 minutes more, until golden and a toothpick inserted in the center comes out clean.
Remove from oven, carefully lift muffins onto a wire rack to cool completely before serving.
Notes
Use room temperature eggs and milk for smooth mixing.
For gluten-free, replace 2¾ cups flour with 2 cups almond flour + ½ cup oat flour (adjust liquids by 24%).
Line tins with parchment cups and water trick to ensure even heat distribution.
Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 25mg