This recipe for Easy Chocolate Chip Muffins is a great base for any breakfast muffin flavor. Made with sour cream and milk, this small batch of muffins is super moist and spiked with plenty of chocolate chips – a delicious breakfast treat to start your day!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Bakery Style, Chocolate Chip, Easy, Muffins, Small Batch
Preheat oven to 425F degrees and adjust the oven rack to the middle position.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a small mixing bowl or liquid measuring cup, stir together the milk, sour cream, egg, and vanilla extract until thoroughly combined.
Pour the liquid ingredients, and the melted butter, in with the dry ingredients. Whisk until just combined. Add the chocolate chips and whisk a couple more strokes. Scoop the batter into the muffin liners equally - using a cookie scoop is great for equal scoops and less mess. If using - sprinkle some Turbinado Sugar on top of each muffin.
Bake for 5 minutes at 425F degrees, then lower the temperature to 350F degrees and bake for 10 more minutes - or until the tops are lightly golden, and a toothpick inserted in the middle of a muffin comes out clean. Cool in the pan on a wire rack for 10 minutes - then transfer the muffins to the wire rack to cool completely.
Notes
Cooking at a high temperature (425F degrees) for the first 5 minutes, then lowering the temperature - will make the muffin tops puff up.
Before baking, you can add a few more chocolate chips on top of the muffins for extra chips.