Fluffy Chocolate Chip Muffins
Chocolate chip muffins: master fluffy, domed tops with this simple batter resting technique. Achieve bakery-quality texture for a perfect breakfast or snack.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mini semi-sweet chocolate chips, divided
- 2 large eggs, room temp
- 1/4 cup sour cream, room temp
- 2 tsp vanilla extract
- 2 tbsp pure maple syrup
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 cup of mini chocolate chips.
- In a separate bowl, whisk together the eggs and sour cream until completely smooth.
- Then mix in the vanilla and maple syrup.
- Pour the wet ingredients into the bowl of dry ingredients and gently whisk to combine. Stop right when the batter is fully combined u2013 careful not to over mix.
- Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. This will give the leaveners a head start, so each muffin bakes with a tall muffin top in the oven.
- After 1 hour, preheat the oven to 425F and line a muffin (or cupcake) tin with 12 paper liners.
- Using an ice cream scoop, gently run the scoop through the bowl of batter. Youu2019ll notice the batter is very fluffy, so be careful not to disrupt this as you scoop. Just run the scoop through the bowl and pull out the batter. Donu2019t mix it around or bother it too much.
- Over fill each liner just a smidge.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.