Moist Chocolate Chip Muffin

May 12, 2017


1 ½ sticks of unsalted butter (if you decide to go with salted you can go ahead and exclude the ¼ salt)
1 cup of sugar
2 cups chocolate chip
2 whole eggs
2 egg yolks
1 ¼ cups milk
1 ¼ cups sour cream
2 teaspoon vanilla extract
2 ½ teaspoon baking powder
¼ teaspoon salt
2 ½ cups flour

Preheat your oven to 375 F.

Place melted butter in a large bowl then add sugar and mix well with a beater or mixer until ingredients are combined and smooth. Add 2 eggs, subsequently adding 2 yolks. Mix that together. From there you can start adding vanilla, baking powder, salt and pour in the milk. Beat until the butter thickens, next add in sour cream and beater at medium speed. Make sure it doesn’t come out too dry but if it does you can add a little bit of milk until butter looks just right. Pour in chocolate chips and with a wooden spoon or spatula carefully mix it in. For the next step you can either use an ice cream scooper to scoop in the mixture into the muffin baking cups or if you don’t have a scooper you can use two spoons. Scoop out a spoonful of butter with one spoon and with the other you can scrape it off the spoon into the muffing baking cups. By now your oven should be ready, place the muffins in the oven and bake for 30 to 35 minutes or until they are golden brown. Let them cool for a few minutes.

You can always make them ahead of time and store them in a dry container. They won’t dry because the sour cream keeps them moist.

These muffins are perfect with a fresh morning coffee or a cup of cold milk. Enjoy!


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