How do I store these chocolate chip muffins?

Place the muffins in an airtight container and store on the counter. These muffins will last for up to 3-4 days. Placing them in the fridge will actually cause them to dry out.

Can I freeze these sour cream muffins?

Wrap any remaining muffins, or all of them if it's meant for a batch freeze, in either plastic wrap or place in ziplock bags, labeling the date in which they were baked. They will last up to two months in the freezer. To thaw, take them out and let them defrost in the fridge overnight.

Do I need to use sour cream?

No, you could also swap for buttermilk or whole milk greek yogurt.

Fluffy Chocolate Chip Sour Cream Muffins

Name: Sour Cream Chocolate Chip Muffins
Prep time: 10 min
Cook time: 23 min
Total time: 54 min
Ingredients: 2 whole eggs; 200 grams Cane Sugar (1 cup); 3/4 cup Avocado oil; 2/3 cup Sour Cream (whole milk, full fat); 256 grams All-purpose flour (2 cups); 1 tsp Baking powder; 1/2 tsp baking soda; 1 cup Chocolate chips; 1/2 cup Demerara sugar (optional, for topping the muffins)

↓ Jump to Recipe

Pin the Recipe

Some (ok most) mornings call for a warm muffin straight from the oven, and these sour cream chocolate chip muffins deliver big time. Soft, tender, and studded with gooey chocolate, they're the kind of breakfast recipe you'll want to bake on repeat.

Four sour cream chocolate chip muffins on a cooling rack with studded chocolate chips surrounding it.

I have a thing for muffin recipes. They inspire one another, kind of like my chocolate chip banana muffins and my chocolate chip mini loaves, which is essentially a muffin's distant cousin.

TL; DR Recipe Summary

👩🏼‍🍳 Bake Level: Easy
⏱️ Bake Time: 23 Minutes
😋 Taste: Fluffy, moist, velvety, chocolate,, with a hint of tang from the sour cream.
🍽️ Best Served With: Deliver on your next brunch party by making these along with a sour cream chocolate chip loaf, broccoli cheddar quiche, baked pumpkin protein french toast, and lemon poppyseed pancakes.

Jump to:

TL; DR Recipe Summary
Tips, Tricks, and Key Reminders
The Ingredient List
Why bake with sour cream?
How to make sour cream chocolate chip muffins
Recipe Swaps and Substitutions
Chocolate Chip Muffins FAQs
Looking for more muffins? Here's my fav!
Sour Cream Chocolate Chip Muffins

Tips, Tricks, and Key Reminders

Switch from the whisk when mixing the batter to a spatula as you fold in the flour, this yields an airy texture and less chewy, as a whisk is intended to whisk volume to the eggs, and over-whisking or mixing can cause the batter to get gummy.
Let the muffin batter sit on the counter for an extended period of time. When the batter rests, it gives the leavening agents (baking soda, baking powder) to marry and build up so that when the muffins bake, it'll aid with the texture, mouthfeel, and overall rise.
Leave room in between the muffins in the muffin tin itself. That might mean using more than one muffin tin to bake with. This gives the muffins some room to rise up higher and fluffier when they bake.

The Ingredient List

ingredients to make chocolate chip sour cream muffins.

Eggs - a classic ingredient that goes into baked goods.
Oil - either avocado or olive oil works great
Cane Sugar - cane sugar gives these muffins their sweetness.
Vanilla Extract - always good to add vanilla into baked goods, as it gives a subtle vanilla flavor.
Sour Cream - baking with sour cream is my favorite! Sour cream gives additional fat to the bake, and results in a moist and velvety texture.
Baking Soda + Baking Powder - we use a little of both for these muffins to give them an ultimate texture and rise.
All-Purpose Flour - classic all-purpose flour is great for baking all sorts of things, and I love using it for muffins.
Chocolate Chips - these wouldn't be chocolate chip muffins without the chocolate chips of course. We measure our chocolate chips with our eyes, not a scale 🙂

Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.

Why bake with sour cream?

Adding sour cream gives these muffins adds to the overall flavor and texture. While you can't really taste the sour cream in the muffin itself, it helps with these muffins tasting really, really good. Another benefit of sour cream in muffins is the little extra fat, giving the muffins a moist, softer taste. I swear I will begin incorporating sour cream in more of my muffin and loaf recipes. It truly makes a big difference.

How to make sour cream chocolate chip muffins

Step 1: Start by preheating the oven to 375º and line a muffin tin with liners. In a large bowl, crack the eggs and pour in the cane sugar then whisk until the eggs are incorporated and the mixture becomes light and fluffy.

whisked eggs with vanilla and oil in a bowl

Step 2: Pour in the vanilla extract, avocado oil, then whisk again.

sour cream added to whisked eggs, sugar, vanilla, and oil

Step 3: Add the sour cream then whisk to incorporate.

Step 4: To the same bowl, add in the flour, baking soda, and baking powder. Whisk until most of the flour is combined.

Step 5: Add 1 teaspoon of flour to a bowl with the chocolate chips and coat the chocolate chips, then pour them into the batter and mix using a spatula. Once the batter has fully formed, let rest on the counter for 25-30 minutes.

Step 6: Line a muffin tins with liners, leaving space between. Bake in the oven for 23 minutes, letting the muffins rest for 10 minutes once they finish baking, then move to a cooling rack.

Recipe Swaps and Substitutions

Gluten - instead of all purpose flour, you can use a gluten-free version. I would suggest a 1:1 flour as this is a very reliable swap.
Dairy - use almond milk and a dairy-free sour cream instead of the regular milk and regular sour cream.
Cane sugar - swap out the cane sugar for coconut sugar if you desire. I would not take out all of the sugar for coconut sugar as this recipe was not intended to be made that way, and it will change the overall bake color and texture a bit.