Sour Cream Chocolate Chip Muffins
Nothing beats a bakery-style muffin, and these moist and fluffy sour cream chocolate chip muffins give bakery muffins a run for their money.
Equipment
- 1 kitchen scale
- 1 whisk
- 1 spatula
- mixing bowls
- measuring cups and spoons
- 2 muffin tins this recipe yields 15 muffins
- 12 Muffin liners
Ingredients
- 2 whole eggs
- 200 grams Cane Sugar 1 cup
- ¾ cup Avocado oil
- ⅔ cup Sour Cream whole milk, full fat
- 256 grams All-purpose flour 2 cups
- 1 teaspoon Baking powder
- ½ teaspoon baking soda
- 1 cup Chocolate chips
- ½ cup Demerara sugar optional, for topping the muffins
Instructions
- In a large bowl, crack the eggs and sugar, then whisk until the eggs are incorporated and the mixture becomes light and fluffy.
- Pour in the vanilla extract, avocado oil, then whisk again. Add the sour cream then whisk to incorporate.
- To the same bowl, add in the flour, baking soda, and baking powder. Whisk until most of the flour is combined.
- 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 and preheat the oven to 375º.
- 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.
Tried this recipe?Let us know how it was!