This chocolate chip muffin is a huge hit with my family. They rise into beautiful, tall domes and are fine damp and tender. In recipe sour cream is the key to their perfect soft tissue. You will absolutely love them.
This chocolate chip muffin is a family favorite for a reason. Thanks to the buff gauze sour cream, they are fast, simple and incredibly humid. I love sour cream with this recipe, but you need to know that I have used simple, thick yogurt (like Greek yogurt) and preferred. Both reach out to the same results. Large, tall, fluffy, moist and delicious chocolate chip muffins.
These are perfect for beginners and busy families. I have served them for breakfast instead of pancakes for breakfast and even prepared them for sweet treatment. If you love these, I bet you will also love our high score Blueberry muffinthese banana muffin with chocolate chips or these Strawberry chocolate muffinAuthority
The main components
- Flour. I use all the purposes of all goals, but this muffin works with all the wheat flour, spelled flour, and even all purposes of gluten free flour (like Bob’s red mill mill).
- Sugar and vanilla. I’m using brown sugar to keep these muffins from the inside. It also adds toast Caramel flavor, strengthens a large amount of vanilla extracts.
- Iproof powder and baking soda. This muffin is thick, so we need a good amount of yeast. That’s why I use both baking powder and baking soda with this recipe.
- Oil. I love how the oil makes the muffin beautiful and the light in the middle. The vegetable or avocado oil is great, but olive oil works well as well.
- Eggs. The structure and taste are presented to our cake. If you don’t eat eggs, use one Flax eggsA number
- Milk. I usually use all the milk but reduced-fat works well as well. If you make this non-dairy products, you can replace your preferred non-dairy milk.
- Sour cream. As I mentioned above, sour cream or thick plain yogurt is the secret of the best chocolate chip muffins. I slightly prefer the sour cream on yogurt, but they both make a really delicious muffin. Use plant-based yogurt or sour cream to make these dairy products.
- Chocolate chips. I use semi-sweet chocolate chips but feel free to use what you love. If you have them, the combination of mini chips and regular chips is amazing. I use this combination when preparing our chocolate chip banana muffin well as in our Chocolate chip banana breadand love how mini chips melt in crushing.
How to make chocolate chip muffins
When you try this easy chocolate chip muffin recipe, you will want to make them again and again. Just as many of our Muffin recipesThe crush is easy. Beat flour, brown sugar, baking powder, baking soda and salt.
Then mix her vegetable oil for wet ingredients, one egg, milk and vanilla extract. Mix them and sour cream in the dry ingredients, add chocolate chips and you are over. I told you it’s easy.
I bake my chocolate chip muffin 400 ° F 15 to 20 minutes. The higher oven temperature helps them climb quickly, activating the baking powder. If you want that perfect looking top, push some extra chocolate chips before each muffin. They will not sink and stay on top, giving you that perfect look.
Easy chocolate chip muffin
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Preparation
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Boil
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Generic
This chocolate chip muffin is very easy to prepare and makes 10 muffins. Because Muffin standard sheets have 12 cups you will have two empty cups. Otherwise, you can crush between 12 muffins and get 12 small muffins with small tops.
Makes 10 muffins
You will need
1 ½ Cups (195 g) All targeted flour
3/4 cup (150 g) light packed brown sugar
1/4 teaspoon of fine sea salt
1 ½ Teaspoons baking powder
1/2 teaspoon of baking soda
1/3 cup (80 ml) vegetable oil, cauliflower oil or avocado oil
1 big eggs
1/3 cup (80 ml) milk, if necessary, use more
1 ½ Teaspoon vanilla extract
1/2 cup (113 g) sour cream or plain Greek yogurt
3/4 cup (127 g) Chocolate chips, plus 2 tablespoons more for tops
Directions:
1Pre Boil the oven 400 ° F (204 ° C). Line 10 standard sized muffin cups with paper coverings.
2Miss flour, sugar, baking powder, baking soda and salt in a large bowl until well mixed.
BookletChoose a measuring jar that holds at least 1 cup. Add oil to jar, then crack in the egg. Pour enough milk to reach the 1-cup line on a knife (this should be about 1/3 cup of milk). Add vanilla extract and whisk until everything is combined.
ThreeAdd milk mixture and sour cream with dry ingredients. Mix gently until the batter gather. The cork will be on a thicker side, but if it is difficult to mix, add 1 to 2 tablespoons of milk.
5Fold in chocolate chips.
6 years oldDivide the crush between Kex Cups. (The cork will reach the top of paper covers.) Press 3 to 4 extra chocolate chips at the top of each kex.
HaBake muffin for 15 to 20 minutes or until the tops are no more wet, and the toothpaste placed in the middle of the mafin is out of crumbs. Transfer to cooling rack.
Adam and Junny tips
- Storage: Place a frozen muffin in a plastic bag, seal them and hold them at room temperature to 3 days. Freeze, put them in solid in aluminum foil or place in refrigeration bags. Freeze up to 3 months.
- Measurement your flour. Catch the flour in his container, then gently dig it into your measuring cup until a slightly mixed. Top-out level for accurate measurement of a knife. For more accuracy, use a scale and measure the flour with weight (gram).
- Mini muffin. Baking time will be less, follow them while they are baked and expect to take 9 to 11 minutes.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1 muffin
Compound
Scintend
312
Compound
Total fat
15.2 g
Compound
Saturated fat
5.3 g
Compound
Cholesterol
26.2 mg
Compound
Sodium
141.2 mg
Compound
Carbohydrate
41.6 g
Compound
Dietary fiber
1.7 g
Compound
General sugar
25.1 g
Compound
Protein
4.3 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
