Chocolate Chunk Muffins
Chocolate chunk muffins are the treat that feels special enough for company but simple enough to bake on a weekend. With a sour cream batter and big chunks of chocolate, these bakery-style muffins come out tall, golden, and perfect for sharing.
Servings: 12 muffins
Ingredients
- 8 tbsp (1 stick) unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream room temperature
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 12 oz semi-sweet chocolate bars (I use Ghirardelli)
- 2 tbsp turbinado sugar
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
- Prepare the wet ingredients: In a large bowl, add the butter and sugar. Using a handheld mixer, cream until light and fluffy, 3-5 minutes. Add the eggs, one at a time, making sure each incorporates. Then mix in the sour cream and vanilla extract.8 tbsp (1 stick) unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 cup sour cream, 1 ½ tsp vanilla extract
- Add the dry ingredients: To the wet ingredients, add the flour, baking powder, baking soda, and salt. Combine until just a few dry streaks remain.2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
- Add the chocolate: With a serrated knife, make large shards of chocolate and fold them into the batter by hand.12 oz semi-sweet chocolate bars (I use Ghirardelli)
- Bake: Portion the batter into the prepared 12 muffin cups. Sprinkle the tops with turbinado sugar. Bake in the preheated 350°F oven until the muffins are golden, and a skewer inserted in the middle comes out clean, 25-35 minutes. Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and finish cooling on a rack.2 tbsp turbinado sugar
Video
Nutrition
Serving: 1muffin | Calories: 411kcal