Everyone needs a classic, delicious chocolate chip muffin. And with big chunks of chocolate, these muffins will become a new favorite! Rather than use small chips, this recipe utilizes chunked chocolate to create pockets of chocolate goodness!
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
In the bowl of an electric mixer, combine the butter and sugar. Cream until light and fluffy, 3-5 minutes. Add the eggs, one at a time, making sure each incorporates. Mix in the sour cream and vanilla.
½ cup butter, 1 cup sugar, 2 eggs, 1 cup sour cream, 1 ½ tsp vanilla extract
Once the sour cream and vanilla are mixed in, 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 salt
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)
Portion the batter into the prepared 12 muffin cups. Sprinkle the tops with turbinado sugar. Bake in the preheated oven until the muffins are golden and a skewer inserted in the middle comes out clean, 25-35 minutes.
2 tbsp turbinado sugar
Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and finish cooling on a rack for 15 minutes.