Sour Cream Chocolate Chip Muffins

Sometimes you want a baked good at home that tastes like it came straight from your local bakery. You want something sweet and buttery and delicious, like these sour cream chocolate chip muffins. Sometimes I make baked goods that are naturally sweetened and a little bit healthier, but sometimes you need the full treat! These muffins use staples that any home baker has in their pantry, with a few twists to take them to the next level. Adding cinnamon and almond extract in the muffin batter adds warmth and richness to these muffins. Turbinado sugar on the tops adds the perfect crunch. Don’t skip these little additions, they’re exactly what take your typical muffin recipe to something that does taste bakery fresh. Follow the tips in the recipe below to make sure your muffins bake up perfectly!

Ingredients for Sour Cream Chocolate Chip Muffins

• All-purpose flour: The standard! I have not tried this recipe with a 1-for-1 gluten-free flour substitute, but if you try it, let me know in the comments below!
• Baking powder: It may seem like a lot of baking powder, but trust me, it’s the perfect amount to get that fluffy texture and rise.
• Baking soda: Also used for rise!
• Cinnamon: It may seem strange to have cinnamon in a chocolate chip muffin, but it adds the perfect amount of warmth.
• Melted butter: To take these sour cream chocolate chip muffins to the next level, brown the butter as well!
• Oil: I’m using canola or vegetable oil in this recipe, but avocado oil will also work.
• Granulated sugar: Sometimes my baking recipes are naturally sweetened, but pure cane sugar is what we want here.
• Eggs: Be sure your eggs are at room temperature before making your muffins.
• Sour cream: As with the eggs, the sour cream needs to be at room temperature.
• Buttermilk: You guessed it! Keep it at room temperature. If you don’t have buttermilk, a tablespoon of apple cider vinegar in the measuring cup before adding the milk to the fill line will work.
• Vanilla and almond extracts: Vanilla extract is standard in most baking recipes, but the almond extract is a trick of mine added to almost every baked good for a subtle nutty flavor.
• Chocolate chips: Of course! I’m using semi-sweet chocolate chips but you can use your favorite.
• Turbinado sugar: That’s how you get those crunchy tops! Sprinkle on top before baking.

How to Make Sour Cream Chocolate Chip Muffins:

• Preheat your oven and place 12 high muffin liners, like these tulip liners, into a muffin tin. For smaller muffins, you can use regular muffin liners or spray a muffin tin with nonstick cooking spray to make 14-15 muffins.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, whisk together melted butter, oil, sugar, and eggs. Add in the sour cream, milk, and almond and vanilla extracts and mix well again. Add the dry ingredients to the wet ingredients and mix until just combined.
• Fold in the chocolate chips and distribute the batter in the muffin tin. Top each muffin with turbinado sugar.
• Bake for 5 minutes at 425, then lower the temperature to 350 and bake for an additional 20 minutes until a toothpick inserted into the center comes out clean. Baking at a higher temperature first helps activate the leavening agents to get those perfect domed tops!

Make these sour cream chocolate chip muffins anytime you want a sweet treat and enjoy with your favorite warm beverage!