Small Batch Chocolate Chip Muffins with Sour Cream

Close up of Small Batch Chocolate Chip Muffin with a bite taken out of it next to a glass of milk

5 from 2 votes

Small Batch Chocolate Chip Muffins with Sour Cream

These moist and tender small batch chocolate chip muffins are made with sour cream and packed full of mini chocolate chips. Recipe yields 6 muffins.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Keyword: Chocolate Chips, Muffins

Servings: muffins

Calories: 378kcal

Author: Mike Johnson

Ingredients

56 g unsalted butter melted
100 g granulated sugar
1 large egg (≈ 50g)
2 teaspoon vanilla extract
90 g sour cream
30 g milk
140 g all-purpose flour
½ tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
135 g mini chocolate chips
turbinado sugar (optional)

Metric - US Customary

Instructions

Preheat the oven to 425°F (220°C). Spray a 6-cup muffin pan with nonstick spray or line it with cupcake liners, then set it aside.
In a large bowl, whisk together the butter, sugar, egg, vanilla, sour cream, and milk until well combined.
Add the flour, baking powder, baking soda, salt, and mini chocolate chips and fold together gently until just combined.
Spoon the batter into the prepared muffin pan, filling each cup to the top; you’ll use 4½ tablespoons of batter per cup. Sprinkle the tops with turbinado sugar, if using.
Bake the muffins for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C), and bake them for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 10 minutes in the pan before removing them to a wire rack to cool completely.

Nutrition